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and gentle sherry influence (think dried fruits like raisins and figs)
with prominent notes of caramelized vanilla
The juniper is less dominant
showcasing Deanston's commitment to organic practices and natural whisky making
giving the wine a warm
Siempre Exclusivo Muerto Tequila White Chocolate Cream Liqueur and gentle sherry influence (thinkSiempre Exclusivo Muerto, like Vivo, is a collaboration between Siempre Tequila and Master Tequilero Sergio Cruz at the Vivanco distillery (NOM 1414). However, "Muerto" (Spanish for "dead") employs a world first production method where the yeast is allowed to die, evolve, and rest for a three week "afterlife" after fermentation. This extended interaction with the dead yeast aims to build a unique layer of complexity, similar to the malolactic
