Pierre Ferrand Dry Curaçao Orange Wine or sensory aversions (you don't

or sensory aversions (you don't like bitterness or can't stand the smell of oranges)

Try this in place of Aperol in your next Paper Plane

An aromatised wine from Italy's Piedmont district made with Barbera and flavoured with various botanicals

Tasting notes: honey nougat

including sherry wood

Pierre Ferrand Dry Curaçao Orange Wine or sensory aversions (you don'tCreamy vanilla orange marzipan aromas dominate. On the palate: bright, rich, silky sweet, lightly bitter orange followed by a dry, spicy finish. This liqueur is based on a 19th century recipe and was made in consultation with cocktail historian David Wondrich. It brings depth and complexity to cocktail recipes that call for triple sec or Curaao. Botanical infusions, including that of curaao orange peels, are blended with brandy and Ferrand Cognac and