It's our "a little bit of everything" bottle.

Apples of different varieties. Picked all over Aarhus. Literally, all over.

Let's name a few: Beder, Brabrand, Egå, Elev, Harlev, Hasselager, Højbjerg, Lisbjerg, Lystrup, Malling, Mårslet, Risskov, Sabro, Skæring, Skåde, Solbjerg, Stavtrup, Tranbjerg, Trige, Viby, Øgadekvarteret, Aarhus C, N, V and Åbyhøj. 

Different days of maceration.

Fermentation in stainlees steel.

Tropical, juicy with a slightly reductive character, leaving notes if stones and matchsticks

90% Summer apples. Mainly Discovery, Direct press to preserve the aromatic profile.

10% Blackcurrant. One half went through a carbonic maceration for a month. Other half went through a wet maceration for a month.

The above were combined at the end, resulting in a fruity expression with a salty minerality.

Fermentation in plastic, glass and stainlees steel

50% Belle de Boskoop from Risskov with five days of maceration

30% Belle de Boskoop from Viby with three days of maceration

20% Ingrid Marie from Malling with three days of maceration

Drunken Monologues is a declaration of love for October. Besides being Sebastian's birth month, it is also our busiest month. All because of two apple varieties: Belle de Boskoop and Ingrid Marie. You'll find both in Drunken Monologues

This bottle has a lot of structure. Lots of depth. Complex, salty with a good acidity.

October for you, right there.

50% Belle de Boskoop apples 

50% pears of different varieties.

These trees were over a hundred years old.

All apples (and pears) in this bottle are picked from the same place: An old orchard in Malling

Aged for six months on the lees. Degorged and topped up with barrel aged Belle de Boskoop from the same orchard.

In 2021 we did "What Do You Want Me To Do?" which also had apple and pears. "On A Bender" is our "Grand Cru" and without a doubt, a level or two up.

90% Different summer apples, direct press

10% Plums: Reine claude, we picked in Risskov, and wild plums, we picked in many different places in Aarhus. Carbonic maceration

Due to long 50 day maceration of the plums, the entire fruit is in focus, i.e. skin, pulp and pit.

Fermentation in glass and stainlees steel

For some reason, "Out Tonight?" tastes a bit like pineapple.

Who the hell doesn't like pineapple?

90% Belle de Boskoop apples from Malling, picked in October 2022. 2 days of maceration and fermentation i steel tanks for one year.

10% wild cherries from Moesgård Strand, picked in July 2023. Semi carbonic maceration for 30 days in glass.

We combined the to pieces in a barrel for 60 days and bottles it with a bit of fermenting juice from 2023.

It has a taste similar to a light Ploussard from Jura, with lingering acidity.

95% Belle de Boskoop apples from Viby, 3 days of maceration

5% Japanese quinces from Thomas Laursen

The Japanese quinces were infused in Belle de Boskoop juice for a week in stainless steel tanks

Aged in barrels for a year, this creation might be our finest to date. It tastes like Matassa's orange wines and is incredibly irresistible.