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" ... If you want something equally timely but a touch more modest on the palate (and bank account) check out Loch Lomond’s Open Special Edition 2019. The non-age-statement highland single malt was released to commemorate the 148th annual British Open golf tournament, played in Northern Ireland earlier this year. Master blender Michael Henry combined liquid from ex-bourbon casks and American oak hogsheads to form a whisky with markedly soft and rounded features. The bottle is still available in the States, as supplies allow, priced at $45. What does that have to do with Halloween, you might ask? Not a whole lot. It’s just a quality release that likely won’t survive into the official kickoff of the holiday season. ... "
" ... In this case, that age-ability is thanks to both deeply conscientious farming that respected the warmth that the growing season provided, but also to winemaking that set this 100% Sauvignon Blanc up for the potential to stand the test of time. The nine months that it spent in oak (25% of which was new, and all broken down into 51% foudre—larger in size—and 49% in hogsheads and barriques) helped the wine gain a sense of textural complexity and weight on the palate, as well as the ability to continue maturing in the bottle for years. ... "
" ... Let’s talk about why. The black decanter itself is a sight to behold. (It is, after all, a Lalique.) But it’s the refined and sophisticated liquid that makes it quite the treat—because at the end of the day, it’s the whisky that true aficionados really care about. And this one is deeper, richer, and smokier than what one would associate with Macallan, perhaps it’s because of the fact that it was drawn from Sherry-seasoned oak casks—some of which held peated malt, a characteristic that’s quite unusual for Macallan. Beyond that, the six Sherry casks it hails from (three 250-liter hogsheads and three butts) contribute to the whisky’s complexity without veering too far away from Macallan’s DNA. It is much lighter on the nose than it is on the palate: At first sip, there’s a hint of dried stone fruit before transitioning into dark chocolate. As you progress a tad more, you’ll notice some mild smokiness—in the best possible way. And the finish? It lasts forever, as any good Scotch should. ... "
" ... This whisky was originally distilled in 1989, a period during which the Scotch whisky industry was struggling. It was matured over 30 years in the distillery’s legendary No. 1 vault in a combination of Sherry hogsheads and ex-Bourbon barrels. ... "