Description
This fernet has far less sugar than the bigger brands and is naturally colored with roasted chicory root
Fermentation was done with indigenous yeasts and SO2 was added only after the end of the fermentation
known as the Val d'Aosta or Val d'Aoste in Italian and French respectively
mezcalero Delfino Tobón Mejía began producing this pechuga for Cinco Sentidos using a copper still with 3 condensing plates
limestone subsoil and little topsoil
Wolfburn Distillery Single Malt Scotch Whisky, Highlands, Scotland Oaxaca This fernet has far lessWolfburn Distillery Single Malt Scotch Whisky, Highlands, Scotland
Exchange/Return Notes
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