Most Triples have honeyed, praline and burnt sugar (caramel) qualities. In characteristic Dubuisson style, Scaldis Blonde Triple is much drier with higher white sugar notes, redolent of vanilla icing, meringue and marshmallow. Married to these lighter, more delicate sugar notes is a heady aroma of white peaches and pears, a hint of astringency and a tight, Champagne-like sparkle. Suitable for cellaring.
