Specification: Dimple was named after the unique shape of the Dimple bottle. It was also known as Dimple Pinch in the USA, albeit in a stronger 43%abv expression. Dimple has an age statement of 15 years and a much more malty influence including single Malt Whiskies from Glenkinchie and Linkwood in the blend.
Specification: Mellowed drop by drop through 10-feet of sugar maple charcoal, then matured in handcrafted barrels of Jack Daniels own making. And Tennessee Whiskey doesn’t follow a calendar. It’s only ready when tasters say it is. Distiller judge it by the way it looks. By its aroma. And of course, by the way it tastes. It’s how Jack Daniel himself did it over a century ago.
Specification: Unleash the bold spirit of Jim Beam Devil’s Cut, a premium bourbon with depth and complexity that comes from liquid extracted from inside the barrel wood. All great bourbons have a magic to them, an element of mystery. As bourbon ages and matures, a portion is lost from the barrel due to evaporation. Many believe it’s angels claiming their dues. That’s why it calls the “Angel’s Share”—gone forever. After aging, when the bourbon is dumped out of the barrel, some liquid stays trapped deep inside the wood. This is the “Devil’s Cut.”
Specification: On the nose, there are aromas of violets, roses and mint combined with cherries and spices such as cinnamon and cloves. Well-structured, fresh and full-bodied. Bonacosta comes from Masi vineyards in the hills of the historic Valpolicella Classico zone. The soil is red calcareous sediments on basalt. Following a light 15% green harvest, the grapes were harvested separately, first the Molinara and Rondinella, then the Corvina a week or two later. The must underwent fermentation at 25-28C, using selected yeasts. Contact with the skins lasted sixteen days for the Corvina and ten days for the other grapes. The fermentation lasted a total of twenty days and was followed by complete malolactic fermentation. The wine was aged for six months, 86% in large Slavonian oak barrels and 14% (Corvina only) in small new Allier and Slavonian oak casks. Though run by the Boscaini family for six generations, it is really in the last fifty years that Masi has established itself as one of the Venetos most innovative wine producers. In the late 1950s, they identified certain historic vineyard plots which are vinified as Amarone and bottled separately to this day. In 1964, they launched the now-legendary Campofiorin, which revived the technique of a second fermentation with semi-dried grapes. Masi have also rescued the ancient Oseleta variety from extinction, and continue to use it in two of their celebrated "Supervenetian" wines.
