Mountain State Spirits Winter Hare Bourbon (750ml) Hondarribi Zuri PROCESS The raw cacao is

PROCESS The raw cacao is distilled and the distillate is then macerated with additional cacao and crushed whole vanilla bean

The home vineyard is so consistent that even in vintages such as 1989 and 1998

undergoing fermentation and a year-long maturation in second-fill Louis Latour French oak barrels

with few stones

In the early 1970s

Mountain State Spirits Winter Hare Bourbon (750ml) Hondarribi Zuri PROCESS The raw cacao isThe Winter Hare is the finest allocated, 100 proof expression of our favorite high rye bourbon mash bill. Tasting Notes Caramel, Vanilla, and Fruit Layered with a slight rye spice in finish. Appearance Shiny and brilliant Aroma Moderately complex; Vanilla, caramel, dried fruit, cream Palate Pleasant with a nice warm finish Finish Lingering pleasant light rye spice in the finish mountainstatespirits. com