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With fresh artichokes from the Central Coast in California macerated for 10 days alongside warm spices like cinnamon
Selected from a small batch of barrels entirely from the sixth floor of the seven story rickhouse and bottled at a barrel proof of 120
Particular attention and care are given to the delicate process of grape drying or “appassimento” that is essential for the making of Recioto and Amarone
Felipe is universally regarded as a master and he has passed this knowledge and respect for tequila on to his sons
made in the garage
2015 Chateau Malescot-St-Exupery Grand Cru Classe Burgundy With fresh artichokes from theCabernet Sauvignon, Merlot, Cabernet Franc, Petit Verdot from Margaux