As early as 1776, Peter Stobbe began to let the Stobbe Machandel mature in barrels. This tradition was followed by the Stobbe 1776 barrel filling for the 240th anniversary. Stored in a bourbon barrel for 12 months, the sharp tips of the coriander are...(Read More)
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As early as 1776, Peter Stobbe began to let the Stobbe Machandel mature in barrels. This tradition was followed by the Stobbe 1776 barrel filling for the 240th anniversary. Stored in a bourbon barrel for 12 months, the sharp tips of the coriander are...(Read More)