Did You Know? #1
The American whiskey Bourbon is required by law to be aged for at least two years in brand new, heavily charred American oak barrels (please see picture), which contributes to the deep colour and rich, vanilla and caramel notes.
The Scotch Whisky industry then imports used Bourbon barrels to age their own whisky as they have mellowed through both the production and ageing process in America to a state which they are considered suitable for Scotch maturation. However, many distilleries also combine these barrels by aging in old Oloroso Sherry casks – or butts – which contribute a nutty liqueur like quality to the Scotch. This tripartite arrangement and recipe is a universal practice throughout most of the Scotch whisky industry and contributes to both the style and complexity of their unique spirit.
Wright Wine (and Whisk(e)y) recommends:
- Colonel E H Taylor, Small Batch Kentucky Straight Bourbon
- Glenfarclas 17yo Single Malt Whisky (Sherry)
- Glen Scotia 18yo, Single Malt Whisky (Bourbon)