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2247 products
Frank Cornelissen's grand cru is, as expected, a wine for aging. It reveals the remarkable depth of the Nerello Mascalese grape variety, from the Barbabecchi plot, planted with ungrafted, pre-phylloxera vines, more than a century old, at an altitude of 910 meters on the slopes of Etna. Skin maceration takes place for sixty days on destemmed and lightly crushed grapes. No fining, no sulfites, light filtration before bottling. With a very dense texture, this red is more mineral than fruity (the fruit notes are candied: blackberry, prune, all roundness and melted tannins). Its depth and power are balanced by great freshness. Possibility of traces of volatile acidity, quickly disappearing with decanting.
Natural wine without added sulfites.
Pairs with an exceptional product, the black pork ham of Bigorre
Natural wine without added sulfites.
Pairs with an exceptional product, the black pork ham of Bigorre
Munjebel Blanc 2015, Frank Cornelissen
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Appellation and region: IGP Terre Siciliane Bianco, northern valley of Etna (Sicily)
Grape variety: 60% grecanico dorato, 4% carricante
Average age of the vines: more than 40 years
Vinification: destemmed and lightly crushed grapes, skin maceration: approximately 4 days
Filing: no
Filtration: before bottling
Natural wine with no added sulfites.
The right product pairing: Special wild hollow oysters from Quiberon
Produced on mid-altitude plots from equal parts Grecanico Dorato and Carricante, on the Calderara, Borriglione, Crasà and Picciolo plots, this white is very mature. It combines beautiful concentration, freshness and oriental aromas: orange blossom, jasmine, dried apricot. The vines are over forty years old; the grapes are destemmed, lightly crushed and macerated for about four days. No fining, no sulfiting, light filtration before bottling. This wine will pair with an almost infinite variety of dishes, meat and fish, oysters and shellfish, and all Asian cuisines.
Appellation and region: IGP Terre Siciliane Bianco, northern valley of Etna (Sicily)
Grape variety: 60% grecanico dorato, 4% carricante
Average age of the vines: more than 40 years
Vinification: destemmed and lightly crushed grapes, skin maceration: approximately 4 days
Filing: no
Filtration: before bottling
Natural wine with no added sulfites.
The right product pairing: Special wild hollow oysters from Quiberon
Limited to 2 bottles per order
This organic rosé produced in IGP Terre Siciliane is made from Nerello Mascalese, Malvasia, Moscadella and Insolia grown on basalt soils in the biodiverse plots of Frank Cornelissen's vineyard. Its beautiful, bright strawberry color already gives it great seduction; the freshness that emerges on the nose and palate confirms this. Lots of fruit and a slight bitterness for this highly sought-after pleasure wine.
Natural wine with no added sulfites.
This organic rosé produced in IGP Terre Siciliane is made from Nerello Mascalese, Malvasia, Moscadella and Insolia grown on basalt soils in the biodiverse plots of Frank Cornelissen's vineyard. Its beautiful, bright strawberry color already gives it great seduction; the freshness that emerges on the nose and palate confirms this. Lots of fruit and a slight bitterness for this highly sought-after pleasure wine.
Natural wine with no added sulfites.
Last bottles in stock!
Munjebel VA Red 2015, Frank Cornelissen
This pure Nerello Mascalese produced in IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, rich in biodiversity: Tartaraci (1,000 m altitude), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of the northern valley of Etna. It is the most Burgundian vintage of the estate, with the most pronounced acidity. A balanced, structured, gastronomic, and easy-to-drink cuvée, it offers plenty of crisp fruit, without ever falling into facile tastes. A certain bite, a freshness typical of the estate. Perfect red table wine, great affinity with roasted farm chicken.
Natural wine with no added sulfites.
The right product pairing: Oven-roasted Coucou de Rennes
Munjebel VA Red 2015, Frank Cornelissen
This pure Nerello Mascalese produced in IGP Terre Siciliane comes from the basalt soils of the three highest plots (Vigne Alte) of the Cornelissen estate, rich in biodiversity: Tartaraci (1,000 m altitude), Monte Dolce (870 m), and Pettinociarelle (890 m). It perfectly expresses the excellence of the old, ungrafted Nerello Mascalese vines grown on the high terraces of the northern valley of Etna. It is the most Burgundian vintage of the estate, with the most pronounced acidity. A balanced, structured, gastronomic, and easy-to-drink cuvée, it offers plenty of crisp fruit, without ever falling into facile tastes. A certain bite, a freshness typical of the estate. Perfect red table wine, great affinity with roasted farm chicken.
