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It was through the hard work and dedication of producers such as COS who showed the potential of Sicily’s terroir and drew attention to the island
" The producers for their independent bottlings distill directly in the heart of their fields
and relationships with the natural world
Sergio Rossi is flanked by a united team of people that have helped him to achieve his goal
Distillation is slow - about 4 casks of 420 liters every 24 hours
Cyril Zangs "Double Zero" Eau de Vie de Cidre whiskey It was through the hardCyril uses over 30 varieties of apples to make his cider. 70% are bitter and bitter sweet, 20% are sweet, and 10% are sour varietals. After ripening, they are cellared for several months to increase their sugars. They are then gently pressed, yielding only 680 liters of juice from a ton of fruit. A slow and long fermentation follows, with one racking done to clarify the juice. The cider is then left on the lees for 10 months before distillation.
US$ 37.80
US$ 481.68
US$ 494.10
