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WHISKY MAGAZINE Numero 53

Magazine, France / Ref : 3288

8.00 €

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Historically, winter was distillation time. That's when work in the fields came to an end and the raw materials - cereals, fruit, cider or wine - were ready to be distilled. And this is still the best time to distil. The cold is a precious ally for fermentation, the natural preservation of wines, ciders or brews and co...See more

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