The first in the Third Barrel Wild series. Two years in the making and not long in the drinking. A rich, complex and slightly tart ale. Fermented initially with a Belgian yeast strain and then aged for 12 months in red wine barrels on dried cherries with two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture. After ageing in barrels, the beer was bottled and allowed to mature for a further 12 months before release.