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Balance Of Golden Ball»
Beechworth attracts the most artisanal winemakers, the region's rich mineral soils and parched, undulating terrains, breed wines of vigorous flavour, crystalline textures and boney savoury tannins. The first parcel of Crown Land in the region was acquired by Isaac Phillips in 1857, he christened his estate Golden Ball and built a hotel named Honeymooners Inn, servicing miners on their way up the steep trails to the Beechworth goldfields. The old pub remains but the surrounding land has been turned over to viticulture, planted to vine in the nineteen naughties, it produces a quality of wine that's reserved for the nation's most exclusive winelists. Served by.. Small batches of beechworth's best»
Worthiness Of Willyabrup»
Returned servicemen from the Great War could look forward to government grants of pastoral freehold. West Australia's Willyabrup Valley was such a place, just a short walk from the balmy beaches of Indian Ocean, it offered the veterans excellent potential for agriculture. The fertile lands of Sussex Vale were originally established to animal husbandry by the discharged troopers, generations of livestock enriched the soils and it was astutely sown to vines in 1973. Fortuitously placed at the very heart of the Australian west's most illustrious estates, it continued to occupy the thoughts of neighbouring Howard Park's chief winemaker, until he acquired the.. A better block on hay shed hill»
Built Of Barringwood»
Planted to a steep north facing slope, under the shades of an ancient sawmill, very near the estuaries Mersey and Don, the measured yields of an elite little vineyard are hand picked for vinification by the illustrious Josef Chromy wineworks at Relbia. Highly specialised with the effusive sparkling styles and aromatic whites, winners Winestate Alternative Varietal of Year, the barriques of Barringwood are percolating parcels of Pinot Noir, which are setting a benchmark for the artisanal boutique estates of Devonport and greater Launceston. Barringwood are grown within a unique mesoclime, the longest growing season in Tasmania, each bottle is remarkable for its.. Ardour of affection on the apple isle»
In Praise Of The Pinot»
At latitude 45 degrees south, Central Otago is the southernmost wine region in the world. Snow topped mountains, rocky ranges and dry tussock hills, a place of climatic extremes, bitterly cold winters, parched soils and discouragingly poor fertility. Designed by the angels in heaven for sublime and stupendous vintages of Pinot Noir. At the very epicentre of the most desirable confluence in Central Otago microclimes is Nanny Goat Vineyard. Conspicuous for her serious weight of fruit, splendid structure and chewy, textural palate, Nanny Goat make a magnificently endowed style, offering the understated power and presence to accompany gourmet game sausages, meaty.. That's perfect for porterhouse»

Jack Daniels Single Barrel Tennessee 700ml CONFIRM AVAILABILITY

Bourbon American
Each batch of Jack Daniel's Single Barrel is drawn from a single charred white oak barrel. It offers unadulterated taste, smokier, bolder and packing enough firepower to light a Confederate cannon. It's the job of Jack Daniel's Master Distiller, as the official taste tester, to determine which casks measure up for inclusion into the final mix. When you drink Single Barrel, note the cask number on the label, detect the different nuances, a strong caramel or vanilla presence or maybe the toasted oak or fruit drawn from the barrel will capture your tastebuds.
Available in cases of 6
Case of 6
$539.50
Made to the exacting standards of Old No. 7, Single Barrel is charcoal mellowed and matured in charred white oak barrels. Single Barrel however is aged in a special place within the barrelhouse. Casks showing potential are rested in the upper reaches, known as the Angel's Roost. Here summer temperatures can easily reach over 100 degrees fahrenheit, and in winter dip below freezing. Year after year, the seasonal changes affect the Whiskey, as Single Barrel acquires it's many complex flavours, like the caramelized sugars from the cask's charred interior. Each bottle is hand labeled with its barrel number, giving fine spirit connoisseurs the opportunity to understand the uniqueness of Single Barrel
Rich red amber color. The nose, surprisingly smooth for its proof, is full of wood and peachy fruit. Its dry, oaky, taste has a nice glow but no afterbite. The process of filtering every drop through ten feet of sugar maple charcoal ensures its distinctive flavour and makes it a true Tennessee Whiskey. Cut with water, the oak and underlying corn are more pronounced, exhibiting strength to the finish.
Bourbon & American Whiskies
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13 - 24 of 42
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