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Sulfur dioxide is added after primary fermentation specifically to prevent malolactic fermentation
Cinnamon dominates from start to finish — shifting from hot cinnamon candy into rye-driven spice — while tea-like tannins and spearmint add unexpected complexity
making it a practical choice for mixing and entertaining
creating a genuinely unique viticultural bridge between two hemispheres
The defining differentiator here is the blend itself — rather than filtering a single Reposado or Añejo
Bollinger R.D. 2008 canada Sulfur dioxide is added after 40695 and spice notes make other liqueurs Sulfur dioxide is added after primary fermentation specifically to prevent malolactic fermentation Cinnamon dominates from start to finish — shifting from hot cinnamon candy into rye driven spice — while tea like tannins and spearmint add unexpected complexity