The flavor of cinnamon in wine of Podkarpacie
Discover the of Podkarpacie wines revealing the of cinnamon flavor during the olphactive analysis (nose) and during the gustative analysis (mouth).
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The wine region of of Poland. Wineries and vineyards like the Domaine Winnica Łany or the Domaine Winnica Łany produce mainly wines white, red and pink. The most planted grape varieties in the region of are Seyval blanc, Cabernet-Cortis and Cabernet-Dorsa, they are then used in wines in blends or as a single variety. On the nose of often reveals types of flavors of non oak, oak or red fruit and sometimes also flavors of dried fruit, vegetal or tree fruit.
We currently count 2 estates and châteaux in the of , producing 7 different wines in conventional, organic and biodynamic agriculture. The wines of go well with generally quite well with dishes of spicy food, sweet desserts or lamb.
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Tobermory launches 24-year-old whisky finished in Oloroso Sherry casks
Only 3,600 bottles of Tobermory 24 Year Old Oloroso Cask Finish will be available, following last year’s release of a 23-year-old Hebridean Series single malt from the same batch. Bottled at 52.5% abv, Tobermory 24 has spent the last nine years in Oloroso Sherry casks sourced from González Byass. The series is part of a new focus on aged Tobermory releases under Brendan McCarron, master distiller for parent company Distell, master blender Julieann Fernandez and Tobermory manager Cara Gilbert, 28 ...
Jenson Button makes foray into the spirits world with blended Scotch
The new blend, jointly developed by Button and Taiwan-based drinks consultant George Koutsakis, is named after the historic process of designing and hand building the bodywork for a luxury car. It brings together malt and grain whiskies from the five main regions of Scotland: Islay, Campbeltown, Speyside, the Highlands and the Lowlands, before being married together and extra matured in ex-sherry casks and finally bottled at 46% Button, who also last year revived the fortunes of the formerly def ...
Whisky aged in native oak
Whisky is emphatically a product of place. The flavours in the glass conjure images of the spirit’s origin, from an Islay malt’s distinctive peat smoke to the exotic perfume of a Japanese blend. Traditionally, however, that local accent is lost when spirit is filled into cask. The vast majority of Scotch malts and blends, for example, are matured in oak sourced from thousands of miles away, and previously used to age bourbon or Sherry. Some whiskies might venture into more exotic territory. Thin ...