So seasoning casks with sherry is not a new form of making whiskycasks.
What has changed is the quality of the sherry. The sherry used nowadays for seasoning casks is normally not made to be drunk. It is only made to bring flavours and colour to the whisky. After the sherry has done its job, it is used to produce vinegar.
Just having an Old Forester Rye that I happened to discover on my last day in Kentucky. I just walked into Old Forester and they had announced it fresh that very day, by evening it was already sold out because it was only a single barrel.
Warehouse I Floor 5 and 130 Proof – so definitely not your grandma’s liqueur. Warehouse I is the climate-controlled warehouse and bottles from there are hunted pretty wildly on the secondary market in the US.
Whether all the hype around it is justified, no idea – but I can at least say: every drop from the bottle has tasted pretty damn good so far. Really awesome stuff.
That sounds good just on paper. An ABV increase up to 65.25%, on the 5th floor of a heat-cycled warehouse—ideal conditions for boosting the bourbon’s proof. Looks good
Opening the samples from @AntiSEBtisch, starting with this Weller full proof - wow! It starts very well already spices, red fruits, honey and nuts for me
That said, it has to be clearly stated - when it comes to the topic of »not for the money« as mentioned in the video, it’s definitely not an easy task to find a 10-year-old for exactly that price. Let’s leave Bulleit out of the equation. In my US community, everyone quickly agreed that the price: sometimes at €110 is already really sharp. And that’s not »sourced stuff« but self-distilled, aged, and bottled.
Warehouse I is the climate-controlled warehouse and bottles from there are hunted pretty wildly on the secondary market in the US.
spices, red fruits, honey and nuts for me
)
