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Tempus Fugit "Kina L'aero D'Or" Vin Apéritif au Quinquina

Tempus Fugit "Kina L'aero D'Or" Vin Apéritif au Quinquina

Regular price $44.00 USD
Regular price Sale price $44.00 USD
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750ml bottle

18% abv

Harkening back to a 19th-century aperitif wine recipe, Kina L’Aero d’Or uses wine made with the Cortese grape of Piedmont, Italy, and blends in botanicals such as cinchona bark, orange peel, wormwood, and other exotic spices. Displays aromas of quince and fine marmalade, and a complex, mildly bitter taste with a well-balanced sweet finish. 

Kina L’Aero d’Or (The Golden Aeroplane) is a tribute to the first flight across the English Channel, made in 1909 by Frenchman Louis Blériot in his creation, the monoplane. Historically correct for classic cocktails such as the 20th Century, Vesper or Corpse Reviver #2, great chilled on its own.

TASTING NOTES

Displays aromas of quince and fine marmalade, and a complex, mildly bitter taste with a well-balanced sweet finish. Refrigerate after opening.

PROCESS

Kina L’Aero d’Or is a more regional Alps-Provence style of Apertif wine using a white wine base made from the Piedmont-grown.

SOURCE

Made with the Cortese grape of Piedmont, Italy, and blends in botanicals such as cinchona bark, orange peel, wormwood and other exotic spices.

Tempus Fugit Spirits is dedicated to the glory of the well-made cocktail.
The goal is to source and recreate rare spirits and liqueurs from the pages of history to satisfy the demands of the most discerning connoisseur. Along with the world’s finest absinthes, Tempus Fugit was determined to seek out fine rare spirits that were once staples in classic pre-Prohibition cocktails, which have been lost over time. In most cases, Tempus Fugit recreated these liqueurs in-house using historic 19th-century protocols, many cross-referenced in several languages, to arrive as close in taste to these forgotten spirits as is possible, or surpass them. From rare fruit, flower and plant liqueurs to bitters, Amari, Vermouths and Chanati, Tempus Fugit prides itself in finding out what’s missing from the back bar of the most discerning bartenders.

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