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vatted and bottled at Springbank Distillery
Carbonic macerated and hand harvested 100% Trousseau spends 3 weeks macerating before going to press and being aged in 160 gallon demi-muid before bottling
The wine was then finished in French Oak for 20 months
Pair with beef
and full of rich spicy heat
Amass Vodka rhode island vatted and bottled at Springbank
US$ 1000.00
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