NYCWhisky

You’re a geek if you’re reading this! Pinot noir, Sherry, Port, Cabernet Sauvignon, Madeira, Sauternes, etc…Started in the early 90’s by innovative people at distilleries such as Balvenie, Glen Moray and Glenmorangie, it was then only a way to create new products, taking the space others wouldn’t grab on the shelves. What used to be a common practice 100 years ago, i.e. using ex-wine casks from the bulk wine trade with UK, became fashionable and sought after. But placing a single malt Scotch in ex wine barrels does present many challenges and is not common practice anymore, or at least not for the entire ageing period. But as a producer, you almost have to do it now…sometimes it’s great, but at times it’s highly questionable whether the finishing, or double maturation, was an enhancement or a way to mask a sub-par whisky’s off notes…