The Bruery White Chocolate

　This "White Chocolate" is a work completed by adding interesting changes to barrel-aged wheatwine called White Oak Sap (Note).

　The production method is as follows:

First, White Oak Sap is filled into bourbon barrels and aged for nearly a year.

Afterward, to perfect the rich flavor created by this process, cacao nibs sourced from TCHO (Note 2), a popular chocolatier in San Francisco, and raw vanilla beans were added, achieving a rich flavor that truly evokes white chocolate.

A slightly cloudy amber liquid with a white head.

Aromas of white chocolate and oak waft from the glass.

The taste is a rich blend of coconut, honey, caramel, vanilla, oak, and bourbon aromas created by further barrel aging, with a sweet and gentle white chocolate finish added, making it a luscious drink true to its name.

Note 1) Wheatwine is a high-alcohol, long-aged beer brewed using wheat, similar to wine. Note 2) Established in San Francisco in 2005 by Timothy Childs, a former NASA space shuttle engineer, and Karl Bittoning, who has over 45 years of experience in the chocolate industry.

The company name comes from "Technology meets CHOcolate," and it produces and sells various types of chocolate, making them from scratch from raw ingredients.

• ABV: 14%
• IBU: -
• Alcohol Content: Happoshu (low-malt beer)
• Ingredients: Malt, cacao, vanilla, hops
• Hops: -
• Brewery: The Bruery
• Style: Bourbon Barrel-Aged Wheatwine
• Volume: 473ml
• Container: CAN