Natural wine with no added sulfites.
The right product pairing: Oven-roasted Coucou de Rennes
Mutin Fortified Wine,
Sentema Distillery
A fortified wine with subtle verbena aromas
The Mutin from the Sentema Distillery is an ode to the French tradition of fortified wines, creatively revisited in Provence. Made from the fortification of fermenting organic Rolle must, enhanced with a brief but delicate infusion of organic verbena, this fortified wine stands out for its perfect balance between freshness, power, and natural sweetness.
On the nose, it reveals superb aromas of white fruits and verbena, evoking an immediate freshness. On the palate, the controlled sweetness and liveliness of the grape juice are enhanced by the intensity of the organic Provençal wine brandy. This fortified wine is an ideal companion for all occasions: aperitifs, desserts, cheeses, or even foie gras. It can also be enjoyed in creative cocktails, thanks to its versatility and elegance.
With Mutin, let yourself be carried away on a sensory adventure where tradition meets innovation, with respect for life and nature.
To find out more
The Sentema Distillery offers exceptional spirits, created on an eau-de-vie of organic wines from Provence, distilled by hand on copper pot stills, made entirely with French plants and fruits, for unique recipes with frank and natural flavors.
Patte Blanche Rendez vous XO
L'Explorateur du Gout
Rendez-vous XO is an aged, organic, and artisanal cognac from the Patte Blanche brand. Classified VSOP and AOC Cognac, it is distilled and aged at the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two founders of Patte Blanche. The brand's goal is to create new-generation cognacs that are light, environmentally friendly, and equally suited to solo drinking and mixology. The XO (Extra Old) designation means that it has been aged for at least ten years.
Production
Made entirely from organic Ugni Blanc grapes, Rendez-vous XO is distilled and aged at Sabourin. The double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.
Tasting
Rendez-vous XO is a woody and evolved cognac with a pronounced amber color. On the palate, after an olfactory attack of cedar wood, it leads towards candied citrus, dried orange peel and dried fruits (walnut, hazelnut) as well as spices (nutmeg, clove, cassia) and sandalwood. To be drunk neat (over ice or not) or in cocktails, and to flambé fine fish.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Patte Blanche Vis-à-vis VSOP
L'Explorateur du Goût
Classified as VSOP and AOC Cognac, Vis-à-vis is a Laissez-faire cognac, an organic and artisanal cognac from the Patte Blanche brand. The VSOP (Very Superior Old Pale) designation signifies that it has been aged for at least four years. It comes from the Sabourin distillery in Arthenac (Charente-Maritime), founded by the grandfather of one of the two creators of Patte Blanche. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.
Production
Made from 100% organic Ugni Blanc grapes, Vis-à-vis VSOP is entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of the spirit to be extracted.
Tasting
Vis-à-vis is a mature cognac with a golden color. Fruity yet dry, it evokes pear, quince, and muscat grapes. Woody, spicy, notes of clove and nutmeg with creamy accents of caramel and toffee. To be drunk neat (over ice or not) or in cocktails and for cooking.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer in search of the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Patte Blanche Laissez-faire VS
L'Explorateur du Gout
Laissez-faire is an organic and artisanal VS cognac from the Patte Blanche brand. It is classified VS (Very Superior, aged at least two years) and AOC Cognac. One of the two creators of Patte Blanche is the grandson of the founder of the Sabourin family distillery, located in Arthenac (Charente-Maritime), where this spirit is distilled and aged. The brand's goal is to create new-generation cognacs that are not heavy, respectful of the environment, and equally suited to solo drinking and mixology.
Production
Laissez-faire VS is made from 100% organic Ugni Blanc grapes, entirely distilled at Sabourin. Double distillation is carried out on lees in a Charentais still. Aging in lightly toasted oak barrels (20-25 minutes at 110°C) allows the delicate aromas of this cognac to be extracted.
