This tart, dark beer is fermented with Brettanomyces in stainless fermenters, aged in used red wine barrels, then aged further in High West Rye Whiskey barrels to create a layered aromatic profile. Pentagram’s core flavors of sour cherry, tobacco, oak, and classic “Brett” barnyard funk are still present, surrounded by the distinctive character of rye whiskey. Enjoy immediately or age at cellar temperature for a couple years.