J. Carranca Redondo

Fennel, rosemary and orange lead the aroma, followed by cinnamon, cardamom and a broader sweep of aromatic herbs and seeds. The palate is softly sweet and warmly spiced, with citrus keeping the finish lifted and composed. Serve over ice with a strip of lemon peel, or use in a highball or citrus-led cocktail; its herbal depth also works neatly after dinner beside almond pastries or dark chocolate.