Mascaro Brandy V.O.
AUTHENTIC SPANISH BRANDY FROM PENEDES
Aged for a minimum of 3 years in Limousin oak barrels
Produced by family business, distilling brandy since 1945
Perfect digestif, served with coffee and chocolates
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Description
Mascaro Brandy V.O is distilled with grapes from the Mascaro family’s own vineyards, located in the Penedes region of Spain. The grapes are pressed and vinified in their cellars, followed by a double distillation technique. At Mascaro, they distill and age each holland (distilled wine) separately for each variety and year, using a manual technique that allows Mascaro to give their products their unique personality.
Mascaro Brandy V.O. is aged for a minimum of 3 years in Limousin oak barrels, in a process that is totally controlled by the winemaker of the Mascaro family. The blending of the different hollands (distilled wines) is handmade so they obtain a very personal and appreciated brandy in order to satisfy every customers expectations.
70cl / 40% ABV
Ingredients
| 100% Wine spirit |
| sugar |
| caramel |
Details
| Net Weight: 70cl |
| Best Before: See label |
| Country of Origin: Spain |
| Brand: Mascaro |
| Packaging: Sealed glass bottle |
| Storage: Store in a cool dry place |
| Region: Vilafranca del Penedes |
| ABV: 40% |
Recycling Information
| All of our food packaging can be reused, recycled or disposed of in a sustainable way. Learn more |
Delivery Information
| Standard Delivery (orders under £75) | £8.50 |
| Standard Delivery (orders over £75) | FREE |
| Priority Delivery (orders under £75) | £11.95 |
| Priority Delivery (orders under £75) | £3.45 |
| Collection | FREE |
How to cook with Mascaro Brandy V.O.
This is the perfect suckling pig dish for two people to share and a great Christmas alternative to roast turkey. A whole leg of cochinillo suckling pig roasted in the oven until crisp and succulent and served on a bed of buttery cavolo nero cabbage garnished with chesnuts, prunes and finished with a brandy sauce.
Why buy from us
Recipe Inspiration
1hr 20 mins
4 people
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