Jennifer Delva

9.3

Aroma has nothing to do with when it hits the palate. Not very sweet. Perfect with cheese I would say. Even blue cheese — 6 years ago

Hector Escaton

9.5

With Bulleit rye, Angostura bitters, and a Luxardo cherry, my favorite cocktail. — 7 years ago

Angel Martinez

Brand ambassador GHMumm Spain, Wine reviewer www.theluxury.es"

9.7

Cest fini — 8 years ago

Eri

8.9

Hint of a camomile flavor and aged Chardonnay. Digestivoooo. — 8 years ago

Emily & Alessio Valle

9.4

This app and its own "experts" don't know the difference between acquavite and brandy. Nice. — 8 years ago

Jerry Raphael

9.4

Very enjoyable and smooth grappa, a lot going on. Got it at the distillery in Italy. — 8 years ago

with Barbara and Matt

Jiga Hitorn

9.3

Plum greatness — 9 years ago

Mark Lindzy

9.1

Very cool varietal that I've never tried. Saline and fresh, needs seafood, STAT! — 10 years ago

Guttorm Kittelsen

9.8

This digestive is marvelous. I was served this digestive after an ecellene metal at "Le Basilic" — 10 years ago

Chris Baggetta

Sommelier/Wine Director Quince Restaurant

9.3

Lovely amaro - especially paired with ricotta cake and crema. — 11 years ago

Bruce Moffat

8.9

Pleasant herbaceous nose, medium- to full-bodied. Nice structure with a hint of tart cherry and supple leather in the finish. Pleasing presentation of the Barbera. — 6 years ago

Tara Rowland

9.4

Walnuts macerated for 40 days, stunner..modern & fresh — 7 years ago

Ted

9.4

@Todd Abrams I was feeling frisky so I opened this guy up. I guess I was expecting something like a lemonhead candy. Surprise. There is lemon there more like a lemon edge followed by something nutty. Maybe almonds. That's what I usually get with all of these palate cleansers. Very enjoyable. Thanks dude!! — 7 years ago

Sam Decker

9.4

You can taste the care that went into cazottes' brandies. Such brilliance, purity and open heartedness rush at you all at once. — 8 years ago

Anthony Pro

9.1

Dry apricot. Good grappa to have before working the Valentine's Day rush. — 8 years ago

Hajime Kawasaki

9.0

まろやかでエレガント！ — 9 years ago

Morgan Izquierdo

9.0

Un vin du Tarn qui se prend pour un Bourgogne. — 9 years ago

Mike Merriman

9.9

Aged in Banyuls casks, this French whiskey is my 2nd favorite in the world. Took me 10 years of looking to finally get it. — 9 years ago

Scott Reiner

9.5

Absolutely delicious! — 10 years ago

Marta Casas

9.7

Cena en casa de Berta y Victor. A todo el mundo le ha gustado mucho!!!
— 11 years ago

Amy Cleary

Wine blogger WineBookGirl

9.5

Today's Tour de France wine is fascinating. Wild cherry sweet wine. — 11 years ago

Jennifer Delva

9.1

Flower bomb! — 6 years ago

Bob Hagemann

9.0

Relaxed me more than any other wine I’ve had — 7 years ago

Joan Alberni

9.1

Aromes clars de pega de sabater del syrah , cos mig amb gust de mores i final de xacolata i tocs de la fusta. Cupatge complexe del rebesnebot d'en Maillol. — 7 years ago

GrapeXplorer

9.1

Beautiful balance of red fruit with the hint of vanilla and spice and faint toast. #italy #Romagna #sangiovese — 8 years ago

Joan Alberni

9.5

Grappa piamontesa de color ambre preciós, molt personal per selecció de varietats i collites , suau i aromàtica , molt elegant i agradable a la boca ,gustos d'herba fresca i fruits secs presidits per la presència reculada i afinada de la fusta i la vinaccia. Excepcional ! Enoteca Cotti. — 8 years ago

Vanessa Pritchard

9.0

Over ice with a twist. Musty and earthy, distant sweetness, bitter finishing with the gentian. — 9 years ago

Beki Mann

10

Amazing, period. Fresh green tomatoes, dill, and coriander with white grape and lemon rind. — 9 years ago

Laissez Fare

9.0

Els Jelipins 2009 (a very kind gift from, and shared with, @J_A_A). Made by Gloria and Berta Garriga in the hills Penedès. Based around the Sumoll grape, with a slightly different blend each year (depending on which rows of vineyards they decide to take fruit from). The fruit is hand-picked over a number of sessions — always early in the morning and in small cases. It ferments with the natural yeasts, without temperature control, fining, or filtration and only a touch of sulfur added right before bottling. Open-top barrel fermentation and some wax-lined oval amphorae are used, along with lengthy aging in big barrels. Each bottle is painted by hand – the design is different each year, but always includes the symbolic heart.
This has to be one of the most distinctive, intriguing and confounding red wines I've ever tasted. The first thing you notice is the cloudy ruby color. A mysterious scent leads to strong flavors of green herbs (almost medicinal) on the palate: is it tarragon or dill, or both? Elderflower perhaps? Maybe fresh olive too. Underlying this is an ever-changing red fruit core (cranberry, tart cherry), with the odd streak of wet rocks and a zippy freshness. Totally raw and wild. Impossible to pin down and paradoxical.
Ultimately, this wine was indomitable. We paired it with a full-flavored Iranian stew (ghormeh-sabzi), then with vegetarian Indian curry. The wine went remarkably well with both, though I wouldn't say it 'paired' well. You could always taste the distinct flavors of the wine, and it didn't interfere with the food, but they didn't really enhance each other either. Essentially, even robust food flavors could not tame this cloudy, 'little-looking' red wine.
After all of this, I will not say that I am gagging to try this wine again, as I'm not really sure I love the flavor profile overall … but it did grow on me over the four days we had it open. And the wine was possibly even better on Day 4 than it was on Day 1. I would definitely be happy to try it again, though, as there is no doubt it would challenge palates, ideologies and spark conversation. This is a 'real' wine, with no pretense and oodles of individuality. — 9 years ago

Alessandro Rossi

9.1

Mi piace ! La strada del successo è meno lunga di quello che pensavo ! Bravi ! — 11 years ago