Description follows

Description follows

Description follows

Domaine Tariquet<br />XO<br />Grape variety(ies) :<br />Ugni-blanc 60% Baco 40%<br />Characters :<br />The youngest of the eaux-de-vie making up this blend of typical Bas-Armagnac grape varieties has been matured in oak barrels in our cellars during<br />a minimum of 15 years old<br />Tasting commentary :<br />International reference... XO<br />Intense, candied nose, with aromas of warm bread with hints of candied fruit and toast. The palate is fresh and round, supple, witnessing a subtle marriage between the<br />vanilla of the wood and the fruit. The finish is full-bodied, it retains full scents of dried fruit and toast...<br /><br />The cigar alliance<br />by Yves Belaubre<br /><br />XO - Davidoff Milenium Blend Churchill<br />With its scents of precious wood (floral) delicately vanilla-scented, its candied and grilled nuances, its tart hint of orange peel (hint of pepper), the fragrant nose of the XO<br />expresses in elegance and measure the Tariquet taste. The skilful balance of flower, fruit, wood and spices (the cardinal points of the expression Tariquet) is all the more<br />noticeable as the power of XO is made up of restrained vigour, its mouth is supple and mellow. And the resulting pleasure for the taste buds is increased by the spirit of the<br />pleasure of contemplating this refined harmony. The cigar lover will not be jealous of so much gustatory completeness, nor of this calm blossoming of the Tariquet XO, but<br />he may give in to the temptation to challenge so much contemplative beauty and pretend to measure his response against the wilder fire of a full-bodied smoke. That's what I<br />did when I lit a Churchill Millennium Blend from Davidoff.<br /><br />The beauty of the alliance of the most exactly spiced of the great Dominican cigars and the XO is imposed through the enhanced and valorising complementarity of the<br />spices of the Millenium (grey pepper) on the mellow of the brandy; of the very roasted coffee nuances of the cigar with the candied-vanilla nuances of the Tariquet; the<br />mellow (almost buttery) of the Bas Armagnac and the drier note of the smoke...<br /><br />The refinement of the XO holds the accord and even deepens it during the cigar's evolution towards more roundness and mellowness as the tasting progresses.<br /><br />The honeyed and floral attack of the old brandy is contrasted by the peppery (grey) and toasted nuances of the cigar, which coat the palate. As the Tariquet rises, more<br />woody and vanilla, its mellow texture meets the roasted-coffee expression of the Davidoff smoke, rounding it off and then leading it towards cocoa sensations (roasted<br />beans) which one no longer knows if they are from the cigar or the XO. As a result, it is a game of correspondences that emerge on the long palate between impressions of<br />oak (moss), bark and roasted almond coming from the tobacco and the zest candied in the vanilla wood of the brandy, whose tender finish reminds me of mead. We thought<br />we were heckling the XO but it is its measured harmony that seduces the cigar, tames it, and initiates it into this marriage.<br />

