Cultivating 200+ species of tomato in his biodynamic garden (they have great names -- Golden Jubilee, Andean Horn, Berne Rose, so on), distilling wizard Laurent Cazotte's famed tomato brandy has arrived. Picked at peak ripeness (nearly sundried on the vine! almost..), the tomatoes are destemmed and macerate in brandy crafted from spent Folle Noire grapes. At maximum extraction, the juice is racked and redistilled before blending and making final adjustments to the proportions of Folle Noire juice.