Cheers
JANUARY 15, 2024
Designed as fully traceable from farm to glass, Islay Barley 2014 matured in a combination of first fill bourbon casks, sherry butts and second fill wine casks. Islay Barley 2014 was distilled from barley grown on eight farms, all within an 11-mile radius of the Islay distillery. A subtle maritime note also lingers. per 750-ml.
The Whiskey Wash
APRIL 29, 2024
We review Bruichladdich Islay Barley 2014, distilled entirely from barley grown solely on Islay, specifically from barley grown on eight local farms, all within an 11-mile radius of the distillery. It has been matured for eight years in a combination of first-fill bourbon casks (80%), sherry butts (5%), and second-fill wine casks (15%).
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Drinkhacker
APRIL 18, 2024
Bruichladdich Islay Barley 2014 – The 2014 harvest of local barley on the island of Islay was malted, mashed, and distilled, then aged for 8 years in first-fill bourbon barrels (80%) along with a combination of second-fill sherry butts (5%) and second-fill wine casks (15%). Let’s crack some corks!
VinePair
FEBRUARY 19, 2024
One would assume that the countries that drink the most wine in the world would remain pretty enthusiastic about the beverage, but this year, that doesn’t seem to be the case. Wine Industry Report , sharing current data on wine trends, including a list of the top 10 countries that consume the most wine. is the No.
VinePair
DECEMBER 11, 2023
The International Organization of Vine and Wine (OIV) released its most recent update on wine production data last week, which showcases the changing production patterns of red, white, and rosé wine over the past two decades. Italy is currently in the lead for largest producer of red wine, accounting for 17.3 percent.
Imbibe Magazine
MAY 20, 2024
In 2014, when Aubrey Bailey left her job at the world-famous French Laundry restaurant to open a bar in downtown Napa, expectations were low. Instead, Bailey’s Cadet Wine + Beer Bar played a major role in the revitalization of Napa’s formerly sleepy downtown. Everyone told me, ‘You’ll be back in six months,’” she says, laughing.
Imbibe Magazine
JULY 1, 2024
On his and the other organic vineyards from which he sources, he hand-harvests separate lots, then micro-ferments them with native yeast to create the palette of wines he blends for Cava in the off-grid cellar he built into the bones of a 19th-century winery on his estate. Still others labeled their wines D.O. In response, the D.O.
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