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cheesecake
Domaine Leroy’s meticulous stewardship of the Les Santenots du Milieu vineyard—defined by rigorous biodynamic farming and infinitesimal yields—is the singular driver behind the density and structural integrity of this 2005 release
” which is a concept we can get behind
provided the conditions necessary for full phenolic development while maintaining inherent structural tension
Roch Sassi farms these five hectares using organic and biodynamic principles
Mal Bien, Mezcal Azulin, Victor and Emanuel Ramos Vintage_2016 cheesecakeMade from the nearly extinct Azulin variety of agave, this incredibly rare bottling is made by father and son team Victor and Emanuel Ramos. They use a refrescadera still to make this (a sort of bath reflux system if you're interested. Not as efficient and purifying as a reflux or column still, but still allowing for a leaner distillate in fewer passes.) and there are only 264 bottles in existence (well, surely not anymore but at the get go). A
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