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the Norwegian potato base also helps with mouthfeel
though almost certainly owing to the specialty malt chosen for this particular mash
rhubarb and gentian come through on the palate
20%: Guyana
Gonzalez Byass La Copa Extra Seco Vermouth Size:750 ml the Norwegian potato base alsoLa Copa Extra Seco is a white, extra dry vermouth produced from a selection of very dry fino sherries aged for an average of three years following the traditional solera system in American oak casks. The principal botanicals used are wormwood, savory, clove, and cinnamon. Red fruits, such as raspberry, have also been added to achieve a long and persistent balsamic aftertaste. Based on Gonzalez Byass' world famous Tio Pepe and the historic
