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This ruby-red wine made with the native Concord grape is easy to drink, fruit-forward, and very enjoyable. This wine offers layered aromas of cherries and blackberries over a smooth, sweet, and coating palate held together by an enticing acidic backbone. Enjoy slightly cold with good company.
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Rich, dark and full-bodied, Captain Morgan Private Stock blends hints of secret island spices with a smooth velvet texture. The craft of Caribbean rum-making is over 300 years old. Captain Morgan Private Stock is one the most sophisticated rums to come from this long-standing tradition. Captain Morgan Private Stock takes the spirit of The Captain to the highest levels of taste and style - enjoy it straight, on the rocks, or with a favorite mixer.
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Hand-crafted in the Cognac region of France using specially selected, pure local ingredients. In a process that takes weeks to complete, Jean Marc XO Vodka is distilled nine times in very small batches using French copper Alambic stills, and is then micro-oxygenated and charcoal filtered through Limousin oak. The result is an extraordinary Vodka possessing a floral bouquet, complex & elegant flavors, a silky texture and very long finish. Jean Marc XO has raised the craft of Vodka making to a fine art.
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Produced and distilled using only artisan methods, Sunora Bacanora is carefully hand-crafted in small batches to assure it meets the high standards set forth by its original makers, several generations ago.
In old-style tradition, the cores (or pinas) of the harvested Agave Pacifica are first roasted in stone pits lined with mesquite wood and charcoal. To release their juices, the cooked pinas are crushed using large stone wheels. The juice is then carefully fermented then triple distilled for purity.
This simple, old-world method is the secret behind Sunora Bacanora's alluring flavor: Dry, Complex, and Peppery with a Smoky, Earthy Finish.
In old-style tradition, the cores (or pinas) of the harvested Agave Pacifica are first roasted in stone pits lined with mesquite wood and charcoal. To release their juices, the cooked pinas are crushed using large stone wheels. The juice is then carefully fermented then triple distilled for purity.
This simple, old-world method is the secret behind Sunora Bacanora's alluring flavor: Dry, Complex, and Peppery with a Smoky, Earthy Finish.
