Selected from an ancient phylloxeral vineyard over 40 years old with a very low yield of less than 1 kg/tree. The grapes are hand-picked and carefully processed.

The grapes used to make this wine come from ungrafted vineyards that are more than thirty years old, with a yield per vine of less than one kilo.

The wine is made from grapes that are harvested at night under moonlight until dawn to preserve the full aroma of the grapes and optimize the quality of the grapes. The grapes are aged in oak barrels for 8 months. The color is very deep ruby ​​red. The aroma of ripe red fruit is deep. The wine has a light, sweet, smooth taste that melts in the mouth.

Sabatacha Crianza is made with Monastrell grapes from old vineyards and harvested by hand.

Genus is elaborated from selected Monastrell grapes. The grapes for the elaboration of Genus were harvested in small boxes of fourteen kilos each.

The grapes are harvested in the second week of September, followed by a very short maceration with the skins to preserve the fruit and soften the tannins and then fermented at low temperatures for 15 days.

Medium deep ruby red color. Mature red fruits aroma and a sweet touch typical of Monastrell. The wine is round, soft and well-structured in the palate.

The wine has a medium dark ruby ​​red color. The sweet aroma of ripe fruit, with just enough subtle astringency, the sweetness of the fruit is gentle and smooth with tannins in the mouth.

The wine has a medium dark ruby ​​red color. The sweet aroma of ripe fruit, with just enough subtle astringency, the sweetness of the fruit is gentle and smooth with tannins in the mouth.

Here in the UK, as I write this, it’s officially Autumn. The leaves on the trees have already taken on a rusty-brown hue. The air is starting to feel distinctly crisp on the morning dog walk, and although I’ve so far resisted the urge to put the heating on or to light the wood-burner, I can’t say that I haven’t been tempted.

If we’re all honest with ourselves, we’re all magpies. Drawn to shiny surfaces, colourful prints and contoured glass phials, we buckle at the knees for beautiful objects. Anyone who’s held a cobalt-tinted poison bottle will know what I mean, when I say there’s a tactility and childlike endearment in the weighty, jewel-like, glossy transparency of glass vessels.

Can you remember when whisky became more than just a drink? When it became more than something you just considered a strong spirit that sat in the drink’s cabinet at home? When did you drink for taste and experience rather than a social catalyst while with friends? When did you notice and differentiate the aromas and flavours a dram could contain?

With the recent news that the wreck of Sir Ernest Shackleton’s ship Endurance had been found 3km below the surface of the Weddell Sea in the Antarctic, comments on social media quickly turned to thoughts if any of his whisky had survived, other than the supplies that were found under the hut* that was built for his 1908 Antarctic expedition. This blend was later recreated by Richard Patterson of Whyte & Mackay fame, but my thoughts started to turn to lost whisky of another kind.

All gifts are generous and gratefully received. Some gifts are more generous than others, but it's the motivation and desire behind them that really matters.

As an inexperienced whisky drinker, I listen to the sage, battle-won advice of the elders. It’s just how it’s done in whiskyland. I look on in awe at the wizened custodians of the good word of whisky, and wonder just what they’ve seen in their time here on this shoogly planet.

What do you know about Glen Albyn? How about that for an opening question? I’ve written about the distillery once - incoming - here at Dramface, but that was more about how the trio of much maligned Inverness distilleries have been overlooked and remain fairly underrepresented. So, what do you know?

To the east of my sitting position here in the Perth & Kinross-shire countryside, the soft rolling farmland arrives at the foot of the Lomond hills and rapidly upwards does the green grass go.