Pale, straw yellow in colour. Decidedly tangy, yeasty and salty nose. Lighter, crisper and more crackly than its older sibling - Fino. The palate lures you in with soft apple and citrus flavours, then attacks with a savoury nutty tang, and finishes with a salty reminder of the fresh spray of the sea.
The palate is smooth, with a very nice step of licorice, cinnamon and ginger until reaching the end all its aromatic expressiveness characterized by the bitterness that is given by the wormwood or artemisia.
It should be served cold, accompanied by a slice of lemon and an olive.
Twenty plants and herbs are blended together in the creation of this elegant white vermut (that`s Spanish for vermouth - not a typo, honest!).
Pale yellow in colour, the nose shows soft ?ower aromas (chamomile or mint) over a bit of vanilla sweetness. The palate is smooth, with a very nice touch of licorice, cinnamon and ginger until reaching the end all its aromatic expressiveness characterized by the high bitterness that is given by the wormwood or artemisia. Very dry and persistent end.
Our vermouth, hand-made by Martínez Lacuesta since 1937, is held to be one of the finest aperitifs.
The “botanicals” (in Italian called “Conzia”), or herbal extracts (herbs and aromatic plants cold-macerated in white wine) are first aged in American oak barrels and then added to the white base wine along with sugar, citric acid, caramel and neutral spirit.
On the nose it is highly aromatic, evoking the macerated herbs used: vanilla, chamomile, gentian and others. In the mouth it is a perfect balance between bitterness, sweetness and acidity with a long finish.
Based on a secret 1813 recipe, Noilly Prat Original Dry is beautifully crafted in the South of France using the finest white wines. Some of these wines are selectively aged outdoors in oak casks exposed to the natural elements. An aromatic blend of herbs and spices (including Roman Chamomile and Gentian from France, Nutmeg from Indonesia and Bitter Orange from Tunisia) gently infuses the wines to create a unique bouquet and taste.
The rich amber hue of PIMM`S No. 1 comes from infusing lots of lovely gin with herbal botanicals, caramelised orange and delicate spices. We could go on about the layers of flavours and that, but it’s probably better if you start drinking it while internetting.
Gloriously expressive nose, full of honeysuckle, dried peel, beeswax, fresher lime citrus notes and tightly integrated spice. All of these and more envelop your mouth in a comforting and delicous embrace, full of honeyed fruit, roasted nuts, candied orange peel, all of which fade only reluctantly during what is a magnificent finish.
Bitter, aromatic and intensely coloured vermouth, recalling traditional vermouth with its dark-roasted undertones and unique flavour. Ideal as an aperitif, it is best served cold and accompanied by a slice of orange and an olive.
In 1939, our grandfather Panagiotis Hahalis aromatised vermouth with herbs from Chios island and transferred the distillery and his recipe from Chios to Patras, famous for its muscat grape varieties.
Today, from the cooperation between the TENTOURA CASTRO – G.P. HAHALIS distillery and the specialist bartender Argiris Oikonomakos, VERMOOD emerges, in which the old recipe is perfected and acquires a modern mood. The sweetness is natural, coming from a fine semi-sweet white wine (Muscat) aromatised with artemisia, bergamot and a variety of Greek herbs.
An innovative product made from 100% natural extracts. It contains Greek honey that boosts its special flavour, and is free from added colouring or sugar.
Enjoy it slightly chilled (12-13ºC) as an aperitif, straight, on the rocks or in the most unique cocktails.