Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Graciano that lands somewhere

and Graciano that lands somewhere between Southwest France and the new California vanguard

grass fed butter

the château itself recommends pairing the reds with fowl

and the wine is a low-intervention

A port-finished whisky from Taiwan's Kavalan

Rezpiral Simeone & Apolonia Ramirez Tobaziche S6 MENU and Graciano that lands somewhereTobaziche does not look like an agave. It looks like a tree: a long woody trunk topped with a shock of leaves, part of the karwinskii family, and it takes well over a decade in the ground before anyone can harvest it. The Ramirez family works with it in Oaxaca the way their people always have, roasting the agave in an earthen pit, fermenting in wood and distilling in small batches. Rezpiral bottles each of those batches separately, so what you are