Candied orange aromas mingle with a faint peppery backdrop on the nose of this clear vodka. The finish is crisp and clean and the orange flavors linger in the mouth for a long time. |

IN CRAFTING GREY GOOSE LE CITRON, FRANCOIS THIBAULT BEGAN, WITH THE FINEST LEMONS INCLUDING THOSE GROWN IN THE WORLD-RENOWNED MENTON REGION OF FRANCE. THE LEMONS ARE CONCENTRATED INTO A COMPLEX CITRUS OIL EXTRACT TO PRESERVE THE BRIGHT FLAVOURS WHILE LEAV |

GREY GOOSE La Poire Gingerbread Martini Cocktail1 Parts GREY GOOSE La Poire Flavored Vodka Part Disaronno Amaretto Part Maple Syrup of a Fresh Apple Muddled Part Lemon JuiceGenerous pin |

Since 1865, this delicious aperitif wine has stood apart for its exceptional complexity, delightful flavors and stimulating palate. Serious to its role as aperitif, it was known as “ouvre l’appetit” – the key to the appetite. Found popular with sportsmen, Bonal became an early sponsor of the Tour de France. It is made by an infusion of gentian, cinchona (quinine) and renown herbs of the Grand Chartreuse mountains in a Mistelle base. Traditionally enjoyed neat or with a twist; also may enhance classic drinks in place of sweet red vermouth. 1890s and 1930s labels available. |

Wine Spectator 91 points – Hints of smoke and spice underscore flavors of poached pear and white raspberry in this delicate, aperitif-style Champagne, with a lacy mousse. Crisp and lightly citrusy. Drink now through 2021. 50,000 cases made. -AN.November/2017Wine Advocate 90 points – Aromas of green apple, golden orchard fruit, fresh pastry, marzipan and warm bread introduce the latest rendition of Taittinger’s NV Brut La Francaise, a cuvee that contains some 30% reserve wines and sees three years sur lattes. On the palate, the wine is medium to full-bodied, fleshy but incisive, with a generous core of fruit, tangy acids and a delicately chalky finish. Disgorgement dates aren’t indicated on the label, but it’s generally a very consistent bottling..August/2019James Suckling 90 points – This has a bright array of peach and citrus fruits in addition to gentle toast. It’s fresh and bright, but with a chalky edge. The palate’s pitched into a bold statement of stone fruits, berries and citrus. The acid and dosage are all balanced in favor of flavor. Drink now..October/2016 | Taittinger Brut Reserve is a blend of Chardonnay wines (40%) and Pinot wines (60%) from 40 different vineyards and matured to perfection. Such a high proportion of Chardonnay is seldom found among the great champagnes. | An elegantly fresh and delicate Champagne blended from a high proportion of Chardonnay grapes to yield a refined flavor palette of pear and stone fruits offset by warm, yeasty notes and hints of breadcrust.

Wine Spectator 91 points – Hints of smoke and spice underscore flavors of poached pear and white raspberry in this delicate, aperitif-style Champagne, with a lacy mousse. Crisp and lightly citrusy. Drink now through 2021. 50,000 cases made. -AN.November/2017Wine Advocate 90 points – Aromas of green apple, golden orchard fruit, fresh pastry, marzipan and warm bread introduce the latest rendition of Taittinger’s NV Brut La Francaise, a cuvee that contains some 30% reserve wines and sees three years sur lattes. On the palate, the wine is medium to full-bodied, fleshy but incisive, with a generous core of fruit, tangy acids and a delicately chalky finish. Disgorgement dates aren’t indicated on the label, but it’s generally a very consistent bottling..August/2019James Suckling 90 points – This has a bright array of peach and citrus fruits in addition to gentle toast. It’s fresh and bright, but with a chalky edge. The palate’s pitched into a bold statement of stone fruits, berries and citrus. The acid and dosage are all balanced in favor of flavor. Drink now..October/2016 | Taittinger Brut Reserve is a blend of Chardonnay wines (40%) and Pinot wines (60%) from 40 different vineyards and matured to perfection. Such a high proportion of Chardonnay is seldom found among the great champagnes. | An elegantly fresh and delicate Champagne blended from a high proportion of Chardonnay grapes to yield a refined flavor palette of pear and stone fruits offset by warm, yeasty notes and hints of breadcrust.

| Big, fresh, vibrant red raspberry and cherry flavors followed by impressions of spice and earth mark this generous, robust Pinot Noir, which finishes on a full, ripe note underscored by firm tannins.

Wine Enthusiast 90 points – The aroma is a sweet/sour, tangerine/Mandarin orange perfume that never stops enchanting. At the palate entry the orange zest’s acidity mingles gracefully with the Cognac’s alcohol, making for | ColourBright topaz with gold and amber tintsAromaComplex nose of orange flowers combined with scents of candied zests and toffee.FlavourBitter orange flavours are enhanced by the cognac with nuances of orange marmalade and hazelnuts. The finish is lo

| Vermouth is a fortified, aromatized wine; the ingredients are wine, herbs and plants, grape spirit and sugar. The practice of aromatizing wine dates back to the Ancient Greeks. This was formerly done to mask poor wine, or as later to add extra complexity to something already good. It also proved to be an effective form of early, homeopathic medicine. Right up until the 20th century, doctors regularly prescribed Vermouths and aromatized liqueurs for all manner of illness, and many people continue to take a glass per day for medicinal reasons. The process chez Dolin begins with purchase of base wine, always white, light in alcohol (10% by volume), and as neutral as possible, both on the nose and palate. To this is added a selection of herbs and plants, which are left to macerate several months. The exact recipes are a closely guarded secret, but there are up to 54 different plants used, most notably wormwood, but also hyssop, camomile, genepi, chincona bark and rose petals. The aromatized wine is then lightly sugared, to less than 30 g/l for the Dry and 130 g/l for the Blanc and Rouge. The color of the Rouge does not come from red base wine, which is unsuitable for elegant Vermouth, and instead comes from the particular plants used, and from sweetening with dark, caramelized sugar. Finally, the Vermouths are fortified – up to 16 for the sweeter styles, and 17.5 for the Dry. Chamberyzette is made with the addition of a juice of wild strawberries from the Alps and fortified to 16 alcohol. |