BoerenErf Ravendel (2025)| Lambic

The craft: For Ravendel, we work with two rhubarb varieties from our friends at the organic farm 't Neerhof in Dilbeek. The rhubarb macerated for seven months in a blend of one-, two-, and three-year-old, barrel-aged lambics. Ravendel was then briefly infused with French lavender from the high-altitude fields of Provence.

Taste experience: The soft floral notes of lavender dance upon the fresh and tart acidity of the rhubarb. The interplay is light, aromatic, and refined, with an elegant and fresh finish.