Asahi Super Dry was a direct result of extensive market research which indicated a consumer preference for a more palatable beer with less maltiness, relatively high alcohol content and a light aftertaste, that paired well with the changing Japanese diet. With this insight Asahi used its brewing knowledge to develop a beer with a crisp bite, refreshing taste and clear finish to satisfied this requirement. Code named project FX, Asahi engineered a highly attenuated, highly carbonated pilsner. The later renamed product, Super Dry began sales on March 17th 1987 and gave birth to the dry beer category. The market success spawned similar competitor products and initiated what was known as the “Dry Wars” in Japan and a brief marketing fad for dry beers internationally. However Asahi has stood the test of time and now years later Super Dry continues it legacy as the world’s premier dry beer.
Bacardi Superior is now manufactured in Puerto Rico from Cuba, but the recipe remains largely the same. The rum is filtered through charcoal, a process pioneered by Bacardi, before and after it is aged in oak barrels for at least one year.
These Glenrowan reds are more cultured than they once were, but retain honest regional style. Jammy berries, warm spice and a slight rustic edge mark a smooth, medium-full wine, with drying tannins behind.
Tapestry is a true reflection of the exceptional growing season with its expressive, vibrant aromas and flavors, along with incredible structure, layered with an underscore of bright acidity that makes this wine incredibly approachable. This is a wine that shows the artistry of blending five Bordeaux-heritage grape varieties grown within the Napa Valley, which contribute layer-upon-layer of flavor complexity. Cabernet Sauvignon imparts a generous core of juicy wild blackberry, dark blueberry cobbler, and cassis, while the Merlot shows a brighter, riper dark cherry fruit character. The Merlot also softens the tannins and adds plushness and texture on the generous and pleasing mouthfeel. Malbec contributed dark plum and briary blackberry notes, while the Cabernet Franc and Petit Verdot completed the blend with broad nuances of violet, wild sage, and anise seed. Well integrated notes of graham cracker crust and gingerbread also tantalize your senses from the toasted oak spices – having been aged in new French oak barrels – which heighten the aromas and linger on the finish. Amazingly food friendly.