Tasting
A young, light, delicate cognac, suitable for all occasions. Laissez-faire VS offers notes of spices, musky pear, clove, vanilla, and spices. To be drunk neat (with or without ice), for cocktails and for cooking.
L’Explorateur du goût: to find out more
This spirit was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist or simply demanding consumer.
Organic Copalli Black Cane Rum
Another truly remarkable white rum, sourced from the tropical forests of Belize, a green and preserved environment: Organic Copalli Black Cane Rum is a white rum certified organic from soil to bottle (Eurofeuille label), made from black cane by the Copalli distillery. Founded by Will Maheia and Todd Robinson, Copalli supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
Copalli Black Cane is a single estate organic rum, made from pure black cane juice, double distilled in a pot still (Charentais-style still). Only three ingredients, sourced from the rainforest: organic black sugar cane, pure canopy water, and local yeast. Black cane is a traditional ingredient.
Tasting
This white rum is quite surprising: Copalli Black Cane astonishes with its roundness and fruitiness. Melon, watermelon, fresh cane juice, dried fruits, dried apricot, dried peach, Chinese medlar, lychee, and Chinese fruits. Black cane really produces unique flavors. Try it in an unusual ti-punch and in all rum-based cocktails, but also drink it straight, with or without ice. In the kitchen, it will bring an extraordinary aroma.
L’Explorateur du goût: to find out more
This organic Copalli White Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Enough to delight any bartender, amateur mixologist, or simply demanding consumer.
Organic Copalli White Rum
Organic Copalli White Rum is an exceptional white rum, certified organic from soil to bottle (Eurofeuille label), sourced from the tropical forests of Belize, a green and preserved environment. The Copalli Distillery, founded by Will Maheia and Todd Robinson, supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
Copalli White Rum is a single estate rum made from pure cane juice (as opposed to the more common molasses rums) distilled in two types of stills: pot still (Charentais-style still) and column still. Only three ingredients, sourced from the rainforest: organic sugarcane, pure canopy water, and local yeast. This rum thrives on its exceptional and protected environment.
Tasting
Extraordinary purity, clarity, and intense aroma, Copalli White Rum is an extraordinary white rum, with notes of sugarcane, vanilla, and fresh herbs. On the palate, tropical fruits (guava, soursop, lime) and lemon zest. Delicious and long on the palate. Try it in a ti-punch and in all rum-based cocktails, but also drunk on its own, with or without ice.
L’Explorateur du goût: to find out more
This organic Copalli White Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not forgetting liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply demanding consumer.
Copalli Organic Cocoa
Copalli Organic Cocoa is a very surprising, organic and natural rum (Eurofeuille label), produced by the Copalli distillery in the Belize rainforest, in a green and preserved environment. Made from pure cane juice (unlike molasses rums), it is infused with cocoa beans, which gives it its unique flavor. Founded by Will Maheia and Todd Robinson, Copalli supports local communities by being the largest employer in southern Belize through its Copal Tree sugarcane plantation, distillery, and lodge. The cane varieties are traditional (noble cane and black cane), and all cultivation and manufacturing waste is recycled on the plantation. Copalli, in addition to protecting the environment, subsidizes the education of its employees' children.
Production
To obtain organic Copalli Cocoa, the fermented cane juice is distilled three times in column and pot stills (Charentais-style copper stills). Copalli then infuses roasted local organic cocoa beans.
Tasting
A characteristic taste of cocoa bean permeates this rum and gives it a crazy charm. Through a clean, pure and powerful mouthfeel, no sweet sensation but softness and roundness, notes of fresh cane juice, chocolate and coffee. This very tasty Copalli Cocoa can be drunk on its own, or as a ti-punch or cocktail. Use it in cooking and baking like a spice.
L’Explorateur du goût: to find out more
Organic Copalli Cocoa Rum was selected by L’Explorateur du goût, a project by François Sommer seeking out the best spirits from around the world. Its conditions: ecological concern (Bcorp label for compliance with social and environmental standards; organic certification for most of the references, etc.), attention to people and the terroir (solid and lasting relationships with producers), quality of products and taste, originality. In the catalog: French spirits (cognac, calvados, etc.) and exotic spirits (whisky, rum, mezcal, etc.), not to mention liqueurs and tonics. Something to delight any bartender, amateur mixologist, or simply a demanding consumer.
