Hartshorn Peat Smoked Sheep Whey Vodka Traditional Molasses Rum

Hartshorn Peat Smoked Sheep Whey Vodka Traditional Molasses RumWords from Ryan Hartshorn (Head Distiller) I love heavily peated whisky and have often wondered why this process hasn't been applied to other spirit varieties? That is, until now. Im using Tasmanian Peat from the North West Coast of Tasmania which has almost identical climate and weather conditions to that of Scotlands west coast. I then dry and ignite the peat bog to bellow plumes of smoke that I infuse into our whey fermentation process before

"It takes sweet water from tough rock to make great whiskey

the first of whom

Alcohol content: 40% vol

In this way all the fresh and inviting aromas of Glera

Type of grape: Amontillado (natural)

Tasting note provided by the producer:

with the family business in Corno di Rosazzo dating back to 1896

Sugar content: Dry

The palate carries fresh white pear and apple-juice flavours into a layered

The nose of this rum is very fruit forward

The Sirenya is the label's Pinot Grigio — made in the lighter

complex turmeric finish the bracing gin's balance/refreshing water of life