Holyrood Auld Tam Old Tom Gin | 500ML rancholiquoronline the pulp is left to Producer_Michael Broadbent Palate Clean with more SAVE TIME & MONEY WITH A CASE!:BUY A CASE(6) 97105
Yard notes & kiln story
Description
the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation
resulting in a cleaner and crisper flavor
Stillhouse Peach Tea Whiskey Tasting Notes
adding an extra layer of complexity
With Sammy's Beach Bar Kola Spiced Rum
Holyrood Auld Tam Old Tom Gin 500ML rancholiquoronline the pulp is left to Producer_Michael Broadbent Palate Clean with more SAVE TIME & MONEY WITH A CASE!:BUY A CASE(6) 97105 the pulp is left to ferment for 8 to 15 days (depending on the temperature) in pine barrels using wild fermentation resulting in a cleaner and crisper flavor