Description

Dried leaves: Splendid young emerald shoots and their silken, downy buds, as pure and fragile a spring snow.
Infused leaves: An airy aroma combining the deliciousness of stewed apricot with the sensuality of juicy Mirabelle plum. A few floral notes of water hyacinth coalesce at the very end.
Liquor: The sparkling daffodil-like colour expresses a delicate scent of buttercup. The liquor is gentle, like a caress from a spring breeze carrying an exceptional fragrance of white magnolia. A spring opus scored with fruity soursop, delicious and long-lasting, makes this an absolute masterpiece.

Always a legend.

Cold brew:
1 - place 15g of tea in 1 litre of spring water; keep in the fridge for about 12 hours.
2 - filter out the leaves then let the liqueur come to room temperature.
3 - best served in a large balloon glass, filled up to a third.

"Cold brew", a slow infusion in cold water, results in a further exploration of the infinite aromatic palette of this grand cru. The cold allows new fragrances to express themselves in a dazzling and totally intoxicating way.