What does “XO” stand for in the world of barrel-aged blends?
What happens when a blend rests patiently in oak casks over time?
Which type of cask brings warm notes of vanilla, coconut, and toasted wood into the blend?
What is the true role of the Master Blender in crafting an XO blend?
Which casks are often used to create depth, richness, and a touch of sweetness?