This beer was made to celebrate the birth of our daughter. Two strong pale worts were produced in April and December 2020 using malted barley, oats, and cane sugar. Aged hops (2013 grown Hersbrucker) were added and a short boil conducted to retain a delicacy of grain flavour. The wort was chilled to 16℃ via heat-exchanger, before being rested in our coolship over night to inoculate. This cold inoculation aims to promote yeast over bacteria in the early weeks of fermentation, producing a drier finish and restraining acidity. The fermentations took place in Californian white wine and Highland Scotch whisky barrels for 32 and 24 months respectively. The resulting blend has wet stone minerality, rich texture and a whiff of smoke on the nose.