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9th June 2025 at 15:43
Definitely improved as it warmed and diluted a little. Reminiscent (unsurprisingly) of a rye boulevardier. Well balanced with some really lovely notes from the Chinato.
10th June 2025 at 01:45
Any thoughts on a work-around for the chinato? I don't think it's made it to Seattle yet. At least not where I've looked.
10th June 2025 at 03:03
I’d prob go Cocchi dopo Teatro, tho the herbal and bitter wormwood is less. The Chinato Ive got is very noticeably Italian-style dry red wine up front, but also super full bodied. I put it through an aerator it was beautifully silky. Yeah, I had to get it online and there was just the one brand available. My palate matched Simon’s description mancino pretty much exactly. Hope that helps.