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Josef Chromy OAM escaped from war torn Czechoslovakia as a penniless 19 year old in 1950, he fled across minefields, evading soldiers and killer dogs, ultimately finding a new home in the lucky country. Chromy has been a long standing principal in the Tasmanian food and wine industry, he established Tasmania's leading brands, including Bay of Fires, Jansz, Heemskerk and Tamar Ridge. At 76 years young, he launched his namesake label, planting one of the apple isle's most stately vineyards and gazetting Tasmania's most compellingly stylish range of wines. Chromy's sensational vintages are as conspicuous for the uniqueness of their character as they are for their sublime and articulate charm. They divide the industry press and excite all adherents of engaging, eloquent & decidedly.. Tasty treats from the apple isle»
Coonawarra graziers have access to the finest soils for viticulture. Doug Balnaves was born in the very heart of Coonawarra, quite near the sacred cricket pitch at Penola. An accomplished herdsman and shearer, Balnaves took up the challenge of planting vineyards in 1971. Working under the tutelage of legendary Coonawarra winemaker Bill Redman, Balnaves immersed himself in the culture of the vine, ultimately establishing a grande marque of Coonawarra and securing the inaugural presidency of the Coonawarra Vignerons Association. He remains a lifelong member of the Penola Pipe Band. For those who like their wines structured yet satin, powerful yet prettily perfumed, in the mouthfillingly muscular Coonawarra way, the Balnaves brand endures in the tradition of world class vintages grown to.. The old sheep shearer's shanty»

Jameson Irish Whiskey Cradle 4.5Litre

Jameson Irish Whiskey Cradle 4.5Litre - Buy
Whiskey
John Jameson's Dublin Distillery was founded in 1780 and laid down a tradition for quality and success. His family motto and guiding philosophy was Sine Metu, meaning Without Fear, which appears today on every bottle. He set new standards and invested in the latest manufacturing processes. When he discovered that certain strains of barley made a superior whiskey, he persuaded local farmers to grow them by providing seed grain every spring. He also insisted that only the finest casks available were used for maturation.
Jameson Irish Whiskey is the perfect combination of traditional pot still and elegant grain whiskey. The principal ingredients in Jameson are malted barley, unmalted barley and pure water. Precise amounts of malted and unmalted barley are milled and mixed. Mashing is the process by which the grist is added to hot water 63C in a large vessel called a Mash Tun. During this process the starches in the barley are converted into fermentable sugars. The mashing process is complete when a hot sweet liquid called Wort is drawn
Jameson
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