Whiskies aged in first-fill Sherry butts are especially so, and those drawn entirely from such sherried stock are invariably known as “sherry bombs” for the potent flavors the malt whisky has derived from its time spent mingling with the sherry-soaked wood. The ‘Sherried’ character, therefore, is down to the Sherry itself, but also oxidation and the way in which the Sherry has interacted with and changed compounds in the oak. All of these then interact over time with the maturing spirit.
The Sherry and wood form a pincer movement that stamps out distillery character or any sense of identity in the distillate itself. For me, a great Sherry-matured malt should possess a balance between distillery identity, fruitiness, earthiness and a lick of spice. Sherry bombs almost always eschew this tightrope balance in favour of heat, density and aggression of wood flavor.
Steeped in history and folklore, the Highland region of Scotland is at the very heart of malt whisky distillation. This whisky has been carefully selected and represents all the very best qualities of the region. This Highland single malt scotch whisky finished in sherry casks.
Ainsley Brae is a line of scotch whisky bottled to celebrate the cask. They claim to strive and find the best barrels that provide the maximum depth in flavor. The scotch itself is bottled by Alexander Murray
ABV: 40%. Color: Pale light yellow
A zesty citrus nose, softened by lush malt and honey nut. Cooked apples, pencil erasor, corn syrup, raisins and oranges once opened with water drops
More citrus notes take the form of a Seville orange. Light peat, toffee, delicate spice. dry, oak, brandy-like, watery, vanilla
A stunning sweet honey and toffee finish.
Balance, Body & Feel
Some alcohol burn, medium length finish with tea leaves, salt, floral