In this video, I dive deep into the world of whisky maturation, specifically wine. I explore the unique influence of wine casks on whisky, a trend captivating whisky enthusiasts worldwide.
I explore the journey from vibrant vineyards to traditional distilleries, uncovering how grape influences grain, transforming whisky’s flavour profile. Learn about the various types of wine casks – from fortified to table wines – and their distinct impacts on your favourite drams.
From the basics of cask maturation to the innovation of wine finishes, this video is a must-watch for anyone keen to understand why whisky makers are increasingly turning to wine casks. Whether you’re a whisky connoisseur or new to the world of spirits, join us in exploring this fascinating intersection of wine and whisky!
Erik’s Channel: @ErikWaitWhiskyStudies
00:00 Rise of the wine cask
00:46 Why casks are so important
01:39 Why are wine casks becoming more common?
02:10 Intro to Erik
02:23 Do wine casks work with whisky?
03:17 What is wine?
03:52 New World vs Old World Wine
04:49 Wine finished whisky
05:56 Wine types explained
06:24 Fortified wine explained (Port, Sherry, Madeira, etc)
09:57 Sweet wines you should know
11:46 White wines you should know
12:58 Red wines you should know
17:42 Other notable wines used with whisky
18:23 The future of whisky
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Disclaimer: This video is only a reflection of my personal opinion and perspective.
When you go down to the bottle store and you see a wall of different whiskies what makes one whiskey different from another Well a big part is which Cask it’s aged in you know some whiskies aged in X bourbon casks ex Sherry casks but a lot of whiskies these days are now been
Aged in X winecast and I really believe if you want to know more about whiskey if you want to know what you’re buying when you go to the store you need to know about wine cks so that’s what I’m talking about today it’s it’s wine basics for
Whiskey lovers and make sure you watch to the end cuz throughout this video I’m going to be recommending some fantastic wine cask matured whiskies that I think you should buy now before I talk about all the different wine types and casks that are used with whiskey let’s recap and go
Back to why casks are so important with whiskey as most of you know most whiskey around the world needs to be agged in wood for a minimum of 2 years and with Scotch that’s actually 3 years and it has to be aged in Oak but the thing is
Most distillers aren’t that Keen to age their whiskey in fresh Oak Cask that’s brand new because when you put your spirit in a fresh new Cask the oak can be pretty intense it will like impart each of these real tany and better flavors so most distilleries prefer to
Age their Whiskey and a cask that’s had previous liquid in it first of all it will be the brown the teny flavors it will take a lot of those teny flavors out and it replace it with its own unique flavors it feels like when I first got into whiskey wine casks were reserved
For like single Cask or some special release these days not so much wine C matured whiskies are now part of so many Distillery core range and it’s just becoming more and more common but why is that there is a c shortage for one and so they’re looking for alternative
Sources for C Cast becoming more extremely expensive and so they’re looking to Tequila cast and wine cast but also just provide something different to the consumer a different flavor profile and uh to experiment so that’s Eric he’s a fellow YouTuber he makes fantastic videos about whiskey but
He also has a background in wine I’m a certified smaller with the court of mass small a French win SC a win scet Guild I have a diploma from the wines educational trust and a degree in anology was into wine for about 20 years before I got into whiskey back in 200 16
And uh since then I’ve started with the Edinburgh whiskey Academy and so do you think overall wine cks work with whiskey from what I’ve tried yes remember they’re not pouring wine into it it’s not supposed to they’re just extracting leftovers and Remnants out of a cast
This is the same if Sherry cash or poror as long as it doesn’t taste like someone just took a fortified wine and just dumped it into the whiskey then yeah it’s just another option to have and so it’s just a red fruit Nuance you’re bringing to the spirit rather than
Totally masking and overriding uh the character a lot of people are skeptical about red wine and whiskey and I think rightfully so like if you put Sheri into a glass of whiskey it’ probably still be drinkable but if you put red wine into a glass of whiskey you know it will be hid
And M distillers are figuring out what works so a lot of you watching this channel you probably know a little bit about whiskey you own a few bottles of whiskey but you might not know too much about wine so let’s talk about what wine is and how it’s made and stuff so
Basically to recap with whiskey is your fermenting grain which is sometimes called distillers beer so you’re basically making beer and then you distill it with wine it’s fermented grape juice so what’s happening is the yeast is eating all the sugars from the grape juice and it’s pooping out alcohol
And then you end up getting a drink that’s sort of 12 to 15% Alcohol so there’s two main ways that wine is normally categorized the food who Sayes which grape is used so there’s hundreds and hundreds of different grapes that can be used within wine which will give you a huge spectrum of flavors and the other is the region so
