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more root-y and earthy bitter
and the gin is solely composed of the heart of the run
Mas Foraster started vinifying their own wines in 1998
The secondary fermentation takes place in bottle and the wine ages on its lees for 48 months before hand disgorgement to remove the lees
After fermentation in concrete and stainless steel the wine is transferred into old french oak barrels
Sorel Hibiscus Liqueur Savoie more root-y and earthy bitterFlavored with cloves, cassia, ginger, nutmeg and hibiscus. Base spirit is produced in New York state. Nice backbone. Cinnamon. Well balanced. 15% abv. Holy smokes, like an adult Jamaican Sorrel drink!