Domaine Tariquet<br />VSOP<br />Grape variety(ies) :<br />Ugni-blanc 60% Baco 40%.<br />Characteristics :<br />The youngest of the eaux-de-vie making up this blend of typical Bas-Armagnac grape varieties has been aged in our cellars in oak barrels for a minimum of 7 years.<br />a minimum of 7 years<br />Tasting notes :<br />Very Superior Old Pale - VSOP<br />Beautiful amber colour. Powerful nose of prunes, lots of richness and concentration, warm bread aroma with a touch of toast and gingerbread. On aeration, superb aromas of<br />baker's oven, rancio and candied fruit appear. The palate is smooth, round, almost excessive, no sensation of alcohol, the wood is there: beautiful and vanilla. The finish is<br />full-bodied<br />with a return of macerated stone fruits.<br /><br />The cigar alliance<br />by Yves Belaubre<br /><br />Tariquet VSOP Flor de Copán Línea Puros, Churchill<br />Perhaps the most woody of Tariquet's Bas Armagnac, the VSOP offers a first fiery but not aggressive nose of toasted oak, orange jam, and slightly vanilla prune.<br />vanilla. On aeration, deep scents of rancio, pear skin and toast enchant. The delicacy of the toasting of the oak woods in which<br />Tariquet eaux de vie age and embellish in patience, is superbly translated by this woody harmony which marks the mouth with a slightly resinous and vanilla<br />and vanilla flavour. On the elegantly warm finish, the woody sensations become more toasted, almost bitter almond, on a background of honeyed resin that<br />The length of the palate unfolds, awakening greedy gingerbread sensations.<br /><br />Created in 2003, Flor de Copan's Linea Puros range now includes<br />four vitolas, all made from 100% Honduran tobacco. From the ancient Mayan region of Copan (northern Honduras), famous for its light, smooth and gently<br />The Linea Puros offers a spicy and roasted interpretation of the ancient Maya region of Copan (northern Honduras), famous for its light, smooth and slightly liquorice<br />tobaccos. The Churchill has a velvety, even brioche-like smoke, with roasted and woody aromas and beautiful nuances of bark, moss and nuts, enhanced by hints of nutmeg<br />and white pepper and more acidic touches of cardamom.<br /><br />The meeting of the VSOP and the Churchill Linea Puros also offers lovers a superb variation in taste around the woody expression - soft forest bitterness - and similar<br />almost brioche-like textures. The intense smoke, quite dense but not very fatty, awakens<br />The intense smoke, fairly dense but not very fatty, awakens honeyed impressions at the attack of the Tariquet, the acidulous spices (cardamom, nutmeg) of the smoke<br />bouncing off the fruity bitterness (orange peel) of the Armagnac.<br />of the Armagnac.<br />As the brandy rises, the Linea Puros smoke makes its spices (nutmeg, cardamom) resonate on the finely wooded vivacity of the Tariquet before melting on the long palate<br />into the tones of roasted bark, roasted nuts and liquorice (gingerbread) that characterise this alliance.<br />From resinous honey to walnut, from vanilla woodiness to cardamom, from roasted bark to liquorice, the accord carries the spicy flag of the forests. The bittersweet notes on<br />the finish are tinged with gingerbread smoke, and caramelised walnut the fruity wood of this<br />Traditional blended Armagnac, aged for 8 years.<br />To the Mousse, gingerbread, raw walnut. Toasted woody start, nuts, grey and white pepper. Slightly salty smoke, acidic touch not greasy, light roasted wood with nutmeg<br />spice and rising cardamom note, the churchill echoes its spices on the palate marked by more intensely roasted wood and reveals roasted nut flavours in the rancio of the<br />brandy.<br />On the attack, the smoke goes into the roasted nuts, exalting the woodiness of the VSOP.<br />On the long finish, the spices are enhanced (almost cardamom on the Linea, cinnamon and white pepper on the Larc).<br />The smoke enhances the gingerbread nuances of the VSOP.<br />The acidity of the smoke rebounds in the orange peel side of the VSOP.<br />The bitterness is enhanced on the finish (bitter almond and liquorice): a delicate roasted woody fusion.<br />

<br />Panarea Island Gin<br />44°<br /><br />Features<br />Panarea Gin is defined as a Botanical Gin and is distilled according to a secret recipe using various ingredients including grain alcohol, juniper &amp; lemon distillate, reinforced<br />by a further concentrated juniper distillate and enriched in turn by the presence of other botanicals including coriander. The product is characterised by the addition of natural<br />fruity aromatic notes and the absence of artificial flavourings. Finally, this Gin differs from the classic London Dry Gin because of its unique taste of great balance and<br />smoothness.<br /><br />Tasting notes:<br />Crystal clear white colour with distinctive and persistent aromas with distinct notes of juniper, citrus and myrtle. On the palate it is appreciated for its intense flavour, round<br />and great structure.<br />

Bottle: 0.75 l<br />Characteristics<br />Carte Blanche is a champagne with a very traditional style due to its higher dosage, called 'demi-sec'. This style of wine-making was very popular and appreciated at the<br />end of the 19th century, particularly in certain northern European countries. Carte Blanche is therefore made from Brut Premier, to which more sugar is added at the time of<br />disgorging. The dosage gives the wine a rich, creamy and ample structure, contrasting with its freshness.<br />Grape varieties:<br />40% Pinot Noir<br />40% Chardonnay (of which 20% vinified in wood)<br />20% Meunier<br />Vinification:<br />Carte Blanche benefits from 3 years' cellar ageing, to which a 6-month rest period is added after disgorgement to perfect its maturity.<br />The dosage is 38 g/l.<br />It carries out a partial malolactic fermentation.<br />Tasting notes:<br />Carte Blanche reveals a range of sweet, ripe fruits (baked apple), intense floral notes (broom) and hints of warm, sugary almonds reminiscent of almond cream. The high<br />dosage is well balanced by both the wine's freshness and the long duration of disgorgement.<br />

