The first addition is unfermented juice, known as must, from viognier grapes that have been infected with a benevolent fungus called botrytis.
This saison-esque science project gets complexity and fermentable sugars from two unique wine grapes sourced with our friends at Alexandria Nicole Cellars in Prosser, Wash.
This noble rot reduces the water content in the grapes while magnifying their sweetness and complexity. The second is pinot gris must intensified by a process called dropping fruit, where large clusters of grapes are clipped to amplify the quality of those left behind.
Noble Rot is brewed with pils and wheat malts and fermented with a distinct Belgian yeast strain. It has a spicy white wine body and a dry, tart finish.