Distiller Notes
Bright gold with a pale rim. Opens with creamy and sweet notes of carrot cake, dulce de leche, and chestnut honey. The pear brandy's influence inflects the cor aroma, with poached pear leading blackberry and dried lime peel. Shimmering at the edges are countless herbs and dusty spices. Notes familiar to Sicilian amari, such as fennel seed, aniseed, nutmeg, and cacao are there. As Sicily was once part of the Duchy of Savoy licorice, wormwood and chamomile are encountered here, in Avoy's tradition of genepy and absinthe. Lush sweetness is kept in check by some sandy tannin and high strength. Her, the rum takes center stage, with blackstrap molasses, sambuca, and olive brine arriving first. The rich dark character builds with date and chipotle leading into pipe tobacco and walnut. The amaro is never far behind, exhibiting licorice, root, gentian, green cardamom and kola nut. Green almond enriches an otherwise dry finish of black tea and slate.
Proof: 112.1
Although Bourbon may be produced anywhere in the United States, it is most commonly associated with Bourbon County, Kentucky, where it has been produced since the late 18th century. Made from a mash bill containing at least 51% corn, the Bourbon Whiskey distillate must be aged in new, charred white oak barrels. Bourbon Whiskeys are bottled at eighty proof (40% abv) or higher and cannot contain any added color or flavor. A versatile spirit that can be sipped neat, with water or on the rocks, it also performs nicely added to cocktails like the Old Fashioned.