The 15 year continues the extra aging in first-fill sherry for an additional 5 years (for a total of 6 years) in oloroso. This extra aging gives the whisky a mahogany color and a deep, resinous sherry character. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez.
The mad scientist Bryan Davis is back … and he’s released a pair of whiskies very much in line with Lost Spirits’ previous editions. … Bryan has gone old-school and bought actual Islay whisky to perform his depraved alchemical rituals upon. Sourced from an undisclosed distillery on Islay (his only hint: it’s not Caol Ila), and rapid-aged in his biochemical reactor using American oak staves that have been toasted (or charred, see below) and soaked in late-harvest Riesling.
This is something new, folks. Macallan takes new American oak (NOT ex-bourbon!) and “seasons” it by filling it with sherry for an undisclosed period of time. These “seasoned” American oak sherry casks are then used to age Macallan for at least 12 years. This whisky is then blended with traditional Macallan aged in European oak sherry casks and bottled at 43% ABV.
For Benromach’s Imperial Proof bottling, which is part of the distillery’s classic lineup, this same whisky is bottled at 57% ABV instead of 43%. This is 100° in British (or “Imperial”) proof. The sherry barrels are sourced from Bodegas Williams & Humbert in Jerez, and the whisky is bottled without added color or chill-filtration.
…Green Spot isn’t cheap to start with. Nor, presumably, are empty grand cru Bordeaux barrels from Château Léoville-Barton. Midleton has taken the classic Green Spot and aged it for an additional 1 to 2 years in the French oak Bordeaux casks, before bottling at 46% ABV.
We have something unique here, people. Everyone knows that some scotch is aged in sherry barrels (some of which are “wet” with residual liquid sherry), but who puts actually sherry in the vat with the whisky? Who’s actually allowed to do that? Canadian distillers, that’s who.
A mid-line sherried malt, without the “big fruit” hallmarks of a true sherry monster, but with plenty of berry, wine, and resin to produce the desired effect. The fruits are subdued, but do contain that aged, balsamic, resinous quality, and are balanced by slight malty sweetness. This is the kind of drink you reach for when you want to lean back and relax on a chilly winter evening, but not necessarily think too hard about what’s in your glass.
Upstart farm distillery Kilchoman has added a new single malt to its permanent portfolio, next to one of my favorites, Machir Bay. Kilchoman specializes in pristine craft peated malt that is remarkable for being excellent at a young age – like 3 or 4 years young. Like Machir Bay, this is partially sherry-aged. In Sanaig’s case, it’s an extra 10 months of aging in oloroso sherry casks.
This NAS (no-age-statement) bottling combines Ardbeg from ex-bourbon casks with a “heart” of Ardbeg finished in “dark sherry” casks. No details on how they’re defining “dark sherry” (or “heart” for that matter), but the Internet has decided this means heavily-seasoned sherry casks. The result is bottled without chill-filtration at 46.5% ABV.
This Travel Retail 700ml bottle, with no age statement, arrives with basically no information on its label about its make-up or provenance. The Internet has revealed that it is comprised of both ex-sherry (the majority) and ex-bourbon casks, and bottled at Distillery Manager Bob Dalgarno’s preferred strength of 42.8% ABV. … In an effort to harken back to traditional styles of single malt scotch, Bob sourced some barrels of Macallan distilled from the now-defunct Golden Promise strain of barley. While the bottle does not state an age, it is (according to Bob) comprised of Macallan aged 12 years and up, with “some much older”.