11.8%
Perhaps the most unique and adventurous offering this year from our KTS lineup we took a swing a little outside the box and couldn’t be happier that we did. Kill the Sun Candy Cap spent a year aging in Portuguese Tawny Port Puncheons and Apple Brandy Barrels. It was then conditioned on Pacific Northwest-grown Candy Cap Mushrooms that burst with flavors and aromas of French Toast and maple syrup. Imagine your favorite breakfast confection dripping in chocolate and served with a fresh cup of coffee.
-Ex Novo
