A celebration of versatility. First, double-distilled. Then, matured for at least 5 years in small French oak.
Tasting Notes:
Nose: Ripe fruit aromas
Palate: A balance of delicate fruity flavors
Finish: A lingering, mellow, fruity aftertaste
Double Gold award at the 2024 Veritas Awards
Recommended food pairings:
Creamy and soft bleu cheeses: Younger cognacs pair well with these cheeses.
Aged cheeses: Extra old (XO) cognac pairs well with aged cheeses like parmesan.
Cured meats: The sweetness of brandy complements the savory meats of prosciutto, salami, or pancetta.
Dried dates.
Gin was born in the Netherlands in 1550 and was popularized in Britain in 1575. When William of Orange ascended the British throne, brandy imports were restricted and this led to the emergence of English gin (London Dry Gin). Gin production began in London in the late 17th century, before spreading across the world. It is a very dry drink, which is why it is rarely served straight and has become so popular in cocktails. Today, the main producers of gin are based in England, the Netherlands and the United States.
Each producer employs a secret formula, including, in addition to the juniper berries, combinations of such botanicals as orris, angelica, and liquorice roots, lemon and orange peels, cassia bark, caraway, coriander, cardamom, anise, and fennel.
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