Once upon a time, oenophiles might have have turned up their noses at the prospect of canned wine. Indeed, when RiNo-based urban winery the Infinite Monkey Theoremreleased its first line of canned vino in 2011, it had to convince consumers that its red, white, rose, and moscato were all just as good as their glass-bottled counterparts. Fast forward to 2017, and TIMT is still innovating: Winemaker and founder Ben Parsons defied convention by adding Citra hops to California Sonoma Coast Sauvignon Blanc (SB) grapes at the end of the fermentation process, rolling out the groundbreaking dry-hopped SB this past February.

via Smart Sips: The Infinite Monkey Theorem’s Dry-Hopped SB – 5280