It was an economically advantaged move, that basically engrained to the practice
Only sparse instance you’d see scotch distilleries, making use of fresh barrels, is for 2nd barrelling
[exs. Tomatin Dualchas, Deanston Virgin Oak - and both bottlings are NAS]
Since Scotland doesn’t go through noticeable seasonal shifts, compared to some parts of US*, the interaction of whisky with wood [let alone, fresh barrels], will end up distinctly different… I’d be curious, for such an elaborate [timed] experiment, to take place
*It takes <<2yrs, for a violent swinging region like Texas [100+ → frost → 100+]
From the other day:
Wanted to try out an Irish Whiskey, that I did skip over a few times… Wasn’t in stock.
So did the next best thing, in restocking stuff… went for the standard gin [other option is Rhubarb HEAVY]
Also jumped on a few bottles of a short-release Imperial Stout… Hoping for better outcome over last years
Been a few newer distillery / bottlers, making face recently, in the bigg shops
Want to give’em a go, especially if some are respecting the nectar [no chill filtering / etc.]
Toki, is a in-house blend of whiskies, within the Suntory umbrella
Chita, is one of those distilleries, involved with the blend
…If not mistaken, the standard Chita bottling, goes through some wine finishing?
I’d [eventually] like to get hands on Hibiki Harmony – Basically go SoL, whenever I see it listed
Would also entertain likes, of Nikka Barrel and Black/Red Malt series [+ better odds finding]
… Also hoping for Nikka, to revive their Coffey series of whisk(e)y
Didn’t walk out with whisk(e)y, but helped another person not walk out empty
Dude was looking high/low, for a Macallan 12 double cask, all to no avail
Then asked for viable alternates. He would [eventually] walk out, with an Aberlour 12
… Hopefully that party appreciated it, along with his effort
I must say I would not recommend Aberlour 12 as a replacement for Macallan 12… Macallan is way smoother and softer. Aberlour is stronger flavorwise and sherry caske finished. I don’t think Macallan 12 even the double wood is sherry finished. Is it? Cause it doesn’t taste like it is …
Of course one distillery cannot replicate another distilleries product
Macallan has sherry involved, somewhere in their whisk(e)ys life
Whether in finishing(s) or a major/full-on maturation treatment
I’d agree, that the 12 double doesn’t have [much] impact… Much prefer single
His objectives were sherry finished and relatively tame [~40%]
Other options involved, either were of higher abv., F-U $$, or peaty beatings
For the first 35 years of my life I had only tasted Sierra tequila and was pretty sure all tequila was disgusting. Then my mom and her guy went to Mexico and brought home some aged tequila and I realised it was so much more.
