There is a moment each day when the light thins and the air changes weight. Flavors seem to deepen at that threshold — the warmth of a barrel-aged spirit feels more resonant, the acidity of a wine more precise. It is not nostalgia; it is physiology. Our palates shift as the day closes, and certain bottles are built to meet that shift.
This issue gathers eight bottles tuned to that frequency. From a honeyed Highland malt to a volcanic Sicilian red, each rewards the kind of unhurried attention that only comes when the clock stops mattering. Pour slowly. The evening has time.
Tonight's aroma journey explores the darker, more contemplative notes that emerge when spirits and wines have had time and transformation — cocoa, dried fruit, tropical funk, volcanic minerality, and the botanical complexity of foraged ingredients.
Don’t see your special bottle? Request a review at reviews.schoolofwineandspirits.com/request-review — we’ll get to it. See every bottle we’ve reviewed to date at reviews.schoolofwineandspirits.com.
Bourbon Penelope Bourbon Barrel Strength Straight Bourbon Whiskey
Penelope Bourbon was born from an unlikely origin — founders Michael Paladini and Danny Polise, neither from traditional distilling families, named it after Paladini's daughter. Their four-grain recipe (corn, wheat, rye, and malted barley) is a deliberate exercise in complexity over convention, blending multiple aged stocks to achieve a profile greater than any single barrel. The barrel-strength release strips away dilution's veil, revealing the raw architecture of that four-grain interplay. It's a bourbon built for that in-between hour when daylight's certainties give way to the richer, more layered truths of evening.
Classification: Kentucky Straight Bourbon Whiskey
Brand: Penelope Bourbon
Distillery: Penelope Bourbon (sourced, blended in Kentucky)
Proof: 117.8
Age: NAS
Color: Burnished amber with deep copper edges
MSRP: 59.99
Mash Bill: 75% corn, 7% rye, 15% wheat, 3% malted barley (blend of three bourbon mash bills)
Barrel Type: New charred American oak, #4 char staves, #2 char heads
Nose: The first breath unfurls like a dusky horizon — waves of toasted brown sugar and baking spice yield to roasted pecans, dried apricot, and a thread of pipe tobacco. Beneath it all, a warm leather-and-oak foundation anchors the sweetness, giving it gravitas as the glass opens.
Palate: Full-bodied and layered, the entry is buttery caramel that darkens quickly into charred oak and espresso. Midpalate, cinnamon bark and allspice weave through candied cherry and a surprising note of dark cocoa. The four-grain mashbill lends a velvety wheat-softness that rounds the rye-driven spice into something harmonious — complexity that deepens with each sip like the last light thickening before nightfall.
Finish: Long and warming, with smoldering oak, maple sweetness, and a lingering echo of toasted coconut and black pepper that slowly fades like embers at the edge of evening.
Cocktail — The Gloaming Old Fashioned — 2 oz Penelope Bourbon Barrel Strength · 1 barspoon Demerara syrup · 2 dashes Angostura bitters · 1 dash black walnut bitters · Expressed orange peel · Combine bourbon, Demerara syrup, and both bitters in a mixing glass with large ice. Stir for 30 seconds until well-chilled and silky. Strain over a single large ice cube in a rocks glass. Express the orange peel over the surface, run it along the rim, and nestle it against the ice. Sip as the light fades. · Glass: Rocks glass
Pair with: The bourbon's charred oak and dark cocoa notes mirror the smoky, caramelized crust of the duck, while its candied cherry and brown spice cut through the richness of the fat. The black cherry gastrique's sweet-tart acidity bridges to the bourbon's fruit notes and amplifies the spice on the finish — a pairing that deepens as both cool slightly on the plate and in the glass.
Awards: Double Gold — San Francisco World Spirits Competition 2023, Gold — Denver International Spirits Competition 2023
Scotch Whisky GlenAllachie 18 Year Old
Master distiller Billy Walker acquired GlenAllachie in 2017 and transformed its reputation by showcasing exceptional sherry-matured single malts from one of Speyside's most underrated distilleries.
