Makoto 23yr Kumesen Bourbon Cask Luc Belaire After the grape skins and

After the grape skins and must are removed

It is cooked for 3 days in a volcanic stone oven using firewood of huizache

Each bottle of whiskey is triple distilled

whose climate and soil are favorable for the best sparkling wine production in Eastern Europe

Makoto 23yr Kumesen Bourbon Cask Luc Belaire After the grape skins andBourbon insiders have long acknowledged that full proof bourbon has a distinguished and rich flavor. This bourbon underwent a distinct filtering process,forgoing the typical chill filtration and passing only through a plate and frame filter. This allowed the bourbon to maintain a robust proof for bottling, as well as a full, rich and bold flavor. Bottled at its original 125 barrel entry proof, just as it was years ago when the barrels were first