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The rich texture and balance on the palate from aging sur lie gives way to flavors of vanilla
The process is managed carefully by our highly skilled whisky team
The wood has been naturally air dried and seasoned for over three years and the Chinquapin oak has been charred at various char levels for the aging of some of the whiskey
The "code" for the batches is as follows: The first letter of each batch indicates the order of the release for that year beginning with the letter "A" for the first batch
this sour smells like the raspberry bush
Don Elias Extra Anejo Tequila boxer-gin The rich texture and balanceA new classification of tequila added in the summer of 2006 this tequila must be aged for more than three years. Following the same rule as an Anejo, distillers must age the spirit in barrels or containers with maximum capacity of 600 liters. With this extended amount of aging the tequila becomes much darker, more of a Mahogany color, and is so rich that it becomes difficult to distinguish it from quality aged spirits. After the aging process, the
