Issuing from a meticulous selection of Caribbean rums, Gun’s Bell is blended in our cellars in Chevanceaux following a traditional artisanal method. It then undergoes a 4 to 6-month aging process in oak barrels (depending on the weather) to develop woody notes, vanilla, dried nuts, roasted almonds, and smoky accents. Gun’s Bell reveals powerful and indulgent aromas, releasing an incomparable flow of flavors with both fruity and smoky notes.
TASTING NOTES :
COLOUR: Brown robe with light golden reflections.
NOSE: Complex, dominated by woody aromas and candied fruits. After aeration, pronounced notes of cocoa, cinnamon, coconut, mandarin, and honey emerge in an elegant intensity.
PALATE: Smooth and delicate, the primary flavors of sugarcane blend pleasantly with woody notes, cocoa, cinnamon, and coconut.
FINISH: Long and flavorful.
Data sheet
Specific References
The Portuguese Collection exhibits the uniqueinfluence imparted by different types of Portuguese Wine casks in an exceptional showcase.
Brewed, fermented, distilled, matured and bottled on site:
• Malted barley from organic farming.
• Brewed with Vercors spring water.
• Distilled at 50°C in a low-pressure still designed by the
• Aged for 3 years in oak barrels in the gentle atmosphere of an old Vercors silkworm nursery.
The Longueteau 125-year cuvée before cask aging is composed of 50° agricultural white rum, a blend of 65% red cane and 35% blue cane, with 8 months of resting in stainless steel tanks. This distillate is then transferred to 300-liter cognac casks. These casks were filled in three different years: 2008, 2009, and finally 2010.
Dolin Red Vermouth has a long history of success and awards. Its recipe, intact, is one of our treasures. Dolin Red Vermouth is a white wine based aperitif, recognized as one of the best vermouths. It is made from Chambéry plants and fine wines from the region.
The terrior of ABK6 is a chalky hilltop at 154m of altitude. For this spirits 100% Ugni-blanc grapes are used. The vinification took place in thermoregulated vats. The distillation was a double distillation in small Charentals pot-stills. This Cognac is aged in new and old french Limousin oak barrels of 350-liters.
The KASC Project [L.L.] offers a lighter, more versatile take on the groundbreaking Hybrid Cask™ concept. As a blended Irish whiskey crafted for a softer, more mixable profile, [L.L.] serves as the approachable counterpart to the bold, full-bodied [B] release — the world’s first Hybrid Cask™ Irish whiskey. Unlike its siblings, [L.L.] is not fully matured in Kinahan’s bespoke hybrid casks. Instead, it draws just enough influence to maintain the essence and distinctive character of [B], while delivering a smoother experience designed for broader appeal and mixability.
This noble, carefully distilled and matured fruit brandy from Williams pears captivates the senses with the unmistakable aroma of this fruit. The Williams pear is cultivated in Switzerland in the canton of Valais and is one of the most popular pear varieties. Thanks to its powerful yet elegant aroma, it is ideal for the production of pear brandy. The freshly distilled Williams pear brandy first rests in stainless steel tanks for at least two years and then matures in oak casks for 14 to 18 months. After the maturation process, the pear brandy is further refined with a homemade bonificateur to give it the wonderful aroma and subtle sweetness, which makes this Vieille Poire so unique.