Dark ruby red color, clear, flat and with no head. Its peaty scents and malty notes - typical of whisky - are well balanced on a strong and warm body, which opens to caramel notes in the finish.
When you sip it, the caramel and smoky notes coming from the aging barrels blend harmoniously and persist in the final, after a brief appearance of hints of ripe fruit.
Water, barley malt, hops, sugar, yeast
In 2012, the Xyauyù aging experience reaches a new level with the arrival of Scottish barrels used to age great Scottish whiskies. Their distinctive peculiarity is the presence of peaty notes.
The name for this beer is not new. Xyauyù Fumè was originally produced with Lapsang Souchong, a Chinese tea which also has smoky aromas. Apparently, Teo does have his favorite whisky, but if you want to know which one it is, you’ll have to come to Piozzo and ask him.