Brandy made from cinnamon preserved in brandy. Aged for at least 6 years in stainless steel tanks. The intense Cannelle by Jean-Paul Metté is used a lot in patisserie, but is also very interesting as a digestif.
| Allergens | Contains sulfur |
|---|---|
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| Residual sweetness | □□□□□ |
| Drinking temperature | 18° |
| Manufacturer | Jean-Paul Metté, 9 rue des Tanneurs, 68150 Ribeauville, France |
