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The classico. It took about 6 hours of overnight slow ox to flesh out but when it did became very enjoyable. Rose petal, light red fruits, mint/spice. The learning curve on when to drink these is a constant exercise. — 25 days ago
Slammin’ after it was recorked and fridged for 1 hour. Quince, bruised apple, limestone acid/body/impact was like champagne without the bubbles. — 2 months ago
Jae Cho
Juicy style but not particularly delicious, and sacrifices traditional well-worn appeal. — 7 days ago