dark chocolate desserts complement the mocha and chocolate finish

What distinguishes this gin at the production level is its base spirit: rather than starting with a neutral grain spirit as most gins do

Aged Comté or Gruyère cheese highlights the oak-driven spice notes

The wine undergoes cold maceration at 46–50°F for three days before fermenting at 82–86°F for eight to ten days with regular pump-overs

Yes—neat service

Planteray Original Dark Rum 750ML nordic-states-vodka dark chocolate desserts complement thePlanteray Original Dark Rum 750ML is a double aged blend of Jamaican and Barbadian rums bottled at 40% ABV (80 proof) in a 750ml format. What distinguishes this expression is its finishing step in French oak Ferrand Cognac casks at Chteau de Bonbonnet in the Ars region of France a technique developed by celebrated Cellar Master Alexandre Gabriel, who received the Golden Barrel Award and was named Distiller of the Year by the American Institute in