Giffard Creme de Rose, France Vallisassoli In this case the ester

In this case the ester content is of 334

Yields avg 40 hl/ha

aging on the lees

The vermut ages in 100% French oak barrels

Making of: hand-picked

Giffard Creme de Rose, France Vallisassoli In this case the esterRose liqueur produced by Giffard in Angers, France Damask rose buds are macerated for several days in a base spirit distilled from sugar beets 16% ABV When cocktailing, use a teaspoon or quarter ounce of this unadulterated expression of rose for just a hint of floral dimension or half to three quarters of an ounce as a bold but balanced complement to red bitters, chocolate liqueurs, amaretto, or aged spirits. The sugar is expertly calibrated to add