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oxalic acid in rhubarb reacts with the calcium in the apple over a longer period of time during large temperature fluctuations
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Nikka operates three distilleries that produce whiskies in different styles
We were able to find a producer in the Poschiavo Valley certified for organic farming who shares our passion for healthy enjoyment
Bio-Grüntee mit Jasminduft
Grappa Barrique Classic - Südtirol Flûtes oxalic acid in rhubarb reactstype Grappa producer Psenner Termeno Expansion 12 months in French oak barriques. Serving temperature 14 18C Alcohol content 40% Grape varieties Schiava Pinot Noir Remarks Grappa obtained from continuous distillation with copper stills, using the Schiava and Pinot Noir grape varieties from South Tyrol. After approximately one year of maturation, the grappa is refined for a further twelve months in French oak barrels. Tasting notes A rich,
