Flouve Maceration of Buffalogras on Wine Spirit

Traditionally, Buffalo Gras is used to flavour vodka. It’s the herb that gives hay its typical intensive smell. We go out to the mountains to collect it on pastures and fields and macerate it in wine spirit. After some experimenting we have found a balanced herbal flavour and pleasing reed greenish colour.
Like us, you will adore its subtle taste of fresh hey, gingerbread, marzipan, cinnamon and candied lemon that rests in your mouth for quite a while and goes down well as aperitif with lacto-fermented vegetables like cabbage, green tomato or salt gherkin.
On the rocks or a salty brined olive it will loose its juvenile edge. Best mixed with cloudy apple juice for a great party drink.
50cl | 40% vol.

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