Bourbon Furmint Syrah Vermentino Spain Aragon Campo De Borja

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.

Known as Syrah in most countries around the world, and Shiraz in Australia and certain other regions of the New World, this grape varietal has proven over the centuries to be one of the most powerful and flavorful red wine grapes there is. It is now one of the planet's most widely grown grapes, and is a favorite with wineries as a result of its robustness and versatility. It isn't easy to identify many characteristics of this particular varietal, due to the fact that it is highly versatile and shows significant differences in flavor and character depending on the terroir it is grown in, and the climatic conditions of the region. However, Syrah is most widely associated with full bodied, strong and loud red wines, packed full of fruity and spicy flavors, held in a beautifully deep red liquid.

The Vermintino grape varietal has been grown in northern Italy for centuries, but is perhaps most closely associated with the island of Corsica, where it is the most widely planted grape varietal and is one of the key flagship grapes on the island. Thought to have originated in Spain, the Vermentino grape quickly spread to other countries, and is now found in many parts of Mediterranean Europe and the New World. The grape itself is prized by wineries due to the crispness of its acids, and the wide bouquet of refreshing flavors it carries. Most commonly, Vermentino is known for holding flavors of green apple and lime, and for having a relatively light body with a low alcohol content. As such, it makes a perfect match for a wide range of foods, and is particularly popular when paired with shellfish.

Ever since the Phoenicians and Romans brought their knowledge of vine cultivation to Spanish soils, the country's culture has grown alongside wine production, with wine being a vital part of Spanish identity and Spanish traditions. Each region of Spain has a wine quite distinct from the others, and it is produced by smallholders and families as much as it is by large companies and established wineries. From the relatively mild and lush regions of La Rioja to the arid plateaus that surround Madrid, grapes are grown in abundance for the now booming Spanish wine industry, and new laws and regulations have recently been put in place to keep the country's standards high. By combining traditional practices with modern technology, Spanish wineries are continuing to produce distinctive wines of great character, flavor and aroma, with the focus shifting in recent decades to quality over quantity.

In the shadow of the mighty Pyrenees mountains in north-east Spain, we find the beautiful and unique region of Aragon. Aragon is a former kingdom and a Spanish community with its own fierce, independent spirit, where people take huge pride in their history and culture, and this shines through in the wine production which takes place here and results in some of Spain’s best and most distinctive wines. One of the things which typifies Aragon and sets it apart from some of the other wine regions of Spain is its huge range of landscapes and climatic conditions. The mountains which form a border between Spain and France create a set of microclimates, which cause huge variation from one sub-region to the next, and within Aragon you can find both sub-zero temperatures in the foothills of the mountains, and scorching heat on the desert plains of Monegros. As such, we end up with a set of wines which swings between radically different flavor profiles and features, making it a truly fascinating region to explore.

Aragon is split into four DOs (designation of origin) sub-regions, each identified for their excellence and unique contribution to the quality of Spanish wine and viticultural identity. These DOs each come with their own strict sets of rules and regulations, dictating which grape varietals are permitted to be grown, how long each wine type should be aged for, and things like the alcohol content minimums in each wine. This helps to standardize quality for the region, and ensures that the wines produced there are worthy of bearing the name of their DO in the bottle.

The four DOs of Aragon are: Somontano, the most famous and widely respected DO in this part of Spain, DO Carinena, DO Calatayud, and DO Campo de Borja.