Our Brewer Is Unable to Curb His Passion for Hops. It Goes Without Saying That the First Version of the Centobocche Is a Version of the Original with a Massive Dry Hop of Oceanian Hops. Like the Centobocche, This Peaceful Saison Will Amaze You with Its Drinkability, but the Drink Will Be Dominated by Tropical Notes and Will Close with a More Pronounced Bitterness, so That Your Desire for Hops Can Be Satisfied.
To Be Drunk with Savory Meats, Medium-aged Cheeses, Murici in Salad and, after Responsible Consumption, It Amazes with Sea Urchins.
Upon its release, this whiskey won double gold at The World Spirits Competition in San Francisco. It really is an Irish whiskey that will make you think twice about Irish whiskey. A lovely, light and drinkable whiskey, it’s also complex with a depth of flavour beyond its years.
Aged twice in barrels from far sides of the world, the flavours are a game of two halves.
American oak Bourbon barrels bring sweet honey and smooth vanilla notes, laying down the foundations of the flavours. The Spanish oak Oloroso barrels layer on dried fruit, and nutty flavours.
To find the best Oloroso casks, we go off the beaten track to the small Andalusian town of Montilla, home of the famous PX grape. Here we can talk one on one with producers, chose the bodega, the liquid, the time seasoning, and eventually the casks. This gives us more influence on the flavours in our Double Barrel whiskey.
From Wallonia to Our Land, We Wanted to Brew a Very Classic Saison, Which We Will Use as the Basis for a Series of Ever New Beers. Centobocche for the Different Variations That Will Characterize It, Because (We Hope) They Are Beers That Will Make Everyone Happy. The Pleasant Slightly Spicy Scent Reconfirms Itself on the Palate, Where Your Tongue Will Be Delighted by a Pleasant Effervescence, a Dry Finish and a Chemesthetic Sensation of Pepper That Will Make You Thank You for Wanting to Drink It. The Rusticity of This Beer Is Increased by the Use of Majorcan Wheat, a Traditional Sicilian Wheat.
Combine It with Raw Seafood, Fries, Your Favorite Street Food but above All Use It as an Ace up the Sleeve Against Parched Heat. The Combination with the Sea Water That Remains on the Lips after a Dip in the Blue Is Amazing.
To make this extraordinary gin, we forage wild plants in the mountains around the distillery. What we pick goes fresh into the still within hours of foraging.
All the plants are sustainably picked by our full time forager, every day we distil. We take a lot of care that we don’t adversely affect the areas we find them in. That means sometimes using scissors rather than picking to make sure roots aren’t pulled, or maybe skipping a few before picking the next one, or finding different patches of the same plant, to make sure an area isn’t over-foraged.
Our aim is to leave no trace that we were ever there. It’s harder work but worth it to keep the mountains beautiful and wild.
Then these wild botanicals are painstakingly slow-distilled to tease out delicate flavours, in very small batches of less than 250 liters. Some go in the pot, and some are hung in a basket to let vapours extract their essential oils. The cut-points are decided batch by batch, by smell and taste (never timed or automated) as if each batch is the first.
This brings the flavour our Wild Gin to a whole other level. The knowledge, experience and man-hours in each bottle are what make this liquid so special.
Bella Lola is the most beautiful. Intelligent, seductive, elegant, fun and with a fascinating personality.
Lover of healthy cooking and healthy lifestyle habits. She loves to enjoy family and friends and, wherever she goes, she stands out among all the others.
Made with malts and wheat from the Bavarian and Bohemian region, citrus hops from the United States and Germany, and with incredibly pure water from the Font del Regàs of the Parc Natural del Montseny.
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