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The resultant gin is then aged in barrel from 3 to 6 months
The Reserve from Chateau Arton shows a rich
Boston Boal
" this spirit is more whiskey than honey: the touch of sweetness compliments the classic rye spice and earthy maltiness of the base spirit
All fermentations are done in small lots which are later blended
Rothman & Winter Creme de Violette Saumur The resultant gin is thenThe varieties used are Queen Charlotte and March Violets. Brandy base infused with violets. Sugar is added. Very pretty and delicate. Used for aviation cocktails and the Blue Moon Cocktail. ch
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