To toast the 10th anniversary of our Wild Feijoa barrel aged sour ale, we also created a small batch of Feijoa Grappa.

Our Wild Feijoa Grappa has been made from distilling the pomace - a blend of skins, pulp, and seeds - left over from that very first vintage, akin to that made from winemaking after pressing the grapes. At 40% it packs a punch with a powerful aroma and flavour, and we've been waiting for just the right moment to bring it to market - it would seem that after 10 years that time is now.