I made this California Angelica in the style created by the Mission Fathers back in the 1700’s, when they took fresh grape juice and fortified it to ~16% alcohol with brandy distilled from wine made from the same Mission grapes and then aged the wine slowly in their wood and adobe sheds. During the summer the wine bakes, creating the toffee, nut and caramel flavors that concentrate as the alcohol and water slowly evaporate. My Angelica was made from Tocai Friulano grap es and is a blend of wines from the 2005, 2006 and 2007 vintages.
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