Search results for: 'paraje de comes'

It is gentle with a warm and delicate flavor brought by the sea water and the caper distillate. Juniper, distilled in a traditional still, comes from the Balkan forests of Albania where it grows particularly resinous, giving MENEGIKS GIN accentuated balsamic notes.

Nozawa Onsen “Iwai” Gin comes from the historic mountain village of Nozawa Onsen in Nagano Prefecture, a region known for its pristine alpine water and deep fermentation heritage. Crafted by a small distillery rooted in the local sake brewing tradition, the gin highlights Japanese botanicals that reflect the surrounding forests and mountains. The name “Iwai,” meaning celebration, reflects the spirit’s role as a bridge between traditional Japanese craftsmanship and modern gin culture.

Tasting Note:
Bright and aromatic with lifted citrus, fresh juniper, and delicate herbal notes that evoke mountain greenery. The palate is clean and precise with hints of yuzu peel, gentle spice, and subtle floral tones supported by a soft, silky texture. The finish is crisp and refreshing with lingering citrus and herbal complexity.

From the distillery: Coming in at 35 PPM, the whisky has a sweeter style of smoke character owing to the mainland peat from St. Fergus used to kiln the barley. After a lengthy 160-hour fermentation, the whisky has a complex character which stands up well to ageing in virgin oak casks.

Nose: Smoldering oak embers, burnt liquorice and honey, with ginger, butterscotch and orange peel.

Taste: Cocoa, crème brûlée and toasted almonds, with cinnamon, aniseed and campfire smoke.

Slightly peated French triple malt whisky. Powerful and expressive, the nose reveals the slightly smoky malt blends as baked apples begin to dance across. The nose evolves with subtle spicy hints of cinnamon and nut-meg, mingling with the beguiling class coming from a long ageing, with touches of orange peel and roast pineapple. The taste evokes the texture and richness of walnut oil. It is full and robust thanks to its gently salty freshness. Primary aging includes three to five years in French oak casks, with a secondary post-blend ageing in old Calvados casks.