BODV. 100% Xarel.lo + Palos Cortados y Amontillados. 21,65 -30% = 15,16. 04.06.20
14.07.20 — 4 months ago
That’s nice. Very nice. Caramel, butterscotch and the sea. Oh the sea. — 2 months ago
Saline butterscotch, caramel, toffee nose, huge palate with alcoholic hint at rear.
Oooh Mama, more please. — 2 months ago
Dark amber. Hazelnuts, maple syrup.
Toasted, spicy notes. — 2 months ago
Unfortified flor-aged 100% Palomino by Dirk Niepoort & Equipo Navazos, sourced from the historic Macharnudo vineyard in Jerez. Fermented in old, 600-liter oak casks with indigenous yeasts and aged for 12 months under flor. Oxidative nose with hints hay and pineapple. Light, mineral, precise and bone dry on the mouth, with nice saltiness and a long, somewhat bitter finish. — 2 months ago
Not a Rose’ Retailer notes, Blend of 35-50 year old cognac One of the best Cognacs ever to hit K&L, the Navarre Veille Reserve is the pride and joy of importer and K&L friend Nicolas Palazzi, the man behind the K&L Faultline Cognac and Guillon Painturaud expressions. Nicolas has told me time and time again that of all the brandies in his stellar lineup of grower-producer spirits, the Navarre fills him with the most pride. That's probably because it tastes so damn good. Jacky Navarre is one of the last purists among the artisan cognac distillers. The fourth generation of cognac makers in his family, located in Gondeville since 1811, he takes care of his small Grande Champagne estate with a very basic rule, "Let nature do most of the work." With the exception of an ultra-rare, impossible-to-get aged release, Navarre only makes one Cognac expression - the Vieille Reserve. It's made with 100% Ugni Blanc, and Jacky distills the brandy on the lees. The brandy sees no sugar, caramel or boise, and no water is added at the end. The natural 45% cask strength is achieved through evaporation! There are few other Cognac producers who take such care with their product and the attention to detail shows through in the flavor. The flavors of the grape are not overpowered by caramel or nougat, but are allowed to shine alongside supple vanilla. The finish is incredibly rich and wonderful, loaded with barrel spice and toasted nuts, but delicate and almost haunting in its litheness. Amazing in every way.
— 3 months ago
Very orange/brown. Big butterscotch, banana nose with an intensely saline palate. Yumm. Equipo has been wonderful, up and down the line.
— 2 months ago
Troba alternativa Montgat. Pepelu.
07.07.20 — 4 months ago
Olive brine, Calvados, pepper, almonds. There's a spicy heat to the finish that you just don't get with a normal fino. Much more exciting. — 3 months ago