The winery suggests (right on the bottle) that you pour this over vanilla ice cream, and it's not a bad suggestion. This is as sweet as molasses, mixing flavors of toffee, brown sugar and crême brulée. The residual sugar hits 219 g/L.
The winery suggests (right on the bottle) that you pour this over vanilla ice cream, and it's not a bad suggestion. This is as sweet as molasses, mixing flavors of toffee, brown sugar and crême brulée. The residual sugar hits 219 g/L.
The winery suggests (right on the bottle) that you pour this over vanilla ice cream, and it's not a bad suggestion. This is as sweet as molasses, mixing flavors of toffee, brown sugar and crême brulée. The residual sugar hits 219 g/L.
The winery suggests (right on the bottle) that you pour this over vanilla ice cream, and it's not a bad suggestion. This is as sweet as molasses, mixing flavors of toffee, brown sugar and crême brulée. The residual sugar hits 219 g/L.