It began with a puncheon of wheat saison which was open fermented and hopped during fermentation. As I was filling the barrels from the foudre my yield was off, and I ended up with a puncheon 2/3 full. I had just racked the beer off of Raspberry Field Blend, so I transferred the second use berries into the puncheon, and took out some sample black cap raspberries and blackberries I'd just been given to top it off. Then, a puncheon primary ferment of the second batch I brewed, a spelt saison hopped in a similar manner, was racked onto the second use nectarines from Meditation on Light.

These two barrels were aged for some time, blended, dry hopped, and then I added whole diced etrog citrus and some botanicals chosen because I had a pile lying around that I had put together to make homemade vermouth. The etrog citrus I had intended to just zest, but while the zest was like lemons, the flesh was not bitter at all, and tasted like watermelon rind. So I peeled the zest, diced the fruit.