27 Feb Featured Jake’s trip to the Casa Pons vineyards Come check out some of Jake’s pictures from his recent trip to Spain. Their chef fed us breakfast. Butifara and blood sausage.What the heck, why not make exquisite OG wines tooArbequinia, nice fully ripe ones.The green ones make the best finishing oil - fruity and flavorful. This late in the harvest they’re mainly darker and richer tasting.Mother starters, stored away from each other in 115 year old former farmhouses.Mothering shedAging vinegar. Merlot and Cabernet Sauvignon my faves, but I tasted a bunch of great new to me ones as well.Filter screens. Even this oil gets recycled.Lot tracked to find the field and dateDried Tabasco mash gets added after it's made into sauce1000 Liter totes.That's a lot of oil!Premium ingredients, done by hand.