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Pear Fruit with a touch of Spice
cocktail shaker
stunning crème de cassis notes
planted in 1994
Glendalough Wild Botanical Irish Gin serves the taste of 'a year in every bottle' and perfectly captures a place in time
Takara 'Yokaichi' Mugi Shochu (750ml) Frankland River Pear Fruit with a touchA barley based, single distillation shochu. This process retains great complexity and more influences from the source material. Savory notes of salty, grilled bread or raw buckwheat with brown banana and hints of raspberry and strawberry. shop. takarasake. com
