I have used Crisp Chevalier with ordinary bitters and found it to be undermodified, so give it a longer, lower mash to ensure complete conversion. Otherwise, it is a biscuity Maris Otter that tastes great in English styles. I like it and plan to do a barley wine coming up. Keep us posted on your progress and don’t burn out on brewing this time around - sounds like you are enjoying the comeback!
Cheers.
By luck. They supposedly only made 5-6 tons of it last year. My LHBS got the only sack that it’s malt distributor had. He knew it was something I would want…comes in a burlap sack (plastic lined). Kinda cool that it is supposed to be old school from the 1800’s.