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The Jerez firm recovers the tradition of making vermouth from recipes dating back as old as 1896. This genuine Jerez vermouth symbolises the union of past and present, made possible thanks to the perfect preservation of the original documents housed at th
Boulard has been experimenting with a host of different cask types to mature its Calvados in, and the team has picked an incredibly intriguing one here – Mizunara oak from Japan!
It's the second batch of bourbon-cask-matured Calvados from the Boulard team! The additional helpings of vanilla, buttery corn, and pepper spice imparted by the bourbon casks work very well with the French apple brandy, making for a satisfying sip.
Boulard has finished its Calvados in bourbon casks, in rye casks, and now, the team has gone and used wheat whiskey casks! Not a common cask type for finishing spirits at all – we're really interested to see the impact it has on this one's flavour profile
A rather interesting expression from Boulard, made with Calvados that has been initially aged in French oak casks before enjoying a second maturation in casks used for bourbon and rye!
The third batch of Calvados from Boulard which has been given a finishing period in casks that previously held rye whiskey. This series has seen the top Calvados producer finish its spirit in a variety of casks, which allows you to try them and see
An artisinal mezcal from Ojo de Dios (which translates at 'God’s eye'), produced from Espadin agave. This here is a Joven bottling, so after the agave is roasted for around 10 days and double distilled,
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