Distillerie et Domaines de Provence 'Rinquinquin a la Peche' (Peach) Aperitif 15% 750ml$48.99
An unusual blend of Vallée de la Durance peaches, peachtree leaves gathered in autumn, cane sugar and Lubéron white wine, RinQuinQuin is the Provençal aperitif par excellence! If you love flavoured aperitifs and are looking for a taste of Provençal sunshine, then you'll love RinQuinQuin. RinQuinQuin can also be drunk with foie gras and is a pleasantly fruity partner to your desserts. It goes particularly well with fresh fruit salad. Add tonic (1 part RinQuinQuin to 5 parts tonic) for a long refreshing summer afternoon drink. How do you drink it? The RinQuinQuin aperitif is drunk neat, cold, possibly with ice cubes. Tasting Notes: Colour: The colour of Rinquinquin is yellow with golden highlights. Its appearance is clear and brilliant. Nose: Its nose is intense on the peach flesh with a lemony, citrus note. Its freshness, from peach leaves, is given by a vegetal note. Palate: On the tongue, its peach aromas give it a very powerful sweet, fruity flavour. The taste is intense, pleasant, and rich on the peach and English candy. Rinquinquin is a light, fresh aperitif, with a round taste. Storage: Ideally away from light in a dry place with a stable temperature, between 10 and 20°C. After opening: it can be kept cold for several months. The product may show some signs of ageing or oxidation, which does not necessarily change the quality of this aperitif. For more Aperitifs, CLICK HERE
Distillerie et Domaines de Provence 'Gentiane de Lure' (Gentian) Aperitif 16% 750ml$53.00
Gentiane de Lure is one of the two oldest Distilleries et Domaines de Provence recipes. It's an aperitif made from Lubéron white wine, sweet fortified wine, alcohol, sugar, infusion and extracts of gentian roots, infusion of sweet and bitter oranges and a quinquina infusion.It has a gentle bitterness and the true root flavours and aromas of Provence. One of the oldest Distilleries et Domaine de Provence aperitifs, Gentiane de Lure is made for connoisseurs of gentian and lovers of all things bitter. Tasting Notes: Colour: The colour of Gentiane de Lure is accentuated, yellow with aged gold reflections. Nose: The vegetal nose of gentian roots is complicated by a citrus note as well as forest undergrowth and spice, which can be reminiscent of curry. Palate: In the mouth, the attack is fresh on the citrus, the end is more bitter on the gentian. The mouth intensity is powerful with a bitter and tonic taste. The product's taste lingers for a while.
Distillerie et Domaines de Provence 'Orange Colombo' (Orange) Aperitif 15% 750ml$53.00
An infusion of sweet and bitter oranges, lubéron rosé wine, quinquina infusion, curaçao spirit, natural orange flavouring, cane sugar and alcohol. It’s a clever infusion of all these ingredients which gives Orange Colombo its unique flavour. Tasting Notes: Colour: The colour of Orange Colombo depends greatly on that of the rosé wine from which it is made. Its appearance may go from an orange-pink to a light raspberry tint. Nose: On the nose, the first notes are more on the orange rind, with a fruitier note of mandarin. The spicy aromas of mulled wine are also found. Palate: The tastes on the palate are shared between the fruity orange flavour and a more vegetal zest note. The balance between the sugar content and acidity make Orange Colombo a very refreshing aperitif. Its taste lingering on the orange zest is strengthened by the bitterness in the final note. The perfect aperitif for those who love drinks with bitter or spicy flavours. Orange Colombo also goes very well with all dark chocolate cakes.
Distilleries et Domaines de Provence Noix de la Saint Jean (Walnut) Aperitif 15% 750ml$53.00
Noix de la St Jean, quite simply a flavour explosion. Noix de St Jean owes its name to the very ingredient that makes it unique: the best Dauphine green walnuts gathered at optimum maturity. On St-Jean (St Jean's Day). The infusion of green nuts is obtained by maceration of fresh nuts (with stain) collected according to the tradition on St. John's day. The nuts are crushed in an old arm crusher then placed to macerate in a mixture of wine and alcohol for 6 to 12 days in order to extract all of the aromatic parts of the fruit. A maceration of the stain of dry nuts also is made. A maceration of spices (cinnamon, cloves, peppers, nutmeg) is made fifteen days before the final product is created. When these macerations end, we draw out the infusions: green nut infusion, nut stain infusion and infusion of aromatics to add them to our aperitif. The fruit or spices, still penetrated with alcohol and flavours, are distilled in our still in order to remove the spirit. Suggestions: The Noix de la St. Jean aperitif is drunk neat, cold without ice. Noix de la St. Jean goes very well with melon and fermented cheeses such as Roquefort, Blues, Stilton, and Fourme d'Ambert. Noix de la St. Jean also goes extremely well with all desserts based on nuts. Tasting Notes: Colour: The colour of Noix de la St. Jean when it is made is somewhat dark red like the wine from which it is made. Over time, the appearance becomes an almost brown, terra cotta colour. Nose: On the nose, the dominant aroma is walnuts completed by a more spicy note of spice bread and dried fruit. Palate: On the palate, the aromas of this aperitif are marked by the walnut and nut stain subtly flattered by a spicy note of cinnamon, nutmeg and cloves. Noix de la Saint-Jean is well balanced between acidity and sugars with a good volume on the palate. The astringency of this nut gives this aperitif a good lingering flavour. Its tannins are fine and not very dry at the finish.