Two ingredients, pineapple and fresh basil, for a subtle, gourmet marriage. Surprisingly, basil infused in a syrup enhances the pineapple and counterbalances its acidic note. The right balance for this maceration. Barely caramelized, oven-roasted pineapple gives this elixir a luminous golden hue.
Two ingredients, pineapple and fresh basil, for a subtle, gourmet marriage. Surprisingly, basil infused in a syrup enhances the pineapple and counterbalances its acidic note. The right balance for this maceration. Barely caramelized, oven-roasted pineapple gives this elixir a luminous golden hue.
Tasting note
Nose
Well-fruited nose of apple, pear, stewed grapes and candied cherry. The almond is also present, but caramelized. The profile is fine and the woodiness delicate. The occasional whiff of alcohol is still noticeable.
Palate
The fruitiness on the nose is more intense than on the palate. The apples and pears are rather macerated in brandy, but they give way to the woodiness, which brings a distinct bitterness to the finish. At times, almonds creep into the tasting, accompanied by a touch of sweetness as on the nose.
Overall
Long, accomplished. Finely chocolaty, it is also rancid (cherry brandy, apricot liqueur). It evokes the harvesters’ baskets filled with golden bunches of the folle blanche grape variety. Retro olfaction oscillates between prune, vanilla and dark chocolate. The empty glass is roasted (tobacco, coffee).
