GROSSET '45' SPIRIT NV

pts
Max Allen
  • Certified Organic
SKU
GRSPNVNV14 UCAU
$99.00 Per item
Price:
Bottle
750ml (Bottle)
$99.00 Per item
Contact for availability
Following the successful release of batch one in 2015 (which sold out in six months), batch two has been released. Jeffrey Grosset’s fascination with the ancient art of distillation has led to the creation of a unique spirit from Riesling. Like a Grappa, this is distilled Riesling with no botanicals or additions. he spirit retains the subtle perfume and character of the wine. There are no botanicals used, nor is there colour or flavour added; the result is a unique spirit that is 100% pure. Perfumed, clean and ethereal, delicate and harmonious, with a luxuriously smooth mouth feel: to quote prominent drinks writer Matthew Jukes (UK)… ‘one of the most enchanting and silky of all digestifs.’
Following the successful release of batch one in 2015 (which sold out in six months), batch two has been released. Jeffrey Grosset’s fascination with the ancient art of distillation has led to the creation of a unique spirit from Riesling. Like a Grappa, this is distilled Riesling with no botanicals or additions. he spirit retains the subtle perfume and character of the wine. There are no botanicals used, nor is there colour or flavour added; the result is a unique spirit that is 100% pure. Perfumed, clean and ethereal, delicate and harmonious, with a luxuriously smooth mouth feel: to quote prominent drinks writer Matthew Jukes (UK)… ‘one of the most enchanting and silky of all digestifs.’

Scores & Reviews

4.5 / 5

Max Allen

The latest – utterly delicious – Australian spirit to pass my lips is Grosset45. It was made by Clare Valley winemaker Jeff Grosset, famous for his Polish Hill and Springvale rieslings, and is a pure, fragrant, very fine, slightly opalescent eau-de-vie-like spirit distilled from – you guessed it – Riesling. …The trick, Grosset realised, was to start with the best wine possible, and to ensure it had no sulphur dioxide preservative added to it, as the sulphur results in course flavours. “It’s like cooking when you think about it’” he says. “The better quality of the raw ingredients, the better the outcome at the end of the process.”