A prestigious, classical prestige cuvee from 2002 vintage – structured, full-bodied and bursting with fruit. Elaborated with a majority of Chardonnays from the Montagne de Reims region (70%) and complemented with Pinot Noir (30%) from the same region, this wine is a blend of 17 crus which matured for over seven years in the House's cellars. A 2002 vintage synonymous with richness and generosity.
This is only the eighth vintage since 1976, the smallest hit rate of any major Champagne house. It is a blend of 70% chardonnay and 30% pinot noir, extra time on cork post-disgorgement adding to the complexity – and harmony – of the marriage between the zesty grapefruit flavours of the chardonnay and layers of creamy/honeyed brioche ex the time on tirage and the pinot noir component. The farewell of lively acidity attests to the quality of the vintage.
70% Chardonnay and 30% Pinot Noir
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.