Bitter notes: Roman absinthe
Warm and embracing notes: Rhubarb, Laurel berries, Mace, Vanilla.
Fresh notes: Anise, Cumin, Coriander, Ginger, Bergamot.
Resin, balsamic and flowered notes: Helichrysum, Juniper, Rose buds.
To drink fresh as aperitif, or coupled with blue cheese not too savoury. Ideal served later in the course with biscuits and other baker’s wares, or accompanied by spiced or dark chocolate. To be served slightly cool in large tulip chalices.