The region is much more commonly used on bottles which are from oldw world countries so the wine is typically separated into two groups These Old World Wines which are kind of from old European countries Spain Italy France Germany and in New World countries which have kind of been making wine only kind
Of in the last century in New World such as the United States or New Zealand Australia Chile your Wine’s going to be named after the grape C Mero malbeck however in France most of France the wines can be named after the region and what grapes go into depend on the
Regulations but also depending on the weather for that particular year so wine is not aged in casts for as long as whiskey is aged in cks with wine it’s generally like 6 months to about 24 months unless it’s for toi wine after been used a few times after about 5
Years the wood’s not really doing a lot more to the wine so basically it ends up being a really good trade because the wineries can then sell their cast at not really doing a lot to the whiskey industry and with whiskey because it’s a high ABV product it will inherit a lot
Of these flavored still from the wood and from the wine when we do see whiskey aged in wine casks why are we most likely to see whiskies finished in a wine CK rather than have entire maturation in a wine cask everything is bottom out of balance it’s very easy to
Override the character of the spirit if you put it 100% virgin Oak it’s going to override the character of the spirit if you put it 100% in a wine cask it’s really going to taste like maybe somebody took whiskey and put it into a wine why don’t you want to just totally
Drown your food and Pepper or totally drown it in Salt so let’s jump in to some of the most popular wine and wine cks used within whiskey that you should definitely know I think rather than going through each wine specifically is to talk about the bigger categories that
Are used within wine CK matured whiskey and I think if you know these five categories you’ll pretty much understand 99% of all wine cast M Shi whiskies so they’re going to be your fortified wines your sweet wines your white wines and your red wines the first big group of wines you
Should know are the Fortified WI and these are the ones that you’ve probably already tried whiskey agen because this is actually where Sherry fits in fortification is the adding of a neutral Spirit to stop the fermentation and add alcohol traditionally this was for the transportation of wine you think back to
The days of Wooden Ships how is that wine on a wooden ship going to make its way from the island of madira or Portugal or here at Spain to make it way up to Great Britain how is it going to be stable and make that trip add some
Neutral grain Spirit to it and to get the ABV up that it stabilizes it as well as once you then open the wine um it doesn’t go bad uh right away the Fortified wines the most popular most common style is Sher come from her region historically that’s
Because of the relationship with the UK with uh Spain when they weren’t getting along so well with the French now when you’re drinking whiskey 99% of the time it’s all the RO are cherry and it’s going to give you classic flavors of dried fruit nuty and spice flavors the
Other really common cherry you’ll often see is PX this is like a very sweet cherry they make it in a way that’s like they dry The Grapes out there’s also a bunch of other cherries uh there’s even dry cherries but I did a whole video on this and I definitely think you should
Go over there and watch that I go to much more depth but there are other Cherry styles of wines from around the world that can’t be called Cherry because Cherry like champagne like Scotch is bound to a location uh one is a in Australia so if you see an
Australian whiskey aged in a cask just think in your mind this is the Australian version of Sherry the next fortifi wine you should know is port and it’s similar to Sherry but it’s not from Spain it’s from Portugal and there’s two main types of Port there is the Tony port and the Ruby
Port so Ruby Port it’s much more Ruby in color will give you much more Berry flavors and fruity flavors and often be a lot younger whereas Tony ports often aged for a lot longer it’ll give you more nuty flavor caramel flavors like this one here I got a long row and you
Can see it’s aged in 20 pork Cask this becoming more and more common seen whiskey aged in pcast so the other fortified wine you should know is madira madira is actually also from Portugal but it’s from the madira islands and I’d say compared to say Ruby and Tony Port it’s probably
More similar to the Tony ports that’s because like it shares some of those like nuty flavors but I would say madira is a lot more like caramelized generally and I think this is because of the way way mad’s made madira was sort of made by accident a lot of things in the wi
And whiskey world was oops something happened and hey what do you know we kind of like this trying to transport wines from Portugal up to Great Britain and it’s getting rocked on a ship and it’s getting heated up and what happened is it get sort of a toasted character to
