(50% rye 50% malted rye). Solera translates to bottom and is a method of aging that originated in Spain for aging wine, sherry, and brandy. The basic idea of this process is they would stack barrels in a pyramid and ultimately the youngest product would be on top and the oldest would be on the bottom. You would constantly be blending the barrels from level to level, never fully draining the barrel, the product either goes to the next level or is bottled, until you got to the bottom which is where you extract the ”best” product for bottling. The result is a product with a wide range of ages, sometimes including very old product with new product. On the nose you will pick up some light coffee and milk chocolate which both translate onto the palate as you get a little baking spice and a creamy sweetness as well.
