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Items 2581-2595 of 5880
Glen Turner Heritage Double Cask is a refined single malt Scotch whisky, aged in oak barrels and finished in port casks for added depth and complexity. It boasts rich notes of dried fruit, vanilla, and subtle spice, complemented by a smooth, well-rounded finish.
Asconi Sol Negru Merlot 2016 captivates with its deep ruby red color, radiating elegance and richness. The wine opens with an inviting fruity aroma that is both vibrant and enticing, featuring prominent notes of ripe cherries complemented by subtle hints of other red fruits.
The 2022 Vino Rosso N Contrada Valle is dark and rich in the glass, with a balsamic flourish that gives way to mentholated herbs and dried black cherries. This is soft and soothing on the palate with ripe wild berry fruits and zesty citrus tones under an air of violet inner florals.
From the producer: Spicy and savoury, Ardcore grips the senses with waves of marmite, burnt toast, chicory charcoal and infused coffee grounds making for a mosh pit in the glass. Like a safety pin through the septum, a classic Ardbeg herbal top note is present, while swirling, smoky bonfire and molasses loiter backstage.
Herradura Double Barrel King of Kentucky Reposado is an exceptional reposado tequila crafted in Jalisco, Mexico. This tequila undergoes a double-barrel aging process, enhancing its flavor and character. Expect a rich and complex palate with notes of vanilla, caramel, and a hint of oak, indicative of its time spent in oak barrels.
Its rich flavors and golden complexion are developed in toasted oak barrels and its mellow character comes from being shaped through a secret blend of charcoals.
Armagnac is the oldest brandy (and liquor) recorded to be still distilled in the world. Markovic Estates keeps this tradition alive by sourcing the finest grapes from the Armagnac region in Gascony, southwest France.
Multi-award winning Tomintoul 16 Year Single Malt Scotch Whisky has been lovingly crafted, from a selection of the finest bourbon casks, each aged for at least sixteen years.
The Pinot noir was harvested coldand allowed to push a cap before getting one homogenizing pumpover as primary fermentation began. Ina year that was hot and drythere was a threat of heaviness, sothe wine saw minimal cap management, gentle press downs or pumpovers as the fermentation temperature peaked,and was pressed when dry.
