ABV – 14%
An iconic French aperitif since 1830. Serve neat, chilled or on the rocks, or in a cocktail.
This vermouth is a blend of wine and exotic aromatics, including; quinine, cocoa, bitter oranges, vanilla and calumba. The base ingredient for St Raphaël is known as “mistelle”. It is obtained by fortifying grape juice with alcohol in order to interrupt fermentation and maintain the natural sugar found in the grapes. Quinquina and bitter orange peels, vanilla and cocoa are then added and macerated slowly in the spirit until the aromas have been fully absorbed. During blending, the cellar master François Lairis uses his skill and talent to ensure St Raphaël is perfectly balanced, before proceeding to the final steps of refrigeration, filtration and bottling
Store in a cool, dry place.
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Côte d'Azur, France
It truly became ingrained in French culture during the “30 Glorieuses,” or the thirty years following World War II. Dining, cafe culture, and lively bistros had returned in force to France and St. Raphaël was the drink of choice. St. Raphaël is the result of a blend of fine wines and carefully selected aromatic plants which conjure up exotic faraway places: cocoa, bitter oranges, vanilla, calumba, etc. The basic component of St. Raphaël goes by the mysterious name of “mistelle”. Mistelle is obtained by stopping the fermentation of the grape juice by adding alcohol to keep the natural sugar of the original grapes. Spices and bitter orange peels as well as vanilla and cocoa are then left to macerate slowly in the alcohol until all their aromas have been fully absorbed. During the blending operation, it is the Cellar Master – respecting a hundred years-old tradition – who gives St. Raphaël its perfect balance.Find out more