Armagnac The Morning Dew Spirits
Entirely organic (Demeter, AB, and Eurofeuille labels), biodynamic, and artisanal, The Morning Dew can challenge your Armagnac experience with its transparency. It is indeed a young Armagnac, which owes its paleness to four years of aging in oak barrels. Classified VSOP (Very Superior Old Pale). Developed by Maurice de Mandelaëre (Domaine de Saoubis), the only biodynamic Armagnac producer, it is distributed by Hootch and has an alcohol content of 44%.
Development
The Morning Dew is made from 100% Baco grapes grown biodynamically in Bas-Armagnac and aged in 200-liter microbarrels. It is neither reduced nor filtered, and is free of coloring. No fertilizers or pesticides are used in the vineyards, and no additives are used in the cellar. Cuvée limited to 390 bottles.
Tasting
It's a real treat, a delicacy. Dried fruits, honey, and spices, an irresistible taste and floral notes. The silky, round palate reveals fruit, vanilla, and caramel. In its prime, it is suitable for all occasions: digestif, anytime tasting, dessert, or mixology. With this, dare to try a Iberian bellota ham, that's good, we have some. Or a ham from porc noir de Bigorre, a pastry or a dessert with Agen prunes.
Learn more about Hootch
Hootch is not a distillery but a distillery discoverer: created by two childhood friends, Martin and Thomas, it is dedicated to organic and artisanal French spirits, especially Armagnac. Its mission is to discover small Armagnac producers who have been made invisible by competition from foreign spirits. Hootch packages and distributes these Armagnacs to make them accessible to a wider audience.
Armagnacs by Maurice
Maurice de Mandelaëre is the only biodynamic Armagnac producer (Demeter and AB certified). Its sublime spirits are made with the utmost respect for the soil, the ecosystem, and the environment. Whether old, hors d'âge, or blanche Armagnac (not aged in barrels), Armagnacs by Maurice form the basis of Hootch's catalog. It follows that the entire production is organic, biodynamic, and artisanal.
Discover Armagnac
This alcohol, the oldest in France, is so much more than a drop to flavor a Landes tourtière or prune ice cream (even if we love those too)! Armagnac is complex, deep, multidimensional, the pure fruit of its terroir, and Hootch gives you a wonderful opportunity to discover it.
Sloe Liqueur 2017,
Here's an organic and natural sloe liqueur from the Cazottes distillery, direct from Gaillac (Tarn). The fruit is small but powerful and intense in flavor, and protected by thorns, so it's well worth it. Handcrafted, without pesticides, colorings, or other additives, this traditional liqueur is 18% ABV.
Production
The wild sloes are picked by Laurent Cazottes from the hedges of his garden at the end of December, when the first frosts have concentrated their flavor. They are hand-crushed, then gently macerated for fourteen months in the estate's slightly sweetened organic wine brandy. After pressing and distillation, the marc is reintroduced into the brandy to obtain color, vitality and length.
Tasting
A bittersweet symphony, a magical liqueur with a slightly tiled ruby color, lively and luminous. The nose is all about stewed red fruits, and on the palate, a round and tasty fruitiness is asserted, structured by a rich and melted substance. Pairs with just about anything, sweet or savory: charcuterie, cured meats, cheeses, pastries.
Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.
Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.
The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.
Mauzac Rose Eau-de-vie ("drop") 2016,
This organic and natural Mauzac Rose Eau-de-vie ("drop") from the Gaillac region bears the Nature & Progrès and Eurofeuille labels. Mauzac rose is a traditional grape variety from the Gaillac vineyard that forms the basis of this organic, chemical-free spirit, produced by Laurent Cazottes and with an alcohol content of 45%.
Production
To obtain this drop of Mauzac rose, the fully ripe organic grapes are raisined (dried), destemmed by hand, then pressed and subjected to natural fermentation, without the addition of sulfites, which the Cazottes distillery leaves unfinished in order to retain residual sugar. They are then slowly distilled to preserve the fruity concentration in the mouth.
