Not exact matches
They ferment their peppers in
oak barrels for up to 3 years
before mixing the resulting mash with vinegar and salt.
«One of the first things I wanted to do was get a sour program going,» Potts recalls, «and by May of 2008, we filled our first
oak barrel with what would age into Saint Dekkera Reserve Sour Ale, years
before the sour beer craze.
We then matured the parcels traditionally in French and American
oak barrels,
before finishing 100 % of the matured wine in old whisky
barrels.
We age our pepper mash in
oak barrels for up to three years
before mixing it with salt mined on Avery Island along with distilled - cane vinegar.
For the brand's Cabernet Cask imperial stout, a stout spent almost two years in
oak barrels that first aged Groth Napa Valley Cabernet Sauvignon
before finishing in Jefferson's Reserve bourbon
barrels, resulting in a complex beer with notes of chocolate, espresso, fig, tobacco, and leather.
TABASCO ® Original Red Pepper Sauce is made with three simple ingredients and aged in
oak barrels for up to three years on Avery Island, Louisiana,
before bottling.
If you like Cabernet Sauvignons from Argentina, and especially the Mendoza region of Argentina, you may well want to pick up a bottle of 2007 Zuccardi Q.
Before you do, though, read the fine print on the back of the label, where you will discover the following: «Sourced from selected hand - picked grapes from low - yield vineyards in the foothills of the Andes Mountains, then vinified and aged for 12 months in new French
oak barrels.»