{"id":2520,"date":"2018-12-12T12:32:06","date_gmt":"2018-12-12T12:32:06","guid":{"rendered":"http:\/\/www.foodfriends.com\/blog\/?p=2520"},"modified":"2018-12-12T12:32:06","modified_gmt":"2018-12-12T12:32:06","slug":"dryck-kul-till-jul-fran-martell","status":"publish","type":"post","link":"https:\/\/old.foodfriends.com\/blog\/dryck-kul-till-jul-fran-martell\/","title":{"rendered":"DRYCK &#8211; Kul till Jul, fr\u00e5n Martell"},"content":{"rendered":"<p>Idag sl\u00e4pps en ny cognac fr\u00e5n Frankrikes \u00e4ldsta cognachus. Martell VSOP Red Barrel som den heter, har lagrats p\u00e5 speciella ekfat vilket har gett den en unik r\u00f6d f\u00e4rg, d\u00e4rav namnet.<br \/>\nSmaken skall vara perfekt balanserad mellan frukt- och fattoner.<br \/>\nMartell som fyllde 300 hundra \u00e5r 2015 \u00e4r en av de st\u00f6rsta producenterna och exporterar \u00f6ver hela v\u00e4rlden. Den unika f\u00e4rgen kommer allts\u00e5 fr\u00e5n \u00e4ldre och v\u00e4ldigt s\u00e4llsynta ekfat vars \u00e5lder och speciella egenskaper vid lagring ska ge den en h\u00e4rlig karakt\u00e4r, ut\u00f6ver den r\u00f6da f\u00e4rgen. Toner av gula plommon, aprikoser, honung, persika och s\u00f6ta kryddor g\u00f6r cognacen perfekt till julgodiset.<\/p>\n<p>Finns att best\u00e4lla p\u00e5 Systembolaget fr\u00e5n och med idag och kostar 699sek f\u00f6r 70 cl, alkoholhalt 40% Produktnummer 81506.<\/p>\n<p>Kul till Jul<br \/>\nSk\u00e5l s\u00e4ger FoodFriends!<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Idag sl\u00e4pps en ny cognac fr\u00e5n Frankrikes \u00e4ldsta cognachus. Martell VSOP Red Barrel som den heter, har lagrats p\u00e5 speciella ekfat vilket har gett den en unik r\u00f6d f\u00e4rg, d\u00e4rav namnet. Smaken skall vara perfekt balanserad mellan frukt- och fattoner. Martell som fyllde 300 hundra \u00e5r 2015 \u00e4r en av de st\u00f6rsta producenterna och exporterar [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":2521,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-2520","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2520","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/comments?post=2520"}],"version-history":[{"count":2,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2520\/revisions"}],"predecessor-version":[{"id":2523,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/posts\/2520\/revisions\/2523"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media\/2521"}],"wp:attachment":[{"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/media?parent=2520"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/categories?post=2520"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/old.foodfriends.com\/blog\/wp-json\/wp\/v2\/tags?post=2520"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}