BRUT PREMIER<br />Characteristics<br />Always on the borderline between aperitif wine and wine for the whole meal, Brut Premier asserts its fresh style: direct, precise and juicy at the same time.<br /><br />Brut Premier is produced each year, seeking the same balance between freshness and pleasure: it is both elegant and rich, youthful and mature, with a very particular<br />structure, on the borderline between an aperitif wine and a wine for the whole meal. Every year it is assembled and recreated with patience, starting from the strength of the<br />last vintage (the base), which must be softened, patinated and tamed with care so as never to lose its peculiarities! It is the reserve wines, aged for individual parcels for up<br />to 10 years in French oak barrels, that give Brut Premier its unmistakable character. It is a meticulous work, involving 200 to 300 different lots: the wines, the vines, the crus,<br />the vintages blend in a harmonious and delicious way so that everything changes but remains the same!<br />Grape varieties:<br />40% Pinot Noir, 40% Chardonnay of which 10% vinified in wood (oak barrels) and 20% Meunier.<br />Vinification:<br />Brut Premier benefits from an average of 3 years of ageing in the cellar, to which is added a rest period of 6 months after disgorging, to perfect its maturity.<br />The dosage is 9 g/l.<br />Tasting notes:<br />A bright yellow wine with golden hues and a very dynamic effervescence. The nose has aromas of candied citrus fruits (lemon) with notes of peel, acidulous, combined with<br />the sweetness of toasted hazelnut, acacia flowers in full bloom. The palate is rich, fluid, round and fresh. The attack is centred on juicy, direct, dense fruit, pure but<br />characterised by sweetness, prolonged by a savoury freshness that gives it a remarkable mineral precision, an elegance without excess. The sensation is delicate, fluid,<br />consistent and with a particular immediacy!<br />

'Zafferano puro in pistilli'<br /><br />Ingredients dried saffron threads (origin Tuscany).<br /><br />Average nutritional values per 100 g of product:<br />Energy 1297 kJ (310 kcal)<br />Fats 5,8 g (of which saturated fatty acids 1,6 g)<br />Carbohydrates 65,4 g (of which sugars 0 g)<br />Protein 11,4 g<br />Salt 0,14 g(*).<br /><br />Does not contain GMOs<br />(*) the salt content is due exclusively to the sodium naturally present in the product.<br />

Ingredients: Pears (45%), sugar, dextrose, gelling agent: pectin, natural mustard flavouring, chilli extract.<br /><br />Declaration of nutritional value per 100ml product<br />Energy: 1445 kJ/340kcal<br />Fat: 0,1g<br />thereof saturated fatty acids: &lt;0,1g<br />Carbohydrates: 84,1g<br />thereof sugar: 77,7g<br />Protein: 0.4g<br />Salt: 0.05g<br />

Green fig mustard sauce<br />Ingredients: green figs (45%), sugar, dextrose, gelling agent: pectin, natural mustard flavouring, chilli extract, colouring agent: copper chlorophyllin (E141)<br /><br />Declaration of nutritional value per 100ml product<br />Energy: 1480 kJ/348kcal<br />Fat: 0,3g<br />thereof saturated fatty acids: &lt;0,1g<br />Carbohydrates: 85,5g<br />thereof sugar: 77,9g<br />Protein: 0,7g<br />Salt: 0.01g<br />

Red fig mustard sauce<br />Ingredients: red-purple figs (45%), sugar, dextrose, gelling agent: pectin, natural mustard flavouring, chilli extract, beetroot juice concentrate.<br /><br />Declaration of nutritional value per 100ml product<br />Energy: 1456kJ/343kcal<br />Fat: 0,7g<br />thereof saturated fatty acids: &lt;0,1g<br />Carbohydrates: 83,7g<br />thereof sugar: 78,7g<br />Protein: 0,5g<br />Salt: 0.0g<br />