A blend of scotch and cherry brandy barrel-aged Adambiers, conditioned for an additional year on a bunch of dark cherries in a cognac barrel that most recently finished rye for a few months.

A note from Tristan, the brewer:
"My Adambier recipe is based on what the now-defunct Hair of The Dog brewery was doing in Portland, Oregon.

It's a base of barley and a hint of roasted malt, accented with a bit of peat smoked malt. Definitely not a historically accurate Adambier, as they used to have a bit of acidity and Brettanomyces character due to the sanitation practices and understanding of microbes at the time being somewhat poor.

Mine is also a bit stronger than the typical "modern Adambier", a decision mainly made to help it stand up to the barrel character and aging."