Xyauyu....$37.99 / pintVintage Barley Wine
(one of the most expensive beers you will find)
"Teo Musso produces three versions Gold, Silver & Copper label which differ from each other in terms of degree of oxidation allowed and fruity perfumery aromas created. We will release on March 1 the "copper version" {the least oxidated}. Our Xyauyu was brewed in 2004 and bottled in September 2006.Brewed in 2004 - bottled in September 2006.Brewing process:Primary fermentation for 25 days The maturation/aging follows the Method Solera ["adjusted by Teo"], wich was developed centuries ago by the Spanish and Portuguese to perfect the aging of their sherry and port.Teo's Method Solera:Teo’s objective is to allow Xyauyu to perfectly oxidize during the aging proces of 2.5 years {oxidation plays a critical role in aging port, sherry, as well as our vintage beers - too much oxidation will ruin the liquid - too little will not optimize the change in flavor / aroma during the aging process} .Here’s how Teo's system works: Xyauyu is transfered to a steel vessel with transparent membrane and a "oxygen hat". After several tastings during the 2.5 year aging process Teo decides when it's time to bottle (it all depends upon the oxidation velocity).
Vinous, similar to an exceptional vintage port. Very sweet, reminiscent of Marssala, and definitely again mild chocolate notes. Hints of oranges, preserved in brandy, sucaded fruit, slowly oxydized and exotic spices seasoned. Viscous to syrupy, explosion of body & flavours at each sip, indestructible." -- Importer
www.buintedint.com
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