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For Whiskey to be considered a Bourbon, it must be distilled from at least 51% corn and it must be aged in new, charred oak barrels. Bourbon must be no more than 160 proof, but they prefer to do things like they used to and bottle at an honest 100 proof. Lastly, Bourbon must be aged at least two years without additives of any kind.
Goodnight Bourbon is made from the finest offerings of corn, rye and barley malt. Pure water straight from the Kentucky River is used to cook the grains during the mashing and malting stages. It’s the malt that converts the grains starch into those glorious sugars needed for distillation.
The sugar-laden mash is then pumped into fermentation vessels where the yeast is added. Yeast, known by us as “distiller’s gold,” is what gives their Bourbon its deep amber hues and fragrant notes. They then transfer the mash to a continuous still where it is vaporised at a high temperature, turned back into liquid, and distilled all over again. This creates a succulent mouth-feel without compromising great flavour.
After distillation, they age Goodnight Bourbon in charred, new American oak barrels. That charcoal coating on the inside of their barrels creates those sweet caramel notes and steady spice. They shoot for the highest levels of char possible to get the biggest flavours. Once the barrels are filled, they tuck them away in the rickhouse for six long years. During that time, the spirit develops its bold flavours and a colour the likes of warm auburn.
When the flavours are just right, they craft a specialty, small batch blend from a number of hand-selected barrels. Finally, the Bourbon is finished through a filtration system and put into bottles, ready for drinking.
From a recipe of premium coffees consisting of the better selections of Arabia and Robusta, expertly mixed in huge espresso coffee-makers, CaffŽ Borghetti even today reflects the original process of an old recipe invented by Ugo Borghetti in 1860. Drink it by itself, neat or on ice - also mixed as a base of long-drinks or sophisticated cocktails. Read More
An exemplary traditional cassis from the Carthusian monks, more famous for their phenomenally green herbal liqueur. The blackberries used to make this come from the area around the charterhouse in Voiron. **Please note image is not miniature** Read More
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