Many Scottish distilleries use ex-bourbon barrels. For example Old Pulteney, all their base stock is aged in ex-bourbon casks, and their 12 year old is just that. The 17 year old has about 30% of the whisky finished in fino sherry casks. The 21 year old has about 60% finished in oloroso sherry casks.
The Spanish and the vicars of England might disagree with that.
How quickly things change!
Only 20 years ago we had Cream, Amontillado and (cold) dry white sherry to offer to visitors, as in any BBC sit-com.
Now I cannot remember when it was last drunk and do not know anyone who has it "on tap".
Poor Jerez!
My late mother in law always kept a bottle of Tio Pepe on hand and it was her favourite aperitif before Sunday dinner. Sherry really is underappreciated, a good Amontillado or Oloroso is very nice. I confess I almost never drink it! I have been exploring some vermouths lately, and one of the best I have tried was a Spanish one made by sherry house Gonzalo Byass.
Scot you are way out of date. it is said that some th Spanish drink chilled white sherry or in a spritzer. Having said that, having lived in Andalucia for 7 years I never saw a single Spanish person, or anyone else drink any kind of sherry at all.
nezbleu - none of the single malts i have drunk use anything else but ex sherry barrels. The only malts I used to drink were the island malts - Lagavulin is not to everyone's taste as it's really 'in your face' - you can taste the Atlantic salt and the peat and that's for sure.
The Spanish and French drink lots of whisky, especially single malts. Cognac is dying a death. If you can try a Calvados at least 20 but 25 year old is better you maybe shocked how good it is. Don't touch anything under 15 years.
nezbleu - none of the single malts i have drunk use anything else but ex sherry barrels. The only malts I used to drink were the island malts - Lagavulin is not to everyone's taste as it's really 'in your face' - you can taste the Atlantic salt and the peat and that's for sure.
The Spanish and French drink lots of whisky, especially single malts. Cognac is dying a death. If you can try a Calvados at least 20 but 25 year old is better you maybe shocked how good it is. Don't touch anything under 15 years.
My brother had tested 30 y o rhum, whiskey and cognac and could just tell that they all tested the same. The original taste coming from suger cane, rye and grapes had been taken over by the ageing in barrels.
It's interesting to learn that some alcohol, on the other hand is supposed to be enjoyed pretty fresh like grappa and gin. Also there are certain special whisky and bourbon that is made to have a distinctive taste and adding years to those drinks doesn't improve anything.
It's interesting to learn that some alcohol, on the other hand is supposed to be enjoyed pretty fresh like grappa and gin. Also there are certain special whisky and bourbon that is made to have a distinctive taste and adding years to those drinks doesn't improve anything.
Sound brigade - your brother's taste buds are dead and I have never heard of 30 year old rum. Distilled alcohol will have virtually the same taste and no colour. The taste and colour come from the barrels they are aged in.
Vodka will taste the same from wherever unless something is added. The Dutch created genever, English - gin. Genever is Dutch for juniper and the taste comes from the juniper berry. 'Oude genever' and English gin have virtually the same flavour which is strong but the 'jong genever' has a much reduced flavour, great as a chaser with a pils. Should always be kept in the fridge and vodka in the freezer.
Vodka will taste the same from wherever unless something is added. The Dutch created genever, English - gin. Genever is Dutch for juniper and the taste comes from the juniper berry. 'Oude genever' and English gin have virtually the same flavour which is strong but the 'jong genever' has a much reduced flavour, great as a chaser with a pils. Should always be kept in the fridge and vodka in the freezer.
The sales records (for Spain) seem flat for the last 10 or more years at around 12M liters so someone must be drinking it. It's true sweet Sherry has plummeted worldwide. I only use it (dry) for cooking.
I enjoy feeling like a dragon for a few seconds, though.
As to sherry, I honestly can't remember the last time I had some.
Cal - be careful there. 😁
My father brought back a 20L cask of Oloroso from Constantina Spain in 1964. It was made by Bodegas de Fuente Reina. He found Taylor Dry Sherry was an acceptable replacement if one only takes a glass or two a month from the cask.
In the early 60s, when we went hunting on a local farm with Spanish friends, we would return to the house and set at a round table with a large heavy table cloth and a pan of charcoal under the center to warm our legs. The men always drank sherry when we finished hunting Perdith (Partridge).
I inherited the cask before my father passed away, and have passed it on to my daughter and her family.
I always have a glass or two when I visit her.
I use Taylor Dry Sherry for cooking.
In the early 60s, when we went hunting on a local farm with Spanish friends, we would return to the house and set at a round table with a large heavy table cloth and a pan of charcoal under the center to warm our legs. The men always drank sherry when we finished hunting Perdith (Partridge).
I inherited the cask before my father passed away, and have passed it on to my daughter and her family.
I always have a glass or two when I visit her.
I use Taylor Dry Sherry for cooking.
These are one of the craziest single malt distilleries that along with others have doubled or tripled the shelf space needed for a specialty spirit shop. On top of that the US prices have gotten insane. I no longer drink scotch but remember someone in the business saying that >25yr. old (in wood) whiskies are rare due to losing balance. Had an 1841 Madeira with SY that was supernal.
LDA >> The Balvenie
I am afraid you are mistaken, Lagavulin is aged in ex-bourbon casks as well as ex-sherry casks, see Lagavulin
Distillery
- Whisky.com
In fact the majority of single-malt Scotch whisky is aged in ex-bourbon barrels.
I fact the majority of the wood experimentation seems to be in the finishing for only a few years. As for in your face our favorite in the distant past was Laphroaig eighteen old now $300 - $400 a bottle here.