It and I would say also overall among whiskey Geeks and whiskey enthusiasts I’ve talked to this is fast becoming the favorite wine cask to mature whiskey the last Fifi wine you’ll probably see around but probably not as much as the others with it off seen anyway is Masala from Sicily and Italy
And this is kind of similar to the rest it’s a fortified wine the key thing I find different with Masala is that I get a bit more of like a stewed apricot flavor but I mean there’s a big Spectrum to this as well they’re okay but um I’m
Much more impressed by a nice madira or a nice Sherry one than in for our masala let’s move on to our still wines and our table wines but before we talk about like our dry white wines and our heavy red wines I first want to talk about the
Sweet wines just because within whiskey Cask maturation this is super super common and it’s because with a sweet wine the residual sugar will impart really well to a cast then it be imparted onto a whiskey really well and so whiskey distillers love sweet wines to mature the whiskey both your
Fortified wines are sweet and your petus wnes are sweet and your St wines are all sweet but it’s the production uh method which is made that really makes it the difference to it uh it’s what the style of wine it is there’s some common ones German sweet reasing there hungry takai
The one you really see a lot of though is from this tiny little sub region of a region which is called salurn in bordeau in France it has this really interesting process of making salurn basically they encourage it to get attacked by this kind of fun called a noble grot but trus
Ceria this is sound a little gross is a little mold that comes in with the fog and infects The Grapes sucks the moisture out and what you have left behind is a little bit of juice that has a very intense sweetness one of the whiskies that made it kind of very
Popular was the glami nicad door but these days a lot of people reaching for this one here the Aaron suun cast suon really imparts a lot of like these tropical notes these honey notes but these others like uh p whiskies that are now aged in Salon cast like I’ve got a
Port shallot this is the SC1 2012 but this was sent to me by patreon if you guys want to join me on patreon support videos like this these deep Dives click the link in the description fantastic stuff and I can see why salun is becoming so popular within Whiskey so the next big Wine Group you should know are the white wines and this is the one you probably already definitely know about because it’s an every Supermarket it’s an every bar I think it’s the most popular type of wine in the world and generally it’s from a
Yellow to greeny grapes and it’s going to give you sort of a light yellow to a golden color so generally speaking white wines they’re not aged on skin you don’t want to get any TS off the skin they tend to be generally stainless steel fermented and then maybe depend on what
Kind of grape it is they going to be Asian Oak there’s so many wine types I can’t really generalize but generally among the dry white wines you’re going to get flavors like citrus notes and you’re going to get like white fruit notes and some of you would like typical
Most famous uh White grapes are going to be your chardonay your 7on Blanc your PIN gree here actually is a Chardon CK it’s a glen Murray and you can see uh on it it say Chet Cask finish so that’s going to give you those Citrus those white fruit notes some of those battery
Notes you specifically will get from a Chardonnay what I do find with white wine cks is it’s a much more subtle influence than say from Red Wine from sweet wine and from fortified wine it’s almost a little bit more like the exurban CK it lets the spirit speak a little louder
And now to everyone’s favorite style of wine and it is the red wine red wines are generally from the darker variety of grapes and it’s going to give wines sort of a spectrum of colors from like a violet purple to a brick to even like a
Brown for the much more older red wines red wines uh are going to be fermented uh on skins so that you get a red juice before you even start uh fermentation generally speaking most red wines spend some time in so let’s start with P Noir um it’s generally one of your like
Lighter red wines and it’s a very very popular and famous style of wine mainly because of burgundy which is arguably probably the most famous wine region in the world I did visit there quite a few years ago we did a tour around there and some of the most expensive wines in the
World are also from burgundy and in burgundy they have two grapes chardonay and pinoir so for the red wine they use pinoir but pinoir is found around the world now uh like New Zealand has a massive of PIR and cago this is ARB black Comedy release came out a few
Years ago finished in a PIR cast from New Zealand P Noir is a very finicky grape very thin skinned it does best in cooler climates on particular soils okay so now let’s move on to the boulder Reds and one of the most famous ones now is
Rioka uh also known as rioka I think you can pronounce it both ways so rioka is actually a region within Spain Roka is the very north of Spain is we are with the border with the bus country but that’s not the primary grape the primary grape is actually tinalo so I actually
Have a bottle here and you can see there it’s written rioka below it is ello Ello is that great it’s going to give you some really nice like spice flavors red fruit and some like earthy flavors too because of the climate in realart and Roberto Deo it tends to be more baked