Classification: Single Malt Scotch Whisky
Brand: GlenAllachie
Distillery: GlenAllachie Distillery
Proof: 92 (46% ABV)
Age: 18 Year
Color: Deep mahogany with copper highlights
MSRP: $135–$160
Region: Speyside
Mash Bill: 100% malted barley
Distillation: Copper pot stills
Maturation: Matured in a combination of Pedro Ximénez and oloroso sherry casks, and virgin oak casks
Cask Type: Pedro Ximénez, Oloroso Sherry, Virgin Oak
Peat Level (PPM): Unpeated
Chill-Filtered: Non-chill filtered
Nose: Dried figs and raisin-studded fruitcake open into waves of dark chocolate and Christmas spice. Sherry influence is evident but not dominant, with an undercurrent of toasted hazelnuts and soft honey.
Palate: Rich and mouth-coating. Stewed dark fruits give way to clove spice and a gentle earthiness. The oak is mature and well-integrated, contributing vanilla and a subtle resinous quality without bitterness.
Finish: Long and warming, with dried fruit, cocoa, and a wisp of woodsmoke lingering beneath a final note of orange peel.
Pair with: The torte's bittersweet chocolate and candied orange rind echo the whisky's cocoa and citrus notes, while the pastry's richness complements the sherry cask depth.
Irish Whiskey Killowen Bonded Experimental Series Tequila Cask 10 Year Old
Brendan Carty's Killowen Distillery sits in the shadow of the Mourne Mountains, a copper-pot operation so small it could fit inside many a suburban garage. Their Bonded Experimental Series takes aged sourced Irish whiskey and finishes it in unusual casks, bottling each batch at 100 proof in the old bonded tradition. The tequila cask expression pushes boundaries rarely explored in Irish whiskey—the residual agave character in the staves introduces a twilight-zone quality that blurs the line between Old World maltiness and New World terroir. It's a whiskey conceived at the margins, perfect for that liminal hour when daylight softens and complexity deepens.
Classification: Small Batch Blended Irish Whiskey
Brand: Killowen
Distillery: Killowen Distillery
Proof: 100
Age: 10 Years
Color: Burnished amber with copper-rose highlights
MSRP: 109.99
Maturation: Traditional oak barrels for 10 years, finished in Mexican Tequila casks
Chill-Filtered: Non-chill filtered
Nose: An intriguing opening of roasted agave sweetness layered over dark toffee, dried fig, and toasted oak. Beneath, there's a gentle herbaceous undertone—almost like dried sage—mingling with soft beeswax and worn leather. A wisp of clove and dark chocolate emerges as the glass breathes, lending a twilight complexity that perfectly suits the cusp between day and night.
Palate: Rich and full-bodied, with an immediate wave of butterscotch and stewed stone fruit giving way to earthy malted barley. The tequila cask influence reveals itself in a subtle minerality and a faintly peppery, vegetal sweetness that threads through notes of hazelnut praline, dried orange peel, and gentle baking spice. The mouthfeel is oily and satisfying, with a layered depth that unfolds slowly.
Finish: Long and warming, with cocoa-dusted walnuts, smoked honey, and a final flourish of clove spice dissolving into soft, resinous oak. A whisper of dried herbs lingers at the very end, like an evening breeze through a garden at dusk.
Cocktail — The Mourne Twilight — Stir 2 oz Killowen Bonded Tequila Cask with 0.75 oz Amaro Montenegro, 0.25 oz agave nectar, and 2 dashes mole bitters over a large ice cube. Strain into a chilled coupe and express an orange peel over the surface, then drop it in. The amaro's bittersweet botanicals amplify the whiskey's herbal-earthy register while the agave nectar subtly echoes the cask's origin.
Pair with: Spiced lamb merguez sausages, grilled until their casings just crack, served alongside smoky charred aubergine dressed with tahini, lemon, and a scatter of pomegranate seeds. The lamb's warm spices mirror the whiskey's clove and pepper notes, the charred aubergine resonates with the earthy malt backbone, and the tahini's nuttiness finds a partner in the hazelnut and toffee richness. The pomegranate's bright acidity refreshes the palate between sips.
Tequila Caballito Cerrero Reposado
Produced in the small town of Arandas using traditional brick ovens and copper pot stills, Caballito Cerrero is a family-run operation that has quietly made some of the most authentic and uncompromising tequila in Jalisco for over a century.
