Bloody Butcher Bourbon skus_4162643 A rich and dense red

A rich and dense red with a powerful palate of ripe fruit and chewy tannins

A few general suggestions are sushi

This opens with aromas of green apple

The wine was then transferred to French oak barrels (30% new

the Faurys’ IGP has enough acidity to enjoy with lighter dishes

Bloody Butcher Bourbon skus_4162643 A rich and dense redNew Liberty's Rob Cassell turned to Doylestown's Castle Valley Mill for the deep red kernels of Bloody Butcher corn, a magenta purple heirloom varietal that's not well suited to industrial farming (its skinny stalks can't handle a fall storm) but that is noted for its fruitiness and an oily richness that's prime for grits and whiskey. It makes up 68 percent of this mash bill, well exceeding the 51 percent corn minimum required to be called bourbon.