At Christmas we ate oysters. 720 oysters. We reused the shells the next day to macerate them in a brew of stout. Supported by the addition of exceptional iodine tea, a nice saltiness is revealed, blending beautifully with the coffee, cocoa and toast notes of the stout. Imagine a dark chocolate with a hint of salt, we're not far off! We wanted to make our French version, based on beer wort and grape varieties from the Gaillac region: Braucol and Duras. Brewed in 2020 and aged 1 to 2 years in French oak barrels, today they meet the cherry in a Crique with a vinous and silky attack, with a dry and fruity finish.