Friends of Single Malt

We are proud to be highlighted by journalist Peter Moser in the popular German publication, Friends of Single Malt, an excellent resource for whisky lovers.

Excerpt - words by Peter Moser

The Truth About Seasoned Sherry Casks: Marketing Myth or Maturation Revolution?

The use of seasoned sherry casks in the whiskey industry is shrouded in a veil of romance and exclusivity. But behind the scenes, a more complex reality is emerging, balancing innovation and marketing maneuvers. These specially treated casks, a modern response to the shortage of real sherry casks, raise questions about authenticity and influence on the whiskey's character. To get to the bottom of this question, I went straight to the source - a detailed conversation with a leading manufacturer of these specially treated barrels gave me an exciting insight. This article takes you behind the scenes.

The origins – whiskey & sherry

The tradition of shipping sherry to Britain in casks dates back to the 17th and 18th centuries. Britain had a huge thirst for sherry at the time, and since bottling was not yet the norm, sherry was transported in casks. After the sherry arrived and was sold in Britain, many oak barrels remained. These barrels were too valuable to let go to waste, so Scottish whiskey distillers began using them to store their whiskey.

A view inside a generous wine cask - Fino in transformation to a new expression: Amontillado

Whiskey distillers found that pre-filling the casks with sherry gave the whiskey additional flavors and greater complexity. The whiskey's interaction with the sherry residue in the wood resulted in a richer, rounder flavor profile. Over time, the “sherry finish” became a deliberate method to create specific flavor profiles. Distilleries began using specially selected sherry casks to age their whiskey to enhance desired aroma and flavor components.

Today, the large majority of “sherry casks” are specially prepared for the spirit industry. The Scottish whiskey sector alone requires around 30,000 sherry casks every year - 19,000 of them solely for Macallan.

Over time, regulations regarding sherry transportation changed. Since 1981, all sherry wines have had to be sold bottled in Spain, effectively ending the traditional barrel trade. This led to whiskey distilleries starting to work with bodegas in Spain to obtain “seasoned” casks specifically for whiskey maturation. Today, distilleries use a wide range of sherry casks – from Pedro Ximénez (PX) and Oloroso to Fino and Amontillado – to achieve different flavor profiles in their whiskeys. Each type of sherry brings its own distinctive flavors to the whiskey, from sweet and fruity notes to nutty and dry accents.

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Read the full article at Friends of Single Malt — The Truth About Seasoned Sherry Casks: Marketing Myth or Maturation Revolution.