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and traditional winemaking guides every vintage: long maceration
it maintains vibrancy despite its richness
Joe Wagner — fifth-generation Napa winemaker and grandson of Caymus co-founder Lorna Belle Glos Wagner — destems
the site pulls marine fog and ocean wind through August
SHIBUI WHISKY 10YR BOURBON CASK Santa Barbara and traditional winemaking guides everyShinzato Distillery has been running in Okinawa since 1846 nearly eight decades before Scotch style whisky took root in mainland Japan. Their rice based distilling tradition forms the backbone of Shibui's 10 Year Bourbon Cask: a single grain whisky made from 100% indica long grain rice, fermented with indigenous black koji, and distilled once through a stainless steel pot still. Ten years in ex bourbon American oak barrels pulls the spirit in a
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