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Bottle: $86.50
A white, not a rosé as it doesn't spend any time on skins, but the pressing give a pale onion-skin hue. This second...
DC
91
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Bottle: $67.12
This really captures those Clairette florals, it's very pretty and pure. Full-bodied, but feels fresh and full of...
DC
96
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Bottle: $40.18
Maybe the greatest natural white wine I have ever tasted. Complex and strikingly original lemon-zest, smoke and...
JS
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Red
750ml - Case of 6
Bottle: $55.62
The 2016 Aglianico del Vulture Don Anselmo opens slowly at this young stage, yet it’s quite intense all the same....
VM
94
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750ml - Case of 6
Bottle: $126.53
Derthona is the old name for Tortona, the area in Piedmont where Timorasso is traditionally grown. Timorasso is a...
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Bottle: $74.14
Fresh and harmonious, with a frame of fine-grained tannins creating plush texture for concentrated flavors of ripe...
WS
92
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750ml - Case of 6
Bottle: $76.60
Dark and earthy from the first tilt of the glass, the 2019 Aglianico Bocca di Lupo smolders up with a blend of...
VM
93
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Aglianico Bourbon Falanghina Mencia Pre-Arrival

Aglianico is a black skinned grape most commonly associated with the exquisite wines of the Campania region of Italy. It thrives most happily in hot and dry climates, and as such, has had plenty of success in the New World, particularly in the United States, where it is used to great effect in many red wines. It was believed to come from Greece several thousand years ago, brought by Pheonician tradesman, and was wildly popular in Roman times, when it was used in the finest wines made by the Roman empire. Aglianico grapes produce full bodied red wines which have a high tannin and acid content. As such, it has excellent ageing potential, and with a standard amount of time in a barrel, it rounds out and mellows to produce beautifully balanced wines.

Bourbon has survived all manner of difficulties and restrictions to become one of the world’s best selling and most recognizable spirits. This unique and distinctly American whiskey came from humble origins, allowing poor farmers in the fields of Pennsylvania and Maryland to make a living from their crops. Prohibition, temperance movements and conflict continuously threatened to wipe Bourbon from existence, but today the drink is stronger than ever and has a global audience of millions. Over time, it has become more refined, and innovation and experimentation has set modern Bourbon apart from other whiskey styles.

Today, the Bourbon heartland and spiritual home is in Kentucky, where the whiskey producers of northern states traveled to seek a new home, free from oppressive tax regimes in the early days. It is now far from the rough and ready spirit of yesteryear, governed by strict rules and regulations to maintain standards and keep quality high. Modern Bourbon must be made from a mash which is no less than 51% and no more than 80% corn (the rest of the mash being made from rye, wheat or barley), giving it a distinctive sweetness, and it must be aged in charred, white oak casks with no other added ingredient but water.

The varied flavors of different Bourbons come about mainly from the different quantities of the permitted grains in the mash. A larger proportion of rye will produce a spicy, peppery whiskey, whereas more wheat will result in a smoother, more subtle drink. Ageing and water quality, as well as the expertise and vision of the craftsmen who distill it, will also make a difference, meaning there is much more to Bourbon than might first meet the eye.