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salted butter caramel and exotic fruits create a harmonious accord
The batches of aged rums cross the ocean to France to then be assembled by Cellar Master Jérôme Tessendier
This rum was crafted in a pot still using pure sugarcane juice
combining the flavors of aged eaux-de-vie with the power of younger ones to recreate the soul of the whisky
Mélange subtil de melon juteux et d’ylang-ylang
AOP ST EMILION GRAND CRU CHATEAU LARCIS DUCASSE 2007 75cl loire salted butter caramel and exoticAOP ST EMILION GRAND CRU CHATEAU LARCIS DUCASSE 2007 75cl Tasting A Grand Cru from a sunny, concentrated vintage. It offers a nose of black fruit, slightly spicy. It also reveals lovely truffle notes. Serving temperature : 16 Grape varieties : Predominantly Merlot, Cabernet Franc and Cabernet Sauvignon Winemaking : Hand harvested grapes. Traditional vinification in vats, then aging in barrels, some of which are new, for more than a year.
