Nose: I’m getting to the point where I smell and instantly recognize the savanna DNA. And I’m incredibly partial to it, more than most people I meet. It’s like a pineapple and a strawberry had a love child and were rocking it in a cedar bassinet lined with a blanket doused in mint oils. The kids left a couple star fruits hiding behind the bananas I was letting go super ripe to make bread, and when I found them, all the starfruit sourness had a whole new layer of funk. Turned into fantastic lemonade, but I wouldn’t do it on purpose.
Palate: Kapoooow. So much rock n roll in such a tiny bottle. Julie used fruit chapstick for years. I still love strawberry kisses. Kids and I made strawberry ginger beer a couple years ago. Mash up ultra ripe strawberries, grip of sugar, with a nice layer of ginger & lemon. Let them sit for a week in a 2L soda bottle until it carbonated and the yeast went bonkers. It had that amazing funky spiciness. Under the fruit is a touch of salinity, maybe more towards brine? I really like picking radishes for tacos, or lime pickled red onions.
Rating: 7 / 10 – just delicious concentration of goodness. You gotta jive the esters to get to this train, but if you don’t mind the funk, it’s got a hint of the dirty side without grinding your face into the parking lot.
