For his grand debut, Lead Production Brewer, Chris Raubenstraw created a lot out of very little. Maris Otter, the traditional English barley malt, completely brimmed the mash tun for a long soak. A portion of the first runnings was boiled and reduced, triggering the Mallard Reaction; through which, the vigorous heating of sugars added deeper color and flavor. Continuing on with an extended boil to increase said reaction. A prolonged nap of 20 months in bourbon barrels finished off this luxurious prize. Indulge in Prodigality’s decadent aroma of burnt sugar, sweet prune, and leather.