CYPM b2 used a blend of organic polyflora honey and orange blossom honey. To it we added Black Currants from Italy, Black Plums from Chile and Blueberries from the US. Then aged on toasted Slovakian Oak, Sugar Maple from Vermont and Brazilian Amburana staves.
We then aged it for one year in a freshly emptied Willett Bourbon barrel.
Deep burgundy red. Optically perfect clarity. Sheeting legs that really grip the glass. Aromas of red fruit bursting at the seams. Flavors flow across the palate with berries galore followed by a dry finish bookended by rich vanillin’s and a bit of heat from the bourbon. It’s very tasty.