Description
The preparation of the vermouth begins by adding a first infusion made up exclusively of high mountain plants, characterized by having small roots and highly aromatic flowers.
The vermouth will gradually assimilate these aromas while it remains completely at rest for the following two years in chestnut casks.
Once the aging is finished, a second formula of botanicals is incorporated, a combination of barks and roots of plants peculiar to our environment that provide it with more forcefulness and a bitter profile.
On the nose there is a citrus entry of ripe orange peel, subtly mixed with cinnamon spice.
Balsamic notes of clove and also dried fruit such as apricot raisins appear.
Velvety and voluminous on the palate.
Orange appears again with a very fresh sensation, followed by a pleasant, broad and intense bitterness, reminiscent of tobacco, cinchona and caramel. honey.
The preparation of the vermouth begins by adding a first infusion made up exclusively of high mountain plants, characterized by having small roots and highly aromatic flowers.
The vermouth will gradually assimilate these aromas while it remains completely at rest for the following two years in chestnut casks.
Once the aging is finished, a second formula of botanicals is incorporated, a combination of barks and roots of plants peculiar to our environment that provide it with more forcefulness and a bitter profile.
On the nose there is a citrus entry of ripe orange peel, subtly mixed with cinnamon spice.
Balsamic notes of clove and also dried fruit such as apricot raisins appear.
Velvety and voluminous on the palate.
Orange appears again with a very fresh sensation, followed by a pleasant, broad and intense bitterness, reminiscent of tobacco, cinchona and caramel. honey.
Padró & Co
Technical Sheet
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