Aged for at least 4 years, obtained from the low-temperature distillation of a blend of grains, predominantly corn with a percentage of rye and barley, called Sour Mash. An extraordinary quality that comes from a double slow fermentation.
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Aged for at least 4 years, obtained from the low-temperature distillation of a blend of grains, predominantly corn with a percentage of rye and barley, called Sour Mash. An extraordinary quality that comes from a double slow fermentation.
