Bloody Butcher Bourbon skus_4162643 but with some real old-vine

but with some real old-vine intensity

The Wine also undergoes partial malolactic fermentation for a creamy mouthfeel

Initial chemical aromas suggest paint and raw oak

Tiziano Sparkling Rosato goes with just about everything

the aroma settles beautifully into hints of slate and rainwater

Bloody Butcher Bourbon skus_4162643 but with some real old-vineNew Liberty's Rob Cassell turned to Doylestown's Castle Valley Mill for the deep red kernels of Bloody Butcher corn, a magenta purple heirloom varietal that's not well suited to industrial farming (its skinny stalks can't handle a fall storm) but that is noted for its fruitiness and an oily richness that's prime for grits and whiskey. It makes up 68 percent of this mash bill, well exceeding the 51 percent corn minimum required to be called bourbon.