Moet & Chandon Brut Imperial Champagne 20cl

Product Information

In her song "Muñecas", Argentinian singer Tini Stoessel sings "bottles are uncorked, tonight there will be rain of Moët". It gets its sparkle from being twice fermented in the bottle via a technical and labour-intensive practice often referred to as méthode traditionnelle. Similar to the experimental and boundary-pushing nature of the aircraft, SR-71 is an experimental outlet to test processes and recipe design.

Goose Island poured this beer at the 2009 fest, and drinkers loved it so much we decided we had to bottle it. We sent it to friends who have just become grandparents for the first time and they were absolutely delighted.

It is perfect with sushi and dumplings, shellfish and fish in light sauces, poached, roasted, or lightly sauced white meats, and fresh fruit salads that are not too sweet. Brewed with Monson’s own Maxwell Road Maple Grade A Dark Amber Maple syrup, Good Morning pours pitch black in the glass with a creamy mousse-like head. This batch hit all its numbers and was then racked to our first Van Winkle barrels – this beer represents a blend of the first BBT from single-source distillery barrels. On the palate it combines subtlety and sumptuousness, flavours of white fleshed fruits such as pears, peach and apple entice you in with the caress of fine bubbles. After nearly two years in barrels, the blend was conditioned on more than 3 lbs/gallon of toasted coconut flakes and raw coconut chips, then finished with toasted hazelnut.

The flavor starts as a blast of milk chocolate, sweet maple syrup, and rich fresh coffee as deeper complexities are uncovered as it warms.Production is extremely limited, as the amount of care and labor which go into each batch is substantial. Intense aromatics of espresso and maple syrup lead into bourbon drenched maple candy and chocolate brownies on the palate. These unique expressions allowed our ever-changing perception of what Barleywine is to be explored and revealed to you through our precise blending of double barrel-aged and triple barrel-aged Barleywine. Toasted hazelnut and smoke notes are rich and focused in this harmonious version, layered with flavors of pastry, passion fruit pâte de fruit and candied ginger. After aging for 28 months to 24 months in Weller 12yr and Rittenhouse Rye barrels, we blended to taste and infused the beer 4 times with raw and toasted coconut and then finished it with Mexican Vanilla Beans.