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Fermented and aged in clay amphora
After fermentation in concrete and stainless steel the wine is transferred into old french oak barrels
which keeps it relatively warmer in winter and cooler in summer than neighboring Tokyo
if folks like it less sweet
and the gin is solely composed of the heart of the run
Sorel Hibiscus Liqueur Savoie Fermented and aged in clayFlavored with cloves, cassia, ginger, nutmeg and hibiscus. Base spirit is produced in New York state. Nice backbone. Cinnamon. Well balanced. 15% abv. Holy smokes, like an adult Jamaican Sorrel drink!
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