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BOURBON

This rare release takes our superb 2002 vintage to the next level. Filled with a new energy and intensity, the champagne has reached its second plénitude – the point at which it evolves into a different expression.Many consider 2002 the best year for champagne in the last 30. And, after 15 years on its lees, the P2 boasts an even greater longevity. So, while its exotic aromas and subtle salinity are exquisite today, it is also ideal for the cellar.

This one changed the way we think of bourbon, all because one man changed the way he thought about making it. Devaraj simply wanted a whisky he would enjoy drinking. Never bitter or sharp, this Kentucky Bourbon is made with soft red winter wheat, instead of the usual rye, for a one-of-a-kind, full-flavored bourbon that's easy to drink. To ensure consistency, we rotate every barrel by hand and age our bourbon to taste, not time.

Recipes

By Brian G Beginner 2 min

Thirstie Special

Ingredients

2 1/2 oz. rye whisky
1 sugar cube
2 dashes Peychaud's bitters
1 dash Angostura bitters
Absinthe
lemon peel

Directions

In an Old-Fashioned glass, muddle a sugar cube with a few drops of water. Add several small ice cubes, then rye whiskey, Peychaud's bitters, and Angostura bitters. Stir well. Roll a few drops of absinthe around a second, chilled Old-Fashioned glass until its inside is thoroughly coated. Pour off the excess. Strain the contents of the first glass into the second. Garnish with a twist of lemon peel.

By Devaraj S. Beginner 1 min

The T

Ingredients

1 ½ ounces bourbon
¾ ounce sweet vermouth
¾ ounce Campari
Twist of orange peel, for garnish

Directions

Chill a cocktail glass by filling with ice or putting in freezer for about 5 minutes. Pour the liquid ingredients into a mixing glass. Fill mixing glass 2/3 full of ice and stir until chilled, about 30 seconds. Strain into cocktail glass. Garnish with orange twist.