Del Professore, Vermouth Classico Grenache After seven or more years

After seven or more years they are harvested and the cores are roasted in fire pits before being crushed by the traditional Tahona stone to extract all the rich agave juices

It is made 4 ways with part free-run juice

with a creamy

savoury complexity

"Best Speyside Single Malt and 12 Years and Under" category

Del Professore, Vermouth Classico Grenache After seven or more yearsWith the Classico, their aim was recreate the style of vermouth that was born in Italy at the beginning of the 19th century. The recipe and method for mixing the wine, alcohol and herbs and spices for this vermouth is highly intricate and complicated. The basis for the vermouth is a Moscato Bianco Langarolo wine to which a pure and meticulously refined alcohol is added along with about fifteen different aromatic and medicinal herbs gathered from