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Wine from Canadian Wicket
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Canadian Wicket is a wine-based Canadian whisky alternative from Premium Blend of Miami, founded in 1989 by brothers Gino and Henry Santos, sons of Cuban musician Orestes Santos. At 24% alcohol (48 proof) and made in the USA, it offers notes of maple, caramel, toasted oak, butterscotch, brown sugar, and baking spice — with low sugar and roughly a third of the calories of traditional whisky — while remaining legal to sell under a beer and wine license.
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Canadian Wicket Wine Whiskey is made from a wine and whiskey blend.
A distinctive spirit combining the smoothness of Canadian whiskey with a wine base. Amber in color with warm notes of vanilla, caramel, and oak. Smooth and approachable, enjoy neat, on the rocks, or in cocktails.
f you like Whiskey, you will love Candian Wicket!”
Candian Wicket is a wine crafted to emulate Whiskey. This innovative creation boasts a low alcohol content, providing a refreshing alternative to traditional spirits. Infused with the unmistakable richness of oak and subtle notes of caramel and spice, it delivers the taste profile reminiscent of a top shelf Canadian whiskey.
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Arzuaga Ribera del Duero Crianza 95% Tempranillo and 5% Cabernet Sauvignon.
Dark cherry color with purple highlights. Powerful nose and high aromatic diversity of ripe red and black fruits, spicy and balsamic notes, and a roasted finish. Soft and mellow in the mouth with a great fruitiness and length.
Review:
This is a big wine with alluring aromas of cedary oak and black fruit. Ripe palate of black berries, some dark chocolate and integrated, polished oak. Long spicy finish. Classy Ribera. -Decanter 95 Points
Chavy-Chouet Pommard Premier Cru Les Chanlins is made from 100 percent Pinot Noir.
Better known for its Meursault whites, Domaine Chavy-Chouet also crafts a small range of Cote de Beaune reds. Les Chanlins is a Pommard Premier Cru on the Volnay side of the village, a steep site of shallow, rocky soils over hard limestone, with clay and iron that lend the wine firm structure and a mineral cut. The vines average thirty years.
Fully destemmed and aged ten months in French oak with a fifth new, it is fresh and velvety, with red-berry fruit, real minerality and fine, noble tannins. Built to reward about three years in the cellar before it fully opens.
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