Xanath Crèma de Vanilla

Χώρα παραγωγής: Mexico

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Xanath (pronounced "SHA-nath"), was first produced in 1949 by Gaya Capellini, a vanilla beam farmer in Mexico’s Veracruz region, his family still grow the vanilla beans used to make this liqueur.

Don Dominco Gaia (Gaya) Tossi came with the first wave of Italian immigrants to Gutierrez Zamora and, in 1873, established his Casa de Beneficio for the curing, drying and exportation of vanilla beans. Over the next 25 years, the Gaya family built ovens used for the first step of properly drying the beans.

In 1945, Orlando Gaya Montini, grandson of Don Dominco, began the production of pure vanilla extract, and in 1949 he opened Vai-Mex, the Gaya vanilla extract plant. That same year he formulated and produced Xanath Crèma de Vainilla.

Aztec monument meets Totem pole in this matt black glass bottle, striking to look at but heavy and somewhat clumsy to handle. The marketing on the label of this liqueur from Mexico comes thick and heavy: it both claims to be 'rainforest-friendly' and that it uses the same vanilla "once exclusively reserved for ancient gods and royalty".

Αξιολόγηση

Η γευσιγνωσία έγινε στις 02/05/2012

Όψη:

Clear, dark amber, with bronze highlights.

Μύτη:

Ristretto with vanilla syrup, dark chocolate and drinking chocolate, crème brulee and patisserie.

Στόμα:

Syrupy, ristretto-led palate with chocolate and caramel sauce, with burnt vanilla pod eventually emerging.

Επίγευση:

Walnut and burnt caramel, bitter chocolate and lingering cardamom spice - more akin to a coffee liqueur.