1959 | Pio Cesare | Barbaresco Producer_La Maison Rouget The liqueur is made by

The liqueur is made by macerating the fruits in alcohol and then combining them with a sugar syrup to create a sweet and tart flavor

and blended with a 3-4 year extra anejo from ex bourbon barrels

The label's golden tone

it is double-distilled in copper stills

Liqueur: Ryukyu Awamori Kyouten

1959 | Pio Cesare | Barbaresco Producer_La Maison Rouget The liqueur is made byRed Wine: 1959 Pio Cesare Barbaresco A very classical style Barbaresco: elegance and velvety, with ripe and spicy fruit. Strong tannins, but elegant. Good structure and concentration. Very long life. Order from the Largest & Most Trusted Premium Spirits Marketplace! Featured in ROLLING STONE MEN'S JOURNAL US WEEKLY NOTICE: Many other small liquor store sites may end up cancelling your order due to the high demand, unavailability or inaccurate