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The 1890s brought boom years to the nascent Aussie wine industry, as connoisseurs throughout Europe and the Empire were introduced to the Dionysian delights of new world Claret by Tyrrell, St Huberts and Wirra Wirra. An enterprising family of Scots took heed of the times to plant grapevines on a uniquely auspicious block in Valley Clare, they called it St Andrew and produced forty vintages of the most sensational quality Claret until the 1930s. The Taylor family acquired the fallow farm in 1995 and brought St Andrew's vines back to life. The treasured block endures as home to the flagship range of Taylor wines, one of the most distinguished vineyards in all Australia. St Andrew's Cabernet was adjudicated by Union de la Sommellerie Franšaise as Best Cabernet Wine in the World at Concours International des Cabernets... *according to the french»

Wild Turkey Russells Reserve 10 Year Small Batch Bourbon 700ml CONFIRM AVAILABILITY

Bourbon American
Wild Turkey is a family tradition. Master Distiller Jimmy Russell follows the dedicated work of his father and grandfather. Russell's Reserve is a hand made, small batch Kentucky Whisky, matured in barrels with the deepest #4 alligator char, ensuring maximum flavour and colour evolves during maturation. Only a handful of barrels are deemed worthy of Russell's Reserve. Fortunately for Bourbon lovers, Jimmy and Eddie Russell are able to draw on more than 86 years of combined experience to select just the right barrels for the perfect taste.
Available in cartons of six
Case of 6
$419.50
Passing down the secrets of the distilling tradition from generation to generation is one of the things that has kept Wild Turkey true to the strictest standards in an era when so many others are willing to cut corners. Hand crafting superior small batch Bourbon requires hard work, dedication and more than a barrel full of experience and patience. It starts with a generations old grain mash recipe. Following fermentation, Russell's Reserve is distilled at a lower proof than other Kentucky Whiskies, so only a little water is added when the barrels are filled for aging. And those barrels are aged the traditional way, with no heaters or air conditioning, just mother nature working her magic
Deep amber in colour. A nose that is rich in vanilla, oak, toffee with a touch of old leather. The body is huge, the palate is spicy with characters of chili peppers, tamarind, almonds and cumin. Its mellow warmth is balanced by notes of white pepper and orange peel
Wild Turkey
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