I’ll let you in on a little secret — blackberry jam is the BEST kind of jam for a PB&J. 

According to Bon Appétit, even MasterChef finalist Casey Rebecca Nunes believes the right way to make a peanut butter and jelly sandwich is with blackberry jam. 

Apparently, Energy City is in on the secret, too. To make this latest variant in their ever-popular Bistro Grande series, they used heaps of blackberries AND black currants! Then, they added gooey gobs of real peanut butter post-fermentation for a silky mouthfeel and creamy, sweet deliciousness.

Blackberry & Blackcurrant PB&J bursts with juice, delivering strong flavors of jammy dark berries and a mild pucker upfront. That gives way to silky waves of peanut butter flavor and hints of soft brioche bread. 

And, the mouthfeel is ridiculous — it’s so thick, it’s almost chewy! Each sip tastes like one of the best PB&J’s I’ve had, maybe even better than my mom used to make!

Up and down the line, craft fans are swooning for this PB&J made proper —  @Frank F. calls it his “Favorite PB&J to date! Perfect balance between the currents/berries & the peanut butter.” And @Brendan M. simply recognizes it as Energy City’s “most precise PB&J flavor yet!”

People in Illinois are already clued in on the secret of making the best PB&J. The only way you’ll find it out for yourself is if you manage to score a stash of today’s jammy, nutty delight.

Rated 4.25 on Untappd!

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