Nose: The savory side of rye is showcased by an array of exotic spices and seeds–caraway, fenugreek, dill, and mustard. Rye toast, grilled cornbread, and roasted taro root give it a bready depth. The…
Aromas of grilled peach, plum, and marzipan; the palate echoes the nose with the addition of apricot and lemon zest; toasted green peppercorn and salty peat smoke on a long, dry finish.
Padre Azul Day Of Dead Limited Edition Anejo - The Mexican Díade los Muertos–Day of the Dead–is a unique celebration of life and death, of eternal friendship, and the memory ofthose who have been…
A blend of one-third each Pedro Ximénez, Garnacha Blanca and Macabeo grapes from the villages of Lloar, Torroja and Poboleda, respectively. They consider this an homage to Jerez. It fermented in…
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