The Grande Cellier is made from 80% Chardonnay and 20% Pinot Noir. Flowery and spicy on the nose, the wine develops pleasingly on the palate with praline and hazelnut to the fore and a strong finish with notes of crystallized fruit
80% Chardonnay, 20% 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.
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.
Baked almond desserts liberally splashed with cream, light caramel, malted milk, and an invading cloud of smoke from newly ignited twigs: a lucky strike from a forest survivalist. On the palate, it is soft and blushing, with marmalade and warm butter, ground ginger, moving to chocolate orange, toffee, and Ovaltine. A whirl of spices and chunky chocolate round off this blend’s finish stylishly. This has all the hallmarks of a perfect nightcap.
Made in Scotland
Todd Hardie's 40 years of of bee-keeping experience brings a deep respect of nature to his most recent venture into the world of spirits. His approach is unique in that only two ingredients are used; juniper during distillation and his raw northern honey at time of bottling. Wonderful texture and sweet floral notes make this gin a real stand-out!