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Cati Ribot, Ve d’Avior Bosquet (2024) Dolomites Our Herbsaint is still made We strain out of Our Herbsaint is still made with Legendre's original 1930s recipe and the liqueur's unique anise flavor is a key ingredient in our official Sazerac cocktail recipe Both tanks were macerated for several days and then pressed and kept separate The Escursac grapes were destemmed and macerated on the skins briefly before they fermented with native yeasts in stainless steel tank until dry Disgorged in the spring
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