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The infusion is then blended with juniper and other botanicals before distillation
It uses the patented "-196°C Freeze Crush Infuse technology” from Japan to freeze whole fruits at -196 degrees before crushing and infusing them in alcohol
Elephant in the Room wines are proudly large in scale and big in flavour
Bright acidity and fine tannins provide definition to the long finish
Peter Lehmann The Bond Cabernet Sauvignon whisky The infusion is then blendedDeep crimson with garnet hues. This complex, full bodied Barossa Cabernet Sauvignon displays vibrant cassis with notes of black olive. The palate is lush and rich, with mulberry, blueberry and cassis flavours along with a fine tannin finish.