Turns out I bought one of these and hadn’t opened it yet. It could be either a 6 or 7 and I went back a number of times. I’d buy one if the price is reasonable, and if not, it’s cool, tonight I am glad I tried it. It’s really quite in line with my palate, but there is a minor imbalance in the force. Rating: 6 / 10 – Each of the notes are something to love. Even minutes after I can taste it, with a slightly chalky vibe. Under all that power, the finish is a hint thin and turns herbal with tea tannins like a lemon yerba mate. A shake of cinnamon and then back to the forest floor. Wood forward, although perhaps less of the full on cabinet spices. Palate: Bit of heat on the first sip, then a big wave of flavor coats my mouth. I spent a good part of my life living in oak groves, with acorns littering the ground, and hints of moss climbing up these majestic trunks. Turns out those insanely delicious treats are mulberries. I thought, bullshit, they only grow on vines. My buddy San came over to my rooftop last Thursday and brought blackberries from his fathers “tree”. It was for the kids, but I love it so much, I am customer #1. Julie has been buying cassis juice to mix with sparkling water for the kids. Bubblicious grape gum may not have retained its flavor long, but what a chew. But the USA sold huge hunks of chewing gum perfectly crafted to pry off fillings and get stuck in hair. France had the US beat for fruit, with epic Apricot flavors. I was always blown away by the difference in gum in the USA and in France as a kid. Nose: Potent, with deep oak and purple fruit flair. Rating: 8 / 10 – This domain is one of the greats. And on the final finish, tangerine juice. ![]() Oak tannins and peppermint popping in and out like the hook from a musician who knows to hold the theme without being monotonous. Plump raisins with pan caramelized apricot slices tossed in butter and brown sugar with a light abricotine flambee. Rich maple syrup on the tip of my tongue, but also surging back on the long finish. ![]() But if everyone layered in the herbal, the fruit, and the sweets with this level of pure sophistication, I’d embrace my new wintloverlords with open arms. For those of you know me, that is not okay at all. In the north, the cold will snap and the winds will whisper, peppermint everything. I know that soon the era of pumpkin will fall. Fresh cut maple planks and fresh cut fennel bulb. Baked apples stuffed with raisins and the tiniest dust of cinnamon. Nose: The waxiness of a whole foods orange peel and the orange wax that we used on our outdoor teak furniture. Make sure you give it time to breathe in the glass. I’m struggling on the rating because for me it’s an 8, but I acknowledge it probably won’t be for others. ![]() Everything I liked in Le Freche 1980 turned up a notch. Rating: 8 / 10 – I’m delighted I bought one. It’s challenging and interesting and everything I look for in a really good Le Freche. This isn’t going to please everyone, but I absolutely love it. Like balsamic and molasses had a love child. ![]() There is a traditional dish served here in the canaries: ultra thin tempura aubergine with sea salt and dark palm tree syrup. This pour is a powerful combination of sweet, sour and salty. If you crunch them, they spark in the dark. And you would go hike under the stars at night and they handed out wintergreen lifesavers. In 5th grade in the US for many years all schools sent their kids to space camp. There is an umami to the nose harkening to some of the best dashi I had when in Japan. Middle eastern sweeties, Maamoul date cookies and pistachios. The spice cabinet is on the earthy side, cumin and saffron, with bright spots of clove. The nose has the richness of the fatty layer of high end acorn fed iberico. I like high end cured ham just as much as the next guy, but fuck man, I just want some eggs benedict with thick cut black pepper bacon and a smoothie #expatproblems. Nose: The only places open for breakfast in the Canaries are Jamonerias.
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