Cask-finished whisky is common these days, but in the early 1980s, no one had ever done it before. David Stewart began experimenting with finishing single malt scotch in special casks at Balvenie Distillery, a technique he has continued throughout his career of over 50 years and counting. Here he explains how the different finishing casks—sherry, rum, port, et cetera—impact the final flavor of the whisky—and which cask finishes haven’t been a success.
This virtual tasting features two examples of bottled in bond whiskey—that is, American whiskey from one distillation season and one distillery, aged in a federally bonded warehouse for at least four years, then bottled at exactly 100 proof.
This sommelier-led virtual tasting features two innovative American whiskies from Blackened that showcase how this brand uniquely utilizes black brandy finishing and Metallica-fueled sonic enhancement to create truly one-of-a-kind bourbon/rye blends.