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| Cevico | |
| Rum | |
| Notes of caramel, spices, vanilla | |
| Molasses, water, yeast | |
| 70 cl | |
| 40.0% | |
| American oak | |
| Minimum 3 years | |
| Continuous column | |
| Cold filtration | |
| Dark | |
| Neat, with ice or cocktail |
On the palate it confirms a full, rounded structure: the sip is warm but controlled, the tannins are present and polished, the freshness supports the overall picture and the finish is satisfying. It suits savory dishes such as roasted meats, braises and aged cheeses, but can also stand up to mushroom-based preparations or dark chocolate for those seeking contrast. It is advisable to serve it at a cool cellar temperature and allow it a few minutes in the glass to release its aromas; it’s a wine to pair carefully, made for those who enjoy structured and generous reds.
Cevico
Discover the spirits, production style and story of Cevico.
Distillation
Traditional distillation; for some grappa references vacuum distillation in special stills is indicated; maceration and infusion for liqueurs.
Ageing
Some grappas undergo maturation/aging (there are "aged" references), but uniform details on durations or types of ageing are not provided.