Classification: Reposado Tequila
Brand: Caballito Cerrero
Distillery: Fábrica Santa Rita
Proof: 92 (46% ABV)
Age: Reposado (2–11 months)
Color: Pale straw gold with amber-copper edges, like the last light slipping below the horizon
MSRP: $120–$130
Agave: 100% Blue Weber Agave (Agave tequilana)
Cooking Method: Traditional brick ovens (mampostería) for slow-cooking agave, tahona and roller mill extraction, natural fermentation with native yeasts, double distillation in small copper pot stills
NOM: Undisclosed
Additives Free: Yes
Nose: Opens with rustic cooked agave and damp earth, an almost mezcal-adjacent quality that speaks to its ancestral production methods. Underneath, there's warm cinnamon bark, dried herbs, and a subtle honeyed sweetness. Faint wisps of smoke and toasted oak linger at the margins.
Palate: The entry is mineral-rich and savory, with deeply roasted agave giving way to white pepper and baking spice. Mid-palate, caramel and vanilla from the oak rest emerge alongside dried citrus peel and a leathery, slightly tannic texture. The mouthfeel is medium-bodied but carries remarkable depth for a reposado.
Finish: Medium-long and warming, with lingering smoke, cracked black pepper, and a dry mineral note that echoes the volcanic terroir. A final whisper of cooked agave and cinnamon fades slowly.
Cocktail — Dusk Paloma — 2 oz Caballito Cerrero Reposado · 1 oz fresh grapefruit juice · 0.5 oz fresh lime juice · 0.5 oz agave syrup · 2 oz sparkling grapefruit soda · Pinch of smoked salt · Build in a salt-rimmed highball over ice, stir gently, garnish with a grapefruit wheel and thyme sprig
Pair with: The reposado's earthy smoke and cinnamon spice mirror the dried chili complexity and chocolate depth of a traditional Oaxacan mole negro, while the agave sweetness balances the rich, falling-apart tenderness of slow-braised short ribs. Serve alongside black beans and warm corn tortillas.
Gin Procera Blue Dot Gin
Deep in the forests of Mount Kenya, above 2,000 meters, wild juniper trees — Juniperus procera — have been growing for centuries, their berries absorbing the volcanic terroir and equatorial intensity that their European counterparts never experience. Guy Brennan, an Irish-Kenyan distiller, became obsessed with these berries after tasting one on a highland hike and recognizing something fundamentally different from the Macedonian or Tuscan juniper that defines most gin. He built Procera Distillery in Nairobi, hand-harvesting berries from wild trees and distilling them with a minimalist botanical bill designed to amplify rather than mask the juniper's extraordinary character. The Blue Dot expression — named for the distinctive blue-grey hue of the ripest berries — uses a higher concentration of the most mature fruit, yielding a gin of deeper, more resinous complexity. Each bottle is a portrait of a specific terroir: equatorial sunlight filtered through ancient forest canopy, volcanic soil, and the particular alchemy of altitude. In the context of tonight's theme, it's a spirit that captures the very essence of transitional light — bright enough to recall the day, dark enough to anticipate the night.
Classification: Single-Origin African Juniper Gin
Brand: Procera
Distillery: Procera Distillery
Proof: 88
Age: NAS
Color: Crystal clear with the faintest silvery sheen
MSRP: 49.99
Nose: Wild African juniper leads, darker and more resinous than its European cousin, followed by sun-warmed citrus peel, dusty pink peppercorn, and a whisper of violet pastille. There's an earthy, almost mineral quality underneath — like warm clay after the last light has faded — that lends unexpected gravity.
Palate: Remarkably textured and full-bodied. The juniper here is brooding and complex, carrying notes of cedar resin and dried lavender. Mid-palate reveals coriander seed, a flash of bitter orange zest, and a waxy, orris-root creaminess. The mouthfeel has a dusky weight that sets it apart from lighter London Dry styles.
Finish: Long and contemplative. Woody juniper lingers alongside dried angelica, a flicker of white pepper, and a fading sweetness like dried chamomile flowers cooling in twilight air.
