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750ml
Bottle:
$19.60
12 bottles:
$19.21
Knapp is proud to have the only planting of Siegerrebe in the Finger Lakes. A cousin of Gewürztraminer, it means...
750ml
Bottle:
$18.72
12 bottles:
$18.35
COLOR: Bright ruby red color.
NOSE: Intense nose with vinous notes and touches of wild blackberries.
FLAVOR:...
750ml
Bottle:
$16.10
$18.40
The 2021 Refosco dal Peduncolo Rosso is wildly unique. A burst of incense and cedary spice gives way to depths of...
750ml - Case of 12
Bottle:
$14.01
Garnet-red colour tending towards violet, intense bouquet with hints of wild mulberries, wild berries. Heady taste,...
750ml - Case of 12
Bottle:
$45.86
Candied lemon and baked green pear on the nose. Full, persistent body, with a dense and layered palate. Finishes with...
750ml - Case of 12
Bottle:
$58.31
Intense red with purple tinges. Hot and intense nose with a strong bouquet of licorice, blackberry and spices. Dry,...
750ml - Case of 6
Bottle:
$41.00
An intense deep ruby red color, with violet reflections. notes of white pepper unfold to juicy acidity and accessible...
Japanese Whiskey Refosco Siegerrebe Vranec Wine
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.