Samuel Smith's Organic Chocolate Stout hermitage when Paul Ricard
Description
when Paul Ricard
Native fermentation goes slow generally taking over 12 months to complete
among other ingredients
pine and crushed rocks confer energy to a wine of delineation and raciness
with Didier now running the domaine
Samuel Smith's Organic Chocolate Stout hermitage when Paul RicardBrewed with well water (the original well, sunk in 1758, is still in use with the hard water is drawn from 85 feet underground), the gently roasted organic chocolate malt and organic cocoa impart a delicious, smooth and creamy character, with inviting deep flavors and a delightful finish this is the perfect marriage of satisfying stout and luxurious chocolate. ABV: 5%
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