RARUM is a unique rarity of the collection RARS, of limited production, that the Winery Can Backpack Molí developed jointly with the chef Artur Martínez.
The garum is a condiment ancient mediterranean. Already developed by the phoenicians and greeks, it is in ancient Rome when it reaches its maximum splendor. It was a sauce of blue fish or their entrails, which fermenting for several weeks with salt and aromatic herbs. The liquid obtained after the fermentation is known by the name of garum. This liquid is filtered and stored in amphorae, terra cotta conservation and transport. The dry residue that was not dissolved in the sauce it was known as the allex, or hallec, and washed with a solution of salt water repeatedly and it was a sauce of lower quality so-called liquamen. The garum used combined with wine (oenogarum), with water (hydrogarum), vinegar (oxygarum) or oil (oleogarum), depending on the taste, of the application or the scope of the consumer. His application was similar to the soy sauce for asian.
RARUM is a staple composed of unique design, developed with colatura of anchovies from l’escala, Ratafía (liquor made from herbs and nuts green traditional Catalan), grape juice, green, garlic, and black pepper. The result is an extraordinary condiment. Deep and very elegant, richer, and power up sauces, soups, pastas, stews, vegetables, stir-fried, grilled and roasted
This wine appetizer flees from the conventional vermouth dense and powerful, proposing a more vinous and culinary least liqueur. Looking for nuances more balanced and elegant on the palate, and a seductive aromatic complexity. Made with Macabeo (White) and Grenache (Black) of the farm itself, is not filtered (cloudy) or add candy. The maceration and aging is carried out in a stainless steel tank to keep the naturalness of the wine and the natural botanicals. Very limited production of 800 bottles.
Best Vermouth in Spain by Gastroactitud: https://www.gastroactitud.com/bar/vi-de-aperitiu-vermut-artur-martinez-aurt/
The RarBullit is a natural wine made with Macabeu of 70 years of the plot the Vinya d’en Xesc of Celler Can Backpack Molí, which retrieves the ancestral technique Catalan get sweet wines from the fermentation of wort is boiled and reduced previously. The juice pressed hierbe for 8 hours to nearly halve the amount. It is then strained and cooled in a small stainless steel tank, and then incorporate fresh grape and initiate a spontaneous fermentation by indigenous yeasts. Once fermented, is available in a small barrel of chestnut trees where every year a “draw”: withdrawn 1/3 part of your interior to bottling and is filled with new wine. The result is one of the most precious jewels of the winery. Only 250 bottles per year (500 ml) of a sweet, dense, velvety and sweet, with the perfect balance between acidity and sweetness
