Experience what Jancis Robinson called the “synapse-splitting intensity of this vermouth.” Made from a store of forgotten Manzanilla tonic wine that had been aging in the cellars of Bodegas Barbadillo for decades, this vermouth dazzles with its complexity of aromas and flavors, at turns sweet and bitter, spicy and floral. Lingonberry, candied apple, quince, Kalamata olive, and burnt toffee. Blood orange peel on the long finish.
