Chinola, Passion Fruit Liqueur (NV) – Henry's Wine & Spirit

CHINOLA liqueur is a handcrafted beverage made from distilled spirits and real passion fruit. It can be consumed by itself or mixed with any base spirit into top quality cocktails. Deep, rich natural passion fruit taste. Perfect balance between sweet and tangy with natural acidity. Retains natural tropical aroma and ta
CHINOLA liqueur is a handcrafted beverage made from distilled spirits and real passion fruit. It can be consumed by itself or mixed with any base spirit into top quality cocktails. Deep, rich natural passion fruit taste. Perfect balance between sweet and tangy with natural acidity. Retains natural tropical aroma and taste. Vibrant yellow-orange color.

CHINOLA liqueur is a handcrafted beverage made from distilled spirits and real passion fruit. It can be consumed by itself or mixed with any base spirit into top quality cocktails.

Deep, rich natural passion fruit taste. Perfect balance between sweet and tangy with natural acidity. Retains natural tropical aroma and taste. Vibrant yellow-orange color.

Made following the traditional methods in as natural manner as possible. This Vietnamese rice wine is made by fermenting sticky rice with native yeast, bacteria, and fungi (similar to koji) and matured in a solera style system of terracotta and wood for 18 months. Full bodied, distinct tart fruit, butter, walnuts, and complex umami notes. Similar to sherry or vin jaune.

Procera is proudly distilled in aggressively small batches in Nairobi, Kenya with 11 african botanicals including coriander, orris root, selim, african juniper, swahili lime, pixie orange, green tea, acacia honey, cardamom, mace, pink pepper.

From Christian Barbier, the middle son of some of Priorat's most legendary parents and producers (Isabelle & René Barbier Sr). This is 100% Garnatxa Tinta from village of La Figuera in Montsant. At 600m elevation specifically in the Finca La Coma parcel on white clay soils. Grapes are farmed naturally, hand harvested, 1 week maceration with 10% of the stems, alcoholic fermentation with native yeasts in stainless steel tanks. Aged for 5 months in stainless steel tanks, bottled unfined, unfiltered and without added SO2.