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Caramel, vanilla, rye bread, cinnamon, toasted oak, brown sugar … caramel and vanilla... cinnamon and rye bread spices... brown and malt sugars... toasted oak.

Fresh bread, toffee, butterscotch, buttery caramel, honey, savory finish

Vanilla, rum raisin, dried apricot, roasted caramel, allspice, warm oak

Rich notes of caramel, vanilla, and ripe stone fruit, with a hint of smoke and a warm, toasted oak finish

Burnt caramel, overripe banana, dried apricot, cinnamon, dark raisin, woody finish

Soft and smooth with notes of dried fruit, caramel, toasted almond, cinnamon, and a hint of tobacco.

Deep butterscotch and vanilla, with notes of caramel, dried fruit, and a smooth, sweet finish.

Intense ruby-red. Aromas of cherry, pomegranate, violets, vanilla, and balsamic notes. The palate is dense yet fresh, with supple, savory tannins and a long finish.

Full bodied dry red wine - Ripe red fruit, lavender, dried rose, iron ore, sweet spices

Agave, smoky oak, vanilla, dill, and black pepper

Vanilla, caramel, oak, herbaceous notes, honey, roasted nuts, spice

Red berries, dried spice, caramel, and sweet oak on the nose. Palate of red fruit, rye spice, honey, and toffee. Soft, long finish.

Hibiscus, peach, crunchy fruit, silky texture, saline minerality

Natural bitter liquor - Features Lake Garda lemons, sweet vanilla, bitter thistle, gentian, and Timut pepper.

Complex Red Wine - Deep and concentrated fruit, savory spice, fine tannins, long lively finish

Rich caramel, chocolate, warm oak, vanilla, roasted agave