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" ... After the Armagnacs are blended they spend from two to four weeks in cask to marry the different vintages. The blend is then finished in a whisky cask from the Bunnahabhain distillery on Islay for an additional period of two to four weeks. Islay whiskies are well known for being among the smokiest and peatiest Scotch whiskies produced. ... "
" ... Even the traditional idea of a toddy (whiskey plus hot tea) can be tweaked. Look beyond just the whisky family for herbal variations, such as Chartreuse, Suze and Fernet-Branca. Mezcal makes a smoky potent alternative to blended whiskey, as does the smokiest Scotches, such as Lagavulin. Want a sweeter, more mellow toddy? Try it with Calvados or another apple brandy. ... "
" ... Luckily for visitors — and locals who need a change of scenery — there are heaps of indoor attractions here in Melbourne to keep you busy on even the smokiest days. From top-notch theatre, museums and art galleries to sites of historical significance and epic arcades, here’s my go-to list of places to check out when it’s too smoky to be outside in the CBD (central business district). ... "
" ... Octomores, made at the Bruichladdich distillery, are known for being some of the smokiest whiskies on earth. This one, aged in virgin oak, is also incredibly woody. You’ll grow chest hairs and feel like your true calling was to be a lumberjack drinking this powerful and polarizing dram. ... "
" ... There is peated whisky. And then there is Octomore. Bruichladdich’s annual series dedicated to the smokiest malts on earth is the stuff of geekdom. Scotch fanatics can’t seem to get enough of it, paying a premium price for liquid that is aged for a relatively short period of time. The newest 10.3 is a beautiful example of what the fuss is all about. Although it matured for just six years in ex-American oak, the barrel-proof spirit that emerged is a sterling showcase of the earthy, medicinal, maritime notes separating Islay from just about every other whisky-producing region on earth. This one adds an element of local terroir, utilizing barley grown from within a few miles of the distillery. ... "