Strawberries to think of strawberry jam but what I think it really works well for with whiskey is pated whiskey the one that lots of whiskey YouTubers been get on about at the moment is this one here the leag sinle series I can see why so many people love it cuz it adds this
Really unique bright spice note to the whiskey you don’t get another lakes and even other whiskies so the next red wine you should definitely know about other red wines from Bordeaux and Bordeaux is a super famous wine region within France now we’ve already talked about salon and
Salun technically is a bordo too but it’s kind of the exception to the rule I think most people think of AO they’re thinking of the red wines and what’s interesting is that it’s kind of like Whiskey In some ways like with single malts and Blended whiskies there
Actually are types of wines which are a blend of different grapes rather than just a single grape and bordo is a fantastic example where most of the wines are a blend of quite a few grapes like P vidau cabinet Fran malbi some have a little bit of CIA but I think the
Two main grapes you really need to know these are the ones you need to remember are cabet saon and Mulo and what’s really interesting is that there’s kind of a GE Geographic divide between the two stars generally speaking you get more cabinet 7 on the Left Bank and you
Get more Mero on the right Bank cavet Shon higher tannin you’re going to get more black current Blackberry Muro is much more approachable there’s a Distillery out there that which is been really great for exploring the different types of bordeau just within the region so this one here I’ve talked about a lot
Before so the port shallot P this is from Pak which is a sub region with a Murdoch which is subin on the Left Bank so long story short this is going to be more cabinet 7 yon Fort again one of my patrons Nick Kee he sent me a sample of
His Port charlot the PMC which is from the right Bank from pomal which is more mow for so this can be a little bit lighter fruits and that sort of thing another red wine that’s kind of rising up at the moment a lot of distilleries are now catching on to this is the
Amarona a really famous example is this one here the Aaron emona emona are wine from Italy the way they make the the wine is they dry the grape similar to PX but unlike PX it’s not fortified and it’s definitely not as sweet then we have what’s called straw matte wines
That’s in which you take the grapes you put them out on straw mats to let them dry and they shrivel up so some other Reds just quickly are brolo or barberis these are both from piamonte and Italy this is my absolute favorite style of wine from Italy and it’s in a beautiful
Regions like little Hills and they’re backd dropped by these beautiful mountains I actually visited here absolutely fantastic place to do a road trip around if you even go there and these wines are real hearty you can age them for like 30 years some other uh red
Wines you might come across s shz it’s the same thing just depends what country and like what they call it but to be honest I think we’ve kind of covered most of the wines that used to mature whiskey there are some other ones though like Rosé which is kind of in between
Red and white and then you’ve got like your sparkling wines like champagne just quickly champagne has very Str direct regulations on the word champagne there actually are whiskies out there aged in ex champagne cks but they can’t call it an ex champagne CK whiskey and so often they’ll say something like CET or
They’ll say bar Cask matured so I think if you seen words like that maybe reach out to your Distillery on Instagram whatever tell them I sen you and then you know get a little bit more specific information cuz they’re probably not allowed to say it on the bottle what
Sort of Cask it actually is overall I’m very positive about whiskey being aged in wine casts and I think some distilleries have shown us they can do it really well and look at the different great varieties that are starting to work they were starting to work out do work with whiskey like rioka
Madira and Suter the thing is there are so many wine types like my favorite wine is a carier but I’ve never seen a whiskey aged in a carier cask so we don’t even know maybe it does work maybe it doesn’t but I’m all for exploring I don’t want a bunch of like distilleries
Around the world that that are just Scotch copycats all aging their whiskey and ex bban cks and all kind of tasting pretty similar I think it’s fantastic when world whiskies can explore their backyard and use cks from their backyard from wines that are made there too I
Think it just really adds to the tear are the story and just making something a little bit more unique I’m Keen to hear what you guys think I’m keing to hear what your favorite whiskies that are aged and wine cks uh and if you like the Steep dive sort of types of video
These do take a while to make do jump over to Pon it’s where you can support the channel and there’s also bonus content over there I do a bunch of q&as where you can ask me any question you want and um every often I’ll release a Q&A video but above all though make
Sure you share and Enjoy
46 Comments
I love Sauternes. I love whisky. But I really don't like the Arran Sauternes cask. I find the Sauternes flavor overwhelms the spirit. Just too damn sweet for me.
