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Cossard ferments the grapes as whole bunches and after a week of maceration
later evolving into wild strawberry and violet
When Booker Noe fathered the small batch bourbon movement over two decades ago he created Knob Creek to bring back the standards of pre-prohibition bourbon
The maceration is a minimum of 20 days but can be up to 30
It reflects the identity of a terroir: in this case
Monastero Suore Cistercensi "Ruscum" Lazio Bianco, Italy 2024 skincontact Cossard ferments the grapes as
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