Kumusha Cabernet-Cinsault Red Blend 2024 CRV10 The Jabalí agaves takes an

The Jabalí agaves takes an incredible 16 to 18 years to mature and start harvesting it

The rum influence adds tropical sweetness and toffee that plays beautifully against Lagavulin's signature peat smoke and maritime brine

Notes of Muscat grape and honeydew melon on the palate

formed when ancient seas dried up)

velvety tannins rounded out by a savory and lengthy finish

Kumusha Cabernet-Cinsault Red Blend 2024 CRV10 The Jabalí agaves takes anTake Cabernet's backbone, then hand it a Cinsault chaperone to loosen it up. Three quarters Cabernet Sauvignon fermented in old oak, one quarter Cinsault fermented in cement, blended after eight months and bottled without fuss. Tinashe Nyamudoka the Zimbabwe born sommelier who traded the dining room for the cellar sources from South Africa's Western Cape and keeps his hands mostly out of the process. The result is lighter and juicier than a Cabernet