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Traditional Belgian kriek lambic made by macerating hand-picked whole sour cherries in young lambic for at least four months, one kilogram of fruit per liter. After blending and bottling, it ages another five months in their cellars. You'll get tart cherry upfront with pleasant acidity, plus organic notes of almond and cinnamon as it warms. Unfiltered, unpasteurized, no artificial anything. Just living cultural heritage from the Zenne valley in a bottle. Classic kriek done right.
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