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Description
Distillery: Naguelann
Creation of the recipe: Thomas & Charlotte Jourdan & Lenaik Lemaitre Region: Côte d'Armor, Brittany
Type of distillation:
Double distillation in an iron still
Maceration: Juniper berries, coriander, seaweed
Maceration time: 24h
Type of seaweed: Spaghetti, kelp, kombu
Distillation: Maceration & yuzu and orange peels
Barrel for 7 to 8 months.
Maceration of an Erquy plant - Dilution: Sassay spring water (Plancoët)
Alcohol percentage: 30%
Bottle: 50cl
The Rose is distinguished by a floral & lemony note.