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Greg Melick embarked on the prodigal road to gambling and booze as a mere teenager, after winning the daily double at Werribee and spending the lot on good red wine. He ultimately returned to the straight and narrow, achieving the rank of ADF Major General, Senior Law Counsel, Master Wine Judge and Officer of Australia AO. Melick now grows his own, he remains besotted with les grands vignobles de Bourgogne, the illustrious Pinot Noir of Cote de Nuits and Cote de Beaune. There are few places in the world, more akin to the 1er Grand Cru style of Pinot Noir, than the temperate pastures along Tasmania's River Derwent. It was here in 2002, amongst the woodland idylls of the apple isle, that Melick established Pressing Matters, a meagre four hectares of superior European clones Pinot Noir. Mr Melick has come full circle, this time exchanging his wager in good wine, to win the highly coveted Royal Melbourne James Halliday Trophy for the finest Pinot Noir in Australia... Pressing matters in pinot noir»

Wild Turkey Rare Breed Bourbon 700ml CONFIRM AVAILABILITY

Bourbon American
Rare Breed is a Barrel Proof Bourbon, meaning it's bottled directly from a variety of barrels at the proof it reaches in those barrels, with no added water to lower the proof or dilute the flavor. This Bourbon is a unique marriage of Wild Turkey six, eight and twelve year old stocks, which give the Whiskey a rich, exceptional flavour that's remarkably smooth. It is assertive with hints of light oranges, mint, and tones of sweet tobacco that will remind you of your grandfather's pipe-bowl. Alcohol 58%
Available in cartons of six
Case of 6
$563.50
Wild Turkey uses only natural processes and has no added flavors or colors. Wild Turkey's reputation rests on the product's consistency in taste, color and aroma - all standards by which connoisseurs gauge bourbon's quality. At a time when the temptation to shed age-old customs in favor of more time or cost-efficient practices is often a priority, Wild Turkey is one of the few remaining distilleries to bear the mantle of tradition with grace and a noble heritage. Jimmy Russell summarizes, We make Wild Turkey the old-fashioned way. It's a totally natural process which takes substantially more time and money, but we believe it's worth it.
Jimmy Russell keeps his Rare Breed in the freezer so he doesn't have to add ice, which would melt and ultimately dilute the flavor. The finish of the Wild Turkey Rare Breed Bourbon is long, warm and nutty and lingers in the mouth with hints of hot peppers and well-toasted whole wheat bread.
Wild Turkey
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