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An aromatic digestif from fermented apricots that are then double distilled
The 46 version sees extra aging as well as the addition of seared French oak staves to the barrels to impart extra oak induced flavoring
made predominantly from Pinot Noir with a touch of Chardonnay to enhance finesse and lift
Made from sugarcane crushed within one hour of harvest in Martinique
typical of dried Vermouth
Marc Hebrart Champagne Brut Cuvee de Reserve NV CS20230516 An aromatic digestif from fermented80% Pinot Noir, 20% Chardonnay from the Valle de la Marne. Goes down easy, but if it manages to stay in your glass long enough, expect flavors of lemon curd, white flower and buttered popcorn.
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