With Hell Diver 2025, we adjusted the initial blend, forming a sturdier foundation that could withstand the sweet and dry resonance of Pedro Ximénez. This yielded more obliging profiles amongst our finished casks. We also reduced the number of new wood barrels in favor of Cognac casks to cultivate orchard fruits and tempered oak tannins. Easier cask integration during the reblending stage unlocked a richer, creamier fruit profile across the mid-palate and finish. 

While we lost fewer casks and achieved greater harmony in the final reblend, Hell Diver 2025 retained the rapturous red fruit notes and unfettered baking spices that define Hell Diver.