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We have never found the definition of “Cleveland American Bourbon” but whiskey bearing such description definitely requires some explanation. Tom Lix, obsessed with accelerating whiskey aging process, founded Cleveland Whiskey Company in 2007. After number of experiments he patented a pressure-cooking system, which challenges Mother Nature and cuts maturation process from years to days. Initially the whiskey is aged in oak barrels for 6 months, then it is transferred into steel vats with barrel chopped up and added to the mix. Such mixture goes through agitation and pressurization to force age the whiskey over a course of a week.
Nose: light, cornflakes, vanilla, caramel, delicate citrusy notes, hints of paint thinner, cedar wood shavings and oak.
Palate: quite strong oaky notes, sweet corn, vanilla, butterscotch, dash of pepper and delicate fruity note.
Finish: short, with notes of vanilla and oak.