Finessed and elegant, this wine bursts with fresh citrus and tropical fruits, piquant minerality, toasted brioche, roasted nuts and a kiss of spice. Selosse’s Champagnes are big, rich and complex--this Grower Champagne maker intends these wines to accompany food, and you’re best drinking them from Chardonnay glasses to release the full expression of the wine. Made from 100% Chardonnay from Avize, Cramant and Oger this Champagne is made solera-style, meaning that each release is a blend of wine from three recent vintages and remnants from vintages dating as far back as 1987; the wine remains in bottle five to six years before disgorgement with just 2,700 cases each year.
Pale gold. Seductive scents of pear, orange zest, honeysuckle and smoky minerals. Sappy, precise citrus and orchard fruit flavors are given lift and spine by chalky minerality, picking up a floral quality with air. The floral note lingers on the very long, dusty, impressively vibrant finish.
Distilled at the Val-de-Travers according to traditional distilling methods. The herbs used to distill this Verte are all obtained from the Val-de-Travers region, which contribute to Absinthe Bizarre's characteristic and unique taste. A Verte from the Val-de-Travers is always something special.
The recipe for Absinthe Rhum Decollage was inspired by an academic study performed by Alice Peeters in 1976: “Le petit paysannat Martiniquais et son environnement végétal”, which described how farmers in Martinique used to soak various plants including grand wormwood in rum, rather like the tradition of 'Rhum Arrangé' in Guadeloupe, Reunion and Madagascar: rum infused with spices and fruit.
Wormwood-infused Rum is obtained through the maceration of grand wormwood and other plants in a high quality rum from Martinique, sugarcane amd wormwood distillates. The result is a slightly sweet rum with wonderful herbaceous notes. It is important to note that unlike absinthe, this rum does not contain anise. Additionally, the wormwood flavour is stronger than in traditional absinthe.
It is really an intermediate Calvados between the fruit and the complexity of certain aromas with a beautiful length in mouth. Old vanilla creamy smelling with plum and rhubarb crumble: Complex although the oak is a little prominent on the nose. Really tangy and rich in the mouth though, has lots of flavour, almost quince paste. Very, very long and deliciously spicy.
Amaro Montenegro was created in 1896 by Stanislaus Cobianchi. Made to a secret recipe, this is a sweet and bitter delight.