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750ml - Case of 12
Bottle:
$44.95
Very involved and inviting aromas of smoky toasty oak, beguiling black fruit and pastry tied into a lifted herbal...
750ml
Bottle:
$271.08
$301.20
The 2015 Cabernet Sauvignon Rubicon is a dark, exotic beauty. Dark cherry, plum, chocolate, and menthol make a strong...
750ml - Case of 12
Bottle:
$47.92
Intense aromas of plum, baking spice, leather and tobacco on the nose. Savory and warm on the palate with a long,...
750ml - Case of 12
Bottle:
$42.14
Garnet in color with intense savory aromas on the nose and an edge of dark fruit. Rich and full on the palate with...
750ml
Bottle:
$36.94
Perfumed aromas of black fruit, graphite, violets, pine cones and sandalwood. It’s full-bodied with firm, polished...
750ml
Bottle:
$24.00
12 bottles:
$23.52
Cabernet Sauvignon, Cabernet Franc, Petite Verdot, and Malbec. Aged for 18 months in used French oak.
Japanese Whiskey Muller Thurgau Red Blend 2015 12 Ship Free Items
Whisky might not be the first thing that springs to mind when we think of Japanese fine produce, but over the past one hundred years, this fascinating and multi-faceted country has diligently forged a unique whisky identity which is growing in popularity, and which is entirely its own.
The story of Japanese whisky begins in 1918, when Masataka Taketsuru was sent to Scotland to undertake a tour of single malt distilleries in the Highlands, and bring home a knowledge of whisky and distillation skills. He returned full of inspiration, helped no doubt by his new Scottish wife, and alongside his friend, Shinjiro Torii, set up what would become a successful whisky industry.
Today, the Japanese whisky industry is spread over a relatively small handful of distilleries, which continue to use Scottish techniques and recipes, but with a hefty dose of distinctly Japanese experimentalism. This is displayed most obviously in the barrelling techniques the Japanese use - to create a distinctly Oriental set of tasting notes, native Japanese oakwood casks are used for ageing, alongside casks taken from plum wine producers, which impart a beautiful set of floral flavors to the whisky.
While some distilleries produce some excellent single malts, the majority of Japanese whiskies are blended, which reveals a unique set of flavors and aromas ranging from honeysuckle and orange blossom, to toffee and acetone.