Well Aged Sherried Malts
It's often been said that every whisky lover's duty is to drink more sherry. To understand why is to grasp one of the economies fundamental to Scotch whisky production. Originally, the Scots relied solely on oak trees from the forests of England to create casks and mature their whiskies. But as their markets expanded, Scotland's distilleries needed to find an alternative oak source. As it happened, sherry was in abundance and highly fashionable with the English drinking public who consumed roughly 30% of the world's production. So sherry casks seemed a logical alternative for the Scots. Fast forward to current times and the opposite has occurred. Worldwide demand for Spanish Sherry has dramatically declined. This has turned the Scotch whisky industry on its head with fewer Sherry barrels becoming available.
What partly makes Spanish sherry barrels so special is the oak itself, Quercus Robur, with the Spanish trees cut down at 60 to 70 years of age. Research has shown that tannins in the wood act as a catalyst that aids oxidization during the maturation period hence being a highly desirable commodity in malt whisky production. The old Spanish timbers contain approximately ten times more tannin than the 30 to 40 year-old Quercus Alba, or American White Oak that's used to make barrels for the maturation of Bourbon whiskey. The deep colour and distinct rich, fruity / citrus peel flavours (sometimes marmalade-like) that ex-sherry casks can impart are more obvious reasons for their value and preference by the Scots.
Reduced from $250.00
Reduced from $150.00