Tin Cup American Whiskey 70cl Disarrono followed by 15 days of

followed by 15 days of fermentation at controlled temperatures (26–28°C) and a further 10 days of post-fermentative maceration

the house has long been recognised as one of the greatest names in Port

and soothing vanilla provides an interesting counterpoint

the wine is velvety and smooth

wet winters replenished soil moisture

Tin Cup American Whiskey 70cl Disarrono followed by 15 days ofTin Cup Whiskey started out as a hobby for American Jess Graber. It is made in the colourado hills and comes in an unusual hexagonal shaped bottle with a tin cup as the cap, which doubles up as a drinking vestal. Made to an exact mash bill with a higher than normal rye content, 64% corn, 32% Rye and 4% malt. This is then aged in new charred white oak barrels, with charred staves and charred ends. It is a blend of 4 and 5 year old whiskey and cut with