We measure the density in the wort at the end of the mashing stage and this is called ‘original gravity’. Then, at the end of the fermentation stage, we measure the density again and this is called the ‘final gravity’. In the high gravity process, more fermentable sugar is extracted from the grist into the wort, giving a higher original gravity, which is where we get the name ‘High Gravity’.

An explosion of fruity, estery notes, reminiscent of smoked bubblegum, fuse with whiffs of ripening barley and toasted sourdough bread. A splash of water reveals dense, sweet, and aromatic peat smoke, accompanied by gently smoked tropical fruits.

A rich, creamy mouthfeel drifts into sharp, sooty and spicy notes of creosote, aniseed, and clove. Tempered by the distinct sweetness of muscovado sugar, robust woody notes orbit rich charcoal.

Finally, in an almost infinite finish, earthy peat moss fuses with sizzling bonfire embers.