Tasting
Crystalline, luminous color; delicate and supple mouthfeel. Elegant aromatic profile, retaining all the natural taste of organic Mauzac rose: notes of pear, apricot, grapefruit, apple and sage. As fruity as it is floral, this drop of pink Mauzac from the Cazottes distillery excels in baking: try it to replace the rum in a baba. It can also be enjoyed on any occasion, for example with artisanal terrines, fine pastries or even caviar.
Learn more about the Cazottes distillery
Laurent Cazottes, winemaker, distiller and natural liqueur maker, is a revealer of quintessences. In Villeneuve-sur-Vère, near Gaillac (Tarn), he cultivates a veritable Eden of biodiversity. On limestone soil, he cares for fruit trees, vines, shrubs, and vegetable plants, which he transforms into wines, eaux-de-vie, and liqueurs.
Production secrets
First of all, the integrity of the fruit and the vine, cultivated in certified organic (Eurofeuille and Nature & Progrès labels) and biodynamically, then careful care given to their maceration at perfect maturity in the estate's organic eau-de-vie, and finally a precise and light dosage of sugar.
The Cazottes touch
"Liqueur does not mean sweet," Laurent likes to say. The particularity of Cazottes liqueurs and eaux-de-vie is their fidelity to the raw material: it is the whole fruit that we have in our mouths, with all its nuances and its deliciousness. They are low in alcohol and low in sugar: they are exceptional nectars.
Rum Prélude Batch 10, 49.8° - 70cl
Prélude Batch 10 is a single-variety rum made from 100% red sugar cane. It is the result of a skillful blend of several vintages selected by the cellar master before aging in French oak barrels. It combines the aromatic palettes of different rums to create an unparalleled harmony. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, but not lacking in freshness, this Prélude Batch 10 rum is designed for both initiation and connoisseur pleasure.
Find out more
The Longueteau distillery, located in Capesterre-Belle-Eau (Guadeloupe), is the oldest distillery on the island still in operation. It has the distinction of being entirely self-sufficient in sugar cane production, which it uses to obtain its magnificent terroir agricultural rums. Agricultural rum, we should point out, is made from pure sugar cane juice, unlike many other Caribbean rums, which are produced from cane molasses. It is a specialty of the French West Indies. The estate is currently in the hands of François Longueteau, a distiller since 1979. Production is, as it was originally, artisanal and traditional, but the sugarcane terroirs are developed using plot-by-plot methods—this is Longueteau's unique feature, the first distillery on the island to adopt this approach. Two varieties of sugarcane, blue cane and red cane, are cultivated, as well as fruits from the Guadeloupe region. Longueteau rums and the resulting preparations (punches, shrubberies, etc.) are fine, aromatic, deep, and fragrant.
Prelude Bach 49.1%, Longueteau
Longouteau Rums
Prélude is a single-variety rum made from 100% red sugar cane, expertly blended from several vintages and aged in French oak barrels. It is left at its original strength, without coloring or filtration: its alcohol content can therefore vary slightly depending on the edition. On the palate, a hint of caramel combines with the aromatic richness of the cane juice. Rich and fiery, yet not lacking in freshness, it is perfect for both beginners and connoisseurs.
Jacques Perritaz - Thirst-Flavouring Cidre - 2016
Cave Culinaries
This ultra-refreshing cider truly deserves its name, thanks to its wonderful balance of sugar and acidity. A true pleasure.
Natural wine with no added sulfites.
Bows HEOC White Rum
Bows
This Jamaican-style white rum is produced through a long fermentation process using molasses, wild yeasts, vinasse, and a mysterious ingredient that Benoît will never reveal, except that it is 100% local. Aged for five months in stainless steel vats, the rum is bottled at 57% alcohol; it contains no added sugar or other additives. Aromatic power, precision, and freshness, with notes of fruit throughout the tasting. A great and surprising rum. Want to make wild Occitan ti-punches? Look no further.
Le Cid du Val Saint Pere Cider 2011, Etienne Leroy - Les Vergers de la Retenue de la Cuve
Natural wine with no added sulfites.
Natural wine with no added sulfites.