Cocktail — The Gloaming — 2 oz Procera Blue Dot Gin · 0.75 oz Dolin Blanc vermouth · 0.5 oz Italicus Rosolio di Bergamotto · 2 dashes lavender bitters · 1 dash orange bitters · Combine all ingredients in a mixing glass with ice. Stir for 25–30 seconds until deeply chilled and silky. Strain into a chilled coupe. Express lavender sprig oils over the surface of the drink before laying it across the rim, and float the blood orange wheel. · Garnish: A sprig of fresh lavender and a thin wheel of blood orange · Glass: Coupe
Pair with: The gin's deep, resinous juniper and earthy complexity find a natural partner in herb-crusted lamb — the rosemary and juniper berry crust echoing the spirit's botanical core while the lamb's charred richness anchors the pairing. Roasted beets add an earthy sweetness that mirrors the orris root creaminess on the palate, while a squeeze of blood orange over the plate bridges to the gin's citrus notes. The peppery finish of the gin cuts through the lamb's fat, refreshing the palate with each sip.
Awards: International Wine & Spirit Competition 2023 — Gold Outstanding, San Francisco World Spirits Competition 2023 — Double Gold, The Gin Masters 2023 — Master Medal
Rum Paranubes Oaxacan Rum
Distilled from heirloom sugarcane in the cloud forests of Oaxaca's Sierra Mazateca using a centuries-old wooden still, Paranubes is the rare spirit that captures an entire ecosystem in a single pour.
Classification: Unaged Aguardiente de Caña (Rum)
Brand: Paranubes
Distillery: Paranubes Distillery
Proof: 108 (54% ABV)
Age: NAS
Color: Crystal clear with faint silvery legs
MSRP: $50–$55
Base Ingredients: Fresh-pressed heirloom sugarcane juice (jugo de caña)
Distillation: Distilled once in a small, six-plate copper column still
Nose: An intoxicating wave of overripe tropical fruit — banana, papaya, and guava — rushes forward, followed by a vegetal freshness that evokes freshly pressed sugarcane juice. Underneath lies a subtle earthiness, a whisper of wet clay and green herbs that grounds the exuberance.
Palate: The entry is lush and almost creamy, with ripe banana and coconut giving way to a bright citrus acidity and herbaceous bite. At full proof the spirit carries remarkable texture — oily and round — with muscovado sweetness tempered by a mineral backbone that speaks to the volcanic Oaxacan terroir.
Finish: Long and gently warming, with lingering notes of sugarcane, green banana, and a faint floral quality that fades like the last light over the Sierra Mazateca.
Cocktail — Sierra Twilight — 2 oz Paranubes Oaxacan Rum · ¾ oz fresh lime juice · ½ oz piloncillo syrup · 3 dashes Angostura bitters · Shake with ice, strain into a coupe, garnish with a dehydrated lime wheel.
Pair with: The rum's tropical fruit intensity and vegetal freshness mirror the layered complexity of a slow-cooked mole negro — dried chiles, chocolate, plantain, and warm spices find natural harmony with the sugarcane spirit's earthy sweetness, while the high proof cuts through the sauce's richness.
Red Wine Frank Cornelissen Susucaru Rosso Terre Siciliane IGT 2022
Belgian-born Frank Cornelissen farms high-altitude vineyards on Mount Etna's north slope using biodynamic principles, fermenting in fiberglass-lined concrete vats and ancient terracotta amphorae without sulfur additions.
Classification: Red Wine — Terre Siciliane IGT
Brand: Frank Cornelissen
ABV: 12.5%
Primary Varietal: Nerello Mascalese
Blend: Nerello Mascalese with small amounts of other indigenous varieties
Vineyards: Various sites on Mount Etna's north slope, volcanic soils, 600–900m elevation
Maturation: Whole-cluster fermentation with indigenous yeasts in fiberglass-lined concrete and terracotta; no sulfur added; unfined, unfiltered
Color: Translucent ruby with brick-orange edges
MSRP: $25–$35
Nose: Wild strawberry and tart cherry burst from the glass, joined by dried rose petals and a faint whiff of volcanic minerality. A subtle gamey quality adds intrigue beneath the bright fruit.
Palate: Light-bodied and vibrant. Sour cherry and crushed raspberry are threaded with a saline, mineral quality. There is a gentle tannic grip and an earthy undertow that keeps the wine grounded despite its juiciness.
Finish: Medium, with lingering cherry, a hint of iron-rich earth, and a floral lift on the close.
Pair with: The meaty swordfish and sweet-sour caponata complement the wine's tangy cherry fruit and volcanic minerality, while eggplant's soft texture mirrors its silky tannins.
