Au Revoir (2024)

Side Project started with a previously unreleased base called “Delicate Saison,” matured it in a foedre, then racked it to 225L wine barrels with watermelons, allowing it to ferment once again. Any melon lover will tell you that a little bit of salt can really bring out the sweetness of the fruit. So during blending, they hit it with French Grey Sea Salt from Penzey’s.