This deliciously grainy mustard is slightly spicy and has a wonderful nutty flavor to it. Exclusively manufactured near Meaux city from father to son, its origins can be traced near Meaux Cathedral during the Chanoines’ period. The unique recipe remains unchanged and maintains its authentic originality since 1632. Many chefs use it for sauces, roasts, vinaigrette and more.
Ingredients: Water, Mustard Seeds, Vinegar, Salt, Spices Size: 3.5oz Stone Jar
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You’ve gone from shrubland to woodland to highland. When you stop to sip on a Chief Peak, the piney hops are first to arrive. The tropical tones of passion fruit, orange, and gooseberry aren’t far behind. Look out on the valley and trace the contours of the mountain. Breathe in the thinning air, wipe the sweat from your brow, and take another well-earned sip.
This distinctly Mediterranean-style vermouth was developed by Raffaele Bellomi for his cocktail bar in Verona called, Bar Archivo. He was inspired by aromas he grew up with like the thyme and licorice plants his grandmother grew on her balcony. It’s more herbal than traditional vermouths which make it incredibly versatile.
The Americano Recipe (Argaux Fav)
Equal parts Volume Primo vermouth and your favorite bitter over ice. Mix well, top with soda and garnish with a lemon/orange slice and zest.
$40.00
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