Made by the masters of vermouth, this is a very rare example of a speciality of the Barolo region. It consists of three year old barrel-aged Barolo with extracts of quinine, cassia, and a whole host of other botanicals, plus neutral alcohol and sugar. The result is an intense experience to be sipped very slowly after dinner rather than mixed into a Manhattan. Though you could if you were feeling flush.
Lots of tannin, with a proper perfumed Barolo flavour, bitter and aromatic with a lingering tobacco finish.
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