Metaxa 12 Stars – Brandy

Description

From the best wine distillates that mature slowly for at least twelve years. Very spicy and floral with hints of violet and quince. The sweetness of the Metaxa is very present on the palate and also remains floral in the finish. Fruity aftertaste with memories of plum compote. The Metaxa 12 stars, like all Metaxas, is of course made in Greece. It was produced in a limited edition to celebrate the 115th anniversary of the Metaxa brand. It is aged in select Limousin oak barrels, which are responsible for the velvety softness and the balance of the spirit. The bottle also looks classy, ​​the amber-colored liquid has dark golden yellow reflections. The taste of the Metaxa 12 stars shows a pronounced fruitiness, accompanied by fine hints of vanilla, oak and nutmeg. An overall velvety soft spirit that satisfies the highest demands. It tastes best after a sumptuous meal, but it is also suitable for in between, in a sociable group.

1888 is the founding year of the best known brand of Greece and the most important distillate in the country besides the ouzo. Eight years earlier, Spyros Metaxa acquired vineyards in the Piraeus area and experimented with the blending of different wines. He combined them with herbs and spices – today one would say botanicals – and then distilled them. The mild and soft brand quickly gained numerous fans in the country and it did not take long for presentations abroad, for example at trade fairs and world exhibitions, to make the specialty internationally known and popular.
Wines from the corinthian, Sultana and Savatiano grape varieties serve as the basis, which are brought to an alcohol content of around 20% by volume with wine distillate. The next step is the distillation process. The distillates are then aged in Limousin oak barrels and mature for many years. The number of famous stars on the bottles shows the respective ripening time in years.
Finally, there is the special process that Spyros Metaxa invented and which the cellar master Konstantinos Raptis still uses today. The chemist and oenologist has been the fifth “Metaxa Master” in the company’s history since 1992. He is said to be one of only two people who know the secret mix of ingredients.
Vol. 40%