We harvest by hand, take care of the grapes, work slowly and age the wine in oak barrels.
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The reposados (try paQui and Chamucos), which are aged for three months in oak barrels, have an added smoky flavor.
Today, the factory where the hot sauce is bottled after aging for three years in white oak barrels is a thoroughly modern operation.
The rums are also aged in American Oak barrels which adds to the rich flavors aged in the warm days and cool nights of the islands.
Schoener ferments the juice right along with the grape skins for three weeks, extracting every last flavor out of them--pleasant and harsh alike--then ages the fermented juice in new oak barrels for 10 months.
Intrepid Soutter got an idea: why not lower the bar a bit on the oak barrels and aging time and bring a palatable product to the American market for a dollar or two less?
And unlike Chardonnay, fine Pinot Gris is not "a winemaker's wine" that can make up with cellar cosmetics (like aging in charred oak barrels and secondary fermentations) what it lacks coming in from the vineyard.
Aged in oak barrels for at least two years, Chianti Classico wines are identified by a black rooster within a red circle on the neck of the bottle, signaling membership of the Chianti Classico Consortium.
With bourbon, the trick cannot be replicated precisely because nearly all existing brands already come from single distilleries: the only blending is of the contents of the individual charred oak barrels in which the whiskey matures.
Bourbon Whiskey is generally perceived as being sweeter than other whiskies due to the high percentage of corn used in the mash bill and the use of new oak barrels, which retain all of their original sugars.
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Debbie, who is extremely familiar with the art of wine-making, also prepares snack offerings such as ham and cheese croissants, fine cheese plates, fresh baguettes and gourmet chocolates to pair with wines that age two or three years in French oak barrels.
Made from personally selected blue agave plants, multiple distilled with pure spring water, it gets its platinum color from ultra-modern filtration, and is finished by hand with an extra anejo tequila which has rested in oak barrels for five years to enhance the flavor.
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There is even a factory owned by French wine company Seguin Moreau producing 300 white oak wine barrels a day, shipped to Napa Valley, Calif.
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The Nonino Quintessentia comes from an amazing family of distillers from Friuli, who make their Amaro in small batches before aging in French Oak and Sherry barrels.
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But then he does something unique in the world: While the rums start in the traditional fashion, produced in local distilleries and barrel-aged in the tropical sun, they are plucked from their country of origin at just the right moment and brought to the Ferrand estate in France, where they are refined for several more months in small French oak Ferrand cognac barrels.
The team at Beronia uses a mixed barrel program to age the wines, which essentially involves using barrels with American oak staves and French oak ends, a hybrid barrel if you will.
The rum is aged in a combination of new un-charred American oak and used American Whisky barrels, and then blended with older rums for consistency and carbon filtered to create a light and complex rum.
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Despite all these pains taken to mellow it out, when consumed neat or on the rocks, it has just a bit more flavor than either of its more mainstream peers, a light but noticeable aroma of toasted oak from the charred bourbon barrels it is aged in, with just enough maltiness to let you know what it was made from.
Aged in 25-year Irish whiskey barrels from Teeling Whiskey Company, Kindred Spirit was a smokey black beer with a subtle hint of oak and whiskey.
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