Diable 10th Anniversary Moeder Lambic

The Trou du diable’s team created the Moeder Cassis to celebrate the Moeder Lambic’s 10th anniversary, but also, and mainly, to declare their appreciation for the delicious beverage. It’s a blend of sour seasons aged in red wine barrels, to which was added 300 kilos of freshly squeezed blackcurrant juice, which then underwent a second in-bottle fermentation. Its nose evokes mint and berry aromas, as well as subtle hints of Kampot pepper. The palate is dry and slightly sour at first, and then stretches out to a green and tannic finish. This ode becomes more and more exquisite with each sip, as the taster’s enjoyment soars to new heights.