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the Cognac is placed in rare Banyuls casks and aged in one of Pierre Ferrand’s humid cellars for one year
complex liqueur with distinctive cherry and almond notes that bears no resemblance to the artificially sweet "cherry" flavors found in commercial products
this 12 year old whiskey (bottled at 100 proof) takes that classic profile and adds quite a bit of depth and maturity
Flavored with a variety of roots
redolent with butter and baking spices
Il Mallo Nocino Liqueur Blood Orange & Chili Pepper Mixer the Cognac is placed inThe best place for nocino is Modena, and the best Nocino there is made by Il Mallo. (Mallo means husk.) Their nocino is made by harvesting plump green walnuts, traditionally in June around the feast day of St. John the Baptist, slicing them thinly, then macerating them for about a year in almost pure alcohol. The walnuts are then drained, pressed off, and blended with a separate infusion of clove, coriander, true cinnamon, and sugar. After another 9
