This ale was brewed back in 2011, in collaboration with brew master Ryohei Sugawara San from RIO BREWING & CO. Our goal was to brew a deep-golden, blond Belgian quadruple with an enormous potential of aromas and flavours, with added complexity from oak barrel aging. First aging for one year took place in Saint Emillion Tour Baladoz wine oak barrels. We chose Bourbon barrels from Kentucky as second barrel aging for their very special soft roast quality and noble vanilla flavors. Year after year, different quality controls were executed, and we finally decided to bottle condition this very special ale in August 2014.
Another three months of cold maturing was done at the brewery so that we could be certain about the absolute quality of the beer before releasing it to our customers.