To further complicate things, we decided to take half of the beer from Ali Shonak and continue the aging in freshly dumped Sotol barrels. That half, Ali-Shonak Reserva, was left to rest on a fire-side fermented herb paste (epazote, Mexican tarragon, avocado leaf, cilantro, hoja santa, oregano, lime leaf, fresh bay leaf, and mint). The Reserva was than bottle conditioned with the addition of local honey and some long nights.