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fresh seafood
slightly herbal finish
while native macadamia nuts and lemon myrtle make the gin distinctly modern Australian
the juice was barrel fermented with indigenous yeasts
The wild fermentation along with extended lees maturation have added complexity and texture to the dark fruits and the finish is dry with a nice touch of dark chocolate and spice
Courvoisier VSOP 'Christmas with Courvoisier' Giftset with Royal Philharmonic Orchestra Recorded in London 1970's Bottling (350ml) Nero d'Avola fresh seafood
