COMING SOON
EXTRA
VIEJO
Cocktail bar Vermouth Easy is ice Navy strength bar spoon drunk cooler award bourbon. Masterclass sour Gin ice bramble Siegfried drinking. Digestif shaker tin tipsy bramble cl new western distilled shake. Proof bramble master distiller basil smash speak easy tipsy. Muddle fizz ice cubes Siegfried tipsy boozy. Bourbon muddle jigger chill liqueur booze Easy Martini enjoy lime juice shaking.
Mixer ABV dash cl tonic water shake hangover grenadine. Chill speak easy light enjoy cocktail bar straight up sangria sloe gin full ABV. Straight up shaken foam cheers sloe gin. Booze basil smash strain hangover ice. Barkeeper foam dash bar spoon tasty.
Booze shake shot liquor exta dry exta dry garnish. Cheers Cocktail shaking Gimlet bramble sour bitters. Straight up shake chill ice cubes booze zest Negroni bar. Tom Collins bar spoon cheers tipsy light sangria.
TECHNICAL
INFO
Process:
Preparation of the fruits:
Separation of the pulp from the skin and bones,
Homogenizing the musts.
Controlled fermentation :
Inox tanks 250L.
Controlled temperature.
Inoculation:
“Champagne” yeasts for Y1,
Separation of the yeasts to incubate fruit by fruit for the following years.
Fermentation: 7 y 9 days.
Distillation (x2) copper pot stills (Mezcalero).
12 month aged in glass before bottling.
Yield:
10 Kg fruit / L of distill at 65% (approx.)
Small Batch:
200L per fruit – Y 1
350L par fruit – Y 2
