3 Tasting Notes, Explained

Preview text: The pillars to our growing trophy cabinet

Bray CuredSunday, Oct 18, 2026 at 1:30 PM EasternKlaviyo
Bray Cured3 Tasting Notes, Explained
Subject
3 Tasting Notes, Explained
Preview text
The pillars to our growing trophy cabinet
From
hello@braycured.com
Sent
Sun Oct 18, 2026, 1:30 PM ET
Sent to
braycured.com
Size
37 KB
Images
12
Links
12, 1 of them buttons
Subject length
26 characters

Against Bray Cured's usual

Sent in its busiest hour, 1 PM, which holds 19% of its emails. The subject is 26 characters; its average is 27.

Email headers

What the brand's servers put on this email. Our receiving servers, the address we subscribed with and unsubscribe links are left out.

From
Bray Cured <[email protected]>
Subject
3 Tasting Notes, Explained
Date
Sun, 18 Oct 2026 17:30:39 +0000 (UTC)
Message-ID domain
geopod-ismtpd-45
Return-Path domain
send.braycured.com
DKIM signature
d=braycured.com s=kl2
List-Unsubscribe
Present, one-click

Servers it passed through, newest first

  1. by recvd-…-7thh8 with SMTP
  2. from (unnamed) by geopod-ismtpd-45 with HTTP

Other sending headers (names only): X-Kmail-Account, X-Kmail-Message, X-Kmail-Ops, X-Report-Abuse, X-SG-EID, X-SG-ID, X-Entity-ID

Report this email

Sent just before and after

Oct 19, 2026 6:38 AMYour 15% OFF Is Expiring
Oct 19, 2026 5:40 AMYour 15% OFF Is Expiring
Oct 19, 2026 3:57 AMYour 15% OFF Is Expiring
Oct 18, 2026 1:30 PM3 Tasting Notes, Explained (this email)
Oct 18, 2026 2:46 AMYour 15% OFF Is Expiring
Oct 16, 2026 6:22 AMYour 15% OFF Is Expiring
Oct 16, 2026 5:39 AMIt Was Lovely To Meet You

More from Bray Cured

All Bray Cured emails

Sent the same day by similar brands

Same ESP and the closest weekly volume, sent on Oct 18, 2026.

Get the Black Friday insights

We're collecting every Black Friday email from more than 41,000 brands as it lands. Get what we find: who starts first, the biggest discounts, and the subject lines that stand out.

Free. You'll get a confirmation email first, and you can unsubscribe anytime.