The deep copper color, vanilla aroma, and notes of caramel and burnt marshmallow of bochet have long been of interest to us. But, all too often, a bochet passed to us at a club meeting or sampled at Club Night managed to disappoint. The bochets we tasted lacked body, were often very astringent, and were generally less then pleasant. So, we set out to develop a foolproof method to make a better bochet, and we’re here to share it with you.