Rum
Caramel-toned, soft oak.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Liqueurs & digestifs
Italian bitter herbal liqueur.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
Bourbon & American whiskey
Vanilla, caramel, charred-oak sweetness.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
Liqueurs & digestifs
Aged French brandy.
Roasted, caramel, dried-fruit, and oak-warm pours bring out nut sweetness and balance salt.
Bourbon & American whiskey
Spicier, drier, more peppery than bourbon.
Caramel, oak, and dried-fruit notes echo aged cheese's nutty-crystalline depth.
Liqueurs & digestifs
Aromatic, lightly fortified, served chilled.
Aperitivo-style pours — bitter, citrus-driven, low-to-mid proof — were invented for cured-meat platters.
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