Metté Marc de Gewurztraminer (Alsace) – So much spice, smoked meat, and coriander whipped up by raw distillate. Very easy to hate, and I almost do…but in the end, it’s just so gloriously weird that I love it. Marc can be appealing or it can be challenging, but I think marc de gewurztraminer is the post-graduate examination of marc; so, so difficult without proper preparation. (9/10)
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metté
White broth
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Metté Bouillon Blanc Eau-de-Vie (Alsace) – Also known as fleur de molène, this is (if my investigations are correct) what’s known in English as mullein (Verbascum thapsus). It’s light, but quite floral and vividly spicy, yet a profound elegance remains throughout. It’s almost “pretty,” if one can call a 45-degree spirit that. (3/06)