Daura Märzen

The first gluten-free “double malt,” launched by Damm in 2014 (less than 3 ppm): dark copper color and a dense ivory head; a powerful nose with toasted notes, dried fruit, herbs, and candied orange peel; a full palate balancing malt sweetness, toasted notes, and pronounced bitterness. Serve between 4 and 8 °C.