Peter Lehmann The Bond Cabernet Sauvignon whisky It uses the patented "-196°C

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

laced with hints of candied orange

ripe blueberries and boysenberry

Produced using unmalted grain and matured in bourbon and oloroso sherry casks for between 4 and 7 years

Bright acidity and fine tannins provide definition to the long finish

Peter Lehmann The Bond Cabernet Sauvignon whisky It uses the patented "-196°CDeep 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.