Pack of the Week: Rule of Plum
We're giving you a run down on all things Plum (a Plum down?) From Sakura to Satsuma, Opal and even Australia's very own Native - Davidson plum.
This week's pack includes:
1x The Barrel Shepherd Sakura
1x Mother Earth 4seasons Spiced Plum
1x 2020 + 21 Decideret Plumbastisk
1x Sailors Grave Biru Sake Kasu & Satsuma
1x Ziggy's Native Davidson Plum Umeboshi Miso
The Barrel Shepherd Sakura
Belgian style Saison was rested on Sakura Plums for 3.6 months then given 6 months in French oak to mature and round out. Front forward acidity kickstart the senses as subtle flavours of plum and cherry blossom emerge to cut through the tartness and leave a lingering sweet and slightly salty finish.
Mother Earth 4seasons Spiced Plum
A barley-wine that tastes like a jar of homemade spiced plum jam. This barrel aged Old Ale plays off of complex melanoidins by providing a rich fruit-forward backbone that is preceded by familiar seasonal baking spices on the nose. A hefty body and subtle oakiness linger just long enough to remind you of the months and months the beer spent in casks developing its compound flavors.
2020 + 21 Decideret Plumbastisk
All the way from copenhagen! This is something of a sparkling-cider-pét-nat! The base was made from a surplus of garden apples in 2020, the opal plums were added the following year in the summer of 2021. First they were stomped and after 20hours of maceration, added to the apple wine and left for a further 24 Days before being bottled with 9 g/l of organic sugar to undergo secondary fermentation in bottle.
Sailors Grave Biru Sake Kasu & Satsuma
Fermented on 100% Sake Kasu (lees) and finished with Satsuma plums from a neighbours farm. It's pale pink, delicate and tart in the glass with a generous ripe plum character complemented by some raspberry notes and light bitterness.
Ziggy's Native Davidson Plum Umeboshi Miso
Freshly collected Native Davidson Plums - famous for being sensationally tart & tangy - have been slowly fermented with organic sweet white rice & soy beans for several months. The result? An amazingly fruity aroma, with a deep yet balanced zestiness, paired with the umami sweetness that miso is famous for.