"A young Viognier vineyard on Sugarbird Manor in Stellenbosch. Dried flowers, potpourri, dried ginger root, hibiscus, orange peel and strawberry juice. Tastes pretty close to dry with a fragrant peppermint finish. Includes the taste of rooibos tea botanicals as well as the ping and zip of the grapefruit rinds. Beautifully juicy, red shiny maraschino-cherry and nectarine fruit in the middle." 25 g/L Residiual sugar.
Carpano's White Vermouth has a bit of sweetness, some citrus, cocoa beans, vanilla, and almond aromas for a complex drink with a slice of grapefruit or topped with Sparkling wine or club soda.
A versatile eau-de-vie known as "Cognac's little brother", suitable for before or after a meal, and indeed matchable with a variety of foods. The Red is more popular with locals. Five years in oak gives it that little something extra.
The ideal replacement for long-defunct Kina Lillet. Not only is this an exceptional apéritif (rocks, orange slice, perhaps a splash of soda), it's just the thing for a Vesper or the brilliant Corpse Reviver #2. But beware: in the words of cocktail legend Harry Craddock of the London Savoy, "Four of these taken in swift succession will unrevive the corpse again."
Red Vermouth using Daniele Piccinin's organic Valpolicella as a base wine with infusions of thyme, rhubarb, and helichyrsum for a bitter-forward Red Vermouth.
