Vermut Lacuesta - Blanco Mexico and monk pepper

and monk pepper

that immediately positioned it among the noblest products compared to various other types of alcoholic drinks based on cinchona

Vegetables

Evolved from quinine bark infusions used to prevent malaria

or hot cereal

Vermut Lacuesta - Blanco Mexico and monk pepperFrom the producer: WHITE VERMOUTH MARTNEZ LACUESTA MAKING PROCESS Twenty plants and herbs are used in preparing this white vermut. Pale yellow colour. The nose shows soft flower aromas (chamomile or mint) with some vanilla sweetness. TASTING NOTES The palate is smooth, with a very nice step of licorice, cinnamon and ginger until reaching the end all its aromatic expressiveness characterized by the bitterness that is given by the wormwood or artemisia.