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and the third peated whisky was also aged in first-fill ex-Bourbon barrel
Making font jokes here on the rum description
relying on native yeast fermentation followed by an extended
even fruit across the Côte de Beaune
In a top-flight Piedmont vintage like 2019
2021 Benedicte & Stephane Tissot, Cotes du Jura, Chardonnay Sursis Fortified and the third peated whiskyStphane Tissot has been the driving force at his domaine since he joined his father Andr in the late 1980s. Tissot is a benchmark estate for us. From the beginning, Stphane has pushed to innovate and improve the property, initially by introducing smaller barrels for fermentation and aging (this Burgundian technique was a radical step in the 1990s!) and then converting their 50 hectares of vines to organic and biodynamic farming. This isnt to say
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