Blanco Reserva

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  • Intense aromatics of sweet gentian and lemon verbena
  • Elegant, smooth, and refined mouthfeel
  • Slight sweetness with a touch of bitterness and angelica
  • Citrus finish; refreshing
  • Serve chilled, neat
  • Over ice
  • DOUBLE GOLD
    Packaging Design San Francisco World Spirits Competition 2017
  • GOLD
    Best White Vermouth Vinari Catalan Vermouth Awards 2016, 2017
  • SILVER
    Catavinum International Wine & Spirits Competition 2017
  • GOLD
    International Wine Awards 2017
  • BRONZE
    International Wine & Spirit Competition 2017
  • GOLD, INTERNATIONAL PACKAGING
    International Wine & Spirit Competition 2017
  • 92 POINTS
    Guía Peñin Spirits & Cocktails 2017

Historically, people used flowers, herbs and spices to improve the taste of wine, and at some point in the course of these creative methods, the precursor of all vermouths was born.

Production Process

Multi-Grain Base Alcohol + Star Anise + Fennel + Vanilla + Cocoa + Secret Herbs

Artemisia Absinthium [ Grande Wormwood ]

Copper Pot Still [ Distillation ]

Complex, Savory-Sweet Absinthe Verte

Mezcal Smoke on the Water

Ingredients
  • 3⁄4 oz Buen Bicho Mezcal
  • 3⁄4 oz Padró Blanco Reserva
  • 3⁄4 oz Black Note Amaro
  • 1⁄2 oz Bailoni Apricot Liqueur
Instructions
  • Stir with ice
  • Serve in a rocks glass with a large ice cube

Catalan Dream

Ingredients

2 oz Padró & Co. Blanco Reserva
1 ¾ oz Pineapple juice
½ oz Blue Curaçao

Instructions

Pineapple Wedge
Fill a tumbler with crushed ice
Add all ingredients; stir
Garnish with pineapple