An interesting concept from the inventive folks at Karlo. This is fermented and aged for 3 months in “CHOA” barrels—slow-toast barrels made from mixed woods of cherry, hickory, oak and ash (hence CHOA), all grown in Prince Edward County. The nose shows sweet spice, pear, melon, clove, nutmeg, toasted caramel and vanilla. It has similar depth on the palate with pear-peach-melon fruit flavours joined by roasted almonds, nougat and sweet spices, balanced out by juicy acidity. Quite tasty.
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