When butter is warmed gently over low heat it bubbles and browns to a rich, toasty, nutty substance known as Beurre Noisette. The process takes butter down a dark path, a path well traveled by rum and chocolate. This deeply complex (in flavor and history) trio, go together like old friends having a good time, mingling effortlessly.
Tasting notes: cashews, butterscotch, honey, oak, fudge.
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