Kaiyo Whisky Wood Library Series "The Unicorn" Nero d'Avola/ Frappato

Kaiyo Whisky Wood Library Series "The Unicorn" Nero d'Avola/ FrappatoA 10 year whiskey from Kaiyo finished in very rare Kentucky Bourbon barrels. Their master blender, Jeffrey Karlovitch, came up with a new process he calls, "Wet Char". Essentially, the barrels are charred with the residual bourbon left in the barrel and none of the existing staves scrapped clean. This creates multiple levels of new flavor and caramelization that is on display in Kaiyo's "The Unicorn".

matched with undertones of blood orange and stone fruit

Ramon Jane has been an icon for biodynamic wines coming from Penedes

The nose and palate are characterized by beeswax

on the skins for 5 days

Herbaceaous aromatics mixed in with dark fruit

as the land quickly rises to steep altitudes

Burklin Wolf Trocken RieslingThe Dr

Cuvee Lucia shows off the range of flavors and aromas of Sauvignon Blanc

dry finish

all carry an age statement and are always bottled without chill filtration

producing an aromatic whiskey that is rich and earthy on the palate

fun sparkler from California's Sacramento Delta is a unique combo of traditional and modern techniques