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Chrome-bevel sheet on grid paper — specs and return notes filed under the bay.
Slight burn on the edges
the grapes go through fermentation in oak barrels (a rarity in Jerez nowadays)
Base spirit is distilled in house from cane sugar
Super thick and rich
230 Acres of organically produced Baco (for age-ability)
Amaro Nepeta Macabeo Slight burn on the edgesA collaboration between cousins Ferderico Tanasi and Andrea Giudice, Nepta was started in 2016 with the goal of making a traditional liqueur based on Nepitella, a wild mint native to southeastern Sicily where they grew up. Inspired by the lemon and mint granita they enjoyed in the summer afternoons of their youth, as well as the mint infused grappa enjoyed by their elders, Federico and Andrea decided to put Nepitella in cultivation, in certified
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