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It is fermented at 85-90 degrees for four days using two distinct yeast varieties
To Provide the robust
with golden
Sombra's sustainable initiatives:
” This vin de canne is distilled into Rhum Agricole in a Créole copper column
Glenglassaugh Torfa mezcal-raiz-oaxaca It is fermented at 85-90At Glenglassaugh, in addition to the traditional production, we also produce a very limited quantity of whisky using richly peated malted barley as the cereal varietal. The malted barley has been dried in the traditional way, over peat infused kilns, giving the whisky its unique smoky flavour. Glenglassaugh Torfa, with its peaty, phenolic nature, is a unique expression, and is quite different to the usual style of whisky produced in the Highlands.
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