Special BAYWAY100 points - The 2011 Besllum is produced with 50% Garnacha, 40% Carinena and 10% Syrah aged for 13-15 months in oak barriques, 40% of them new. It displays a very ripe nose of black plums, prunes and dates intermixed with notes of graphite and dark chocolate, in a supple palate with marked acidity, abundant dusty tannins and good length. Drink 2015-2019.
To anyone who wants a textbook example of a well-balanced wine, look no further than the Besllum Montsant. It has a good amount of fruit both in the nose and on the palate, a good balance of acid and alcohol, and very luscious tannins. Drink this wine with steak, grilled meats, rodizio, or solomillo espanol.
|Small batch bitters are making their mark on the cocktail scene. In cities like New York, Boston and San Francisco, cocktail enthusiasts and bartenders are rediscovering long lost recipes and coming up with new signature flavors which help create the palate of the New American Cocktail.
While living in San Francisco in early 2007, Avery and Janet Glasser used high proof spirit and a variety of herbs, peels and spices to create an extract of a traditional Mexican cooking sauce. This extract became the prototype recipe for the Xocolatl Mole Bitters.
The summer of 2010 marked a dramatic rebirth for Bittermens: winding down previous licensing agreements, striking new partnerships, developing new products and most importantly, leasing a commercial kitchen. All Bittermens products are now being made by hand at our Brooklyn facility using primarily organic ingredients.
Bittermens also consults with bars and restaurants looking to develop signature in-house formulations.