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Cascahuin, Blanco spirits_vodka
black and white pepper
Lush tropical fruit and spice nose with hints of honey and dark sugar
Smooth rounded palate with coconut – fruity with a dry rounded finish
Trying to follow the canons in Ribeira Sacra where this variety has restraint and poise to the point of the sublime
Alcohol: 13%
Aperol is now produced by the Campari company
Thacher’s Cocktail Syrup
Tannins linger
In the winery
distilled and
Fermentation is usually complete after 14 to 16 days at a maximum temperature of 86˚F
full bodied palate with rich flavours of fruit and spice
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