White Wine Domaine de la Pépière Muscadet Sèvre et Maine sur Lie La Pépie 2023
Marc Ollivier has farmed Domaine de la Pépière organically since the 1980s in the commune of Maisdon-sur-Sèvre, crafting Muscadets that have helped redefine the appellation's reputation for serious, terroir-driven white wine.
Classification: White Wine — Muscadet Sèvre et Maine sur Lie AOC
Brand: Domaine de la Pépière
ABV: 12.0%
Primary Varietal: Melon de Bourgogne
Blend: 100% Melon de Bourgogne
Vineyards: Various parcels in Maisdon-sur-Sèvre, gneiss and granite soils
Vinification: Hand-harvested, direct pressing, fermented with indigenous yeasts in stainless steel, aged on lees until bottling
Color: Pale lemon with green-gold highlights
MSRP: $14–$18
Nose: Crushed seashells and lemon zest open into green apple and a faint floral note. The mineral character is immediate and persistent — think wet granite on a cool morning.
Palate: Lean and electric. Citrus pith and Granny Smith apple drive the palate, with a chalky minerality that provides texture without weight. A subtle yeastiness from extended lees contact adds breadth.
Finish: Crisp and clean, with a saline edge and lingering green apple that invites the next sip.
Pair with: Classic mussels in white wine, shallot, and parsley broth echo the wine's saline, mineral character, creating a seamless pairing where the wine almost becomes part of the dish.
Train Your Nose: Today's Aroma Spotlight
Tonight's aroma journey explores the darker, more contemplative notes that emerge when spirits and wines have had time and transformation — cocoa, dried fruit, tropical funk, volcanic minerality, and the botanical complexity of foraged ingredients.
Each bottle below maps to aromas you can isolate with your kit before your next pour — then see if you catch them in the glass.
Today's Kit Reference
| Today's Product | Key Aromas | Train With |
|---|---|---|
| Penelope Bourbon Barrel Strength Straight Bourbon Whiskey (Bourbon) | Caramel, Charred Oak, Pecan, Brown Spices, Cocoa (Dark), Wheat | Bourbon Kit |
| GlenAllachie 18 Year Old (Scotch Whisky) | Dried Fruit, Cocoa (Dark), Clove Spice, Honey, Nut (Hazelnut), Orange | Whisky Kit |
| Killowen Bonded Experimental Series Tequila Cask 10 Year Old (Irish Whiskey) | Honey, Cocoa (Dark), Clove Spice, Dried Fruit, Nut (Hazelnut), Earthy | Whiskey Kit |
| Caballito Cerrero Reposado (Tequila) | Agave (Cooked), Smoke, Pepper, Cinnamon, Earth (Mineral, Soil Notes), Vanilla | Tequila Kit |
| Procera Blue Dot Gin (Gin) | Juniper (Woody/Resinous), Orris Root, Lavender, Orange, Peppery, Angelica | Gin Kit |
| Paranubes Oaxacan Rum (Rum) | Banana, Tropical Fruits, Agricole, Coconut, Muscovado | Rum Kit |
| Frank Cornelissen Susucaru Rosso Terre Siciliane IGT 2022 (Red Wine) | Cherry, Berry (Generic), Floral (Rose), Gamey, Violet | Wine Kit |
| Domaine de la Pépière Muscadet Sèvre et Maine sur Lie La Pépie 2023 (White Wine) | Citrus (Generic), Apple (Green), Green (Cut Grass), Honey, Melon | Wine Kit |
Explore the School of Wine and Spirits
Train your palate to identify these exact aromas with the School of Wine and Spirits aroma kits, each calibrated to the categories featured in this issue. Our Aroma Masterclass Kits are designed to teach it to you, one aroma at a time.
Our books on Amazon go deeper into the science and history behind every sip — from America's Spirit, Scotland's Spirit, Ireland's Spirit, The Ultimate Northern Italian Wine Journey, The Tequila y Mezcal Revolution, Chablis, and Côte d'Or pocket guides.
Explore our Aroma Masterclass kits and books at schoolofwineandspirits.com
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The cusp of evening is where flavor speaks most clearly — sharpen your senses and meet it halfway.
Until tomorrow's pour — cheers.
The Still & The Vine is a daily publication of the School of Wine and Spirits.
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Issue 193: The Furrow and the Flask - Earthbound Liquid Truths
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