Indigenous fermentation Column distilled Aged in American Oak.
On the nose is apple cobbler with bakers' spice, brown sugar highlighted by cashews and cherry. Savory thyme and cinnamon balanced by coconut. The palate is rich crème bruleé and molasses up front with dried apricot and pineapple, French vanilla bean reminiscent of toasted marshmallow, balanced by a hint of dry green olive midpalate. Peppery winter spice with a hint of mint on the finish.
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