Try the wine first then the whisky
Great combo with you and Erik!
Love your videos, big fan! Please stop using AI to generate your still images as a sign of respect to fellow artists (being a video artist yourself); thanks! 😊
Hey @firstphilwhisky! Not only do I love all your videos’ content but the way you hit the post with your intro music every time is…*chefs kiss* amazing editing as always
The most amazing thing to me is that it takes 10 years to find out if what you tried was worth it! The whisky process amazes me.
2:35 gong. Really?
😎
Great video! In Australia we are starting to see a few Muscat and Topaque (aka Tokay) finishes coming through which is exciting. I have a Starward Muscat barrel finish open at the moment that is delicious, but it's probably Morris whiskey that is best positioned here given the Morris winery has been producing fortified wines since the 1860s. They are newer to the whiskey world and still finding their feet but the potential is there. I'm not sure if anybody has done a Moscatel de Setubal finish yet… If it hasn't been done surely that won't be far away. Portuguese muscat is a different beast compared to the Australian stuff. I don't see Madeira finishes becoming too common. There is just so little of it, with only 7 producers I think, and some aging happens in glass demijohns rather than in wood.
Thank you Phil! Always a treat to watch
I did 54 seconds before I just had to turn off the sound. Maybe it's me but your voice is pretty much on par with fingernails down a blackboard.
Thank you for this extremely informative video. Enjoying a little whiskey aged in port wine casks myself while watching this.
Thank you for this video packed with loads of informations! ❤
Amazing video Phil!! 👌🏻👌🏻 very informative With top notch production quality and editing!! 👏🏻👏🏻👏🏻 @ErikWaitWhiskyStudies Great insight provided by Erik helped understand different whisky finished in various casks .. More intrigued now to try different wines to understand whisky better 🥃 🥃
In Czech Republic, the three biggest local whiskys, Stara Myslivecka, Goldcock and Lafayette, are distilled in Moravia, which is Czech wine country. Lafayette is matured in Moravian red wine casks.
As a fan of port wine, I can never get enough of the Glenmorangie 14 Quinta Ruban. It's finished in port casks and that gives the whisky such a nice layer of sweetness and softness that one forgets it has 46% alcohol in it. Glenmorangie really did make everything right with that one.
I am from the basque country, really near Rioja, and some small craft distilleries here are using a lot of ex-Rioja red wine cask to fully mature its whisky. Really interesting stuff, as you say I agree it combines very well with peated whisky.
I think with "unusual" Wine Cask Whiskys (for me everything other than Port and Sherry) it is very much hit or miss. I recently had the Tullibardine Zinnfandel finish and the Lindores Mcdxciv, both of which I very much did not like. The Ledaig Rijoa is easily one of my favorites whiskys.
I feel like other finishes are more forgiving. With Sherry or Port the most terrible thing that can happen is that I am not over the moon, but I will still like it.
Wine casks are inferior.. Its a cheap alternative and just increases the distillerys bottom line. its a clever marketing trick
Great video, as always, super informative and interesting. I was looking to buy a new Arran bottle, as I finished my 10YO this week and I was wondering which wine finished I should pick up? Port, sauternes or amarone. What was you prefered one? Also, I wonder if you ever heard of Ice Wine, my region (QC, Canada) is known for it (not so much for the wine). The grapes have to freeze on the vine before harvesting. It makes a very sweet wine. Very good.
Another superb video from the best whisky content creator! It would be awesome if you can make a video about Top 5 non-common wine cask bottles.
Great video. Shared it with all my whiskey friends. Always like when you are a teacher. With all the new Glenallachie releases this video helps. Look forward to more content from you Cheers from Canada
Great Video!
Another excellent episode, and a timely one! I know next to nothing about wines, and was asking a buddy the other what extra flavors should I be tasting from some of these Scotches that have a unique wine cask! I may have to take some notes on this video.
I like to mix 50/50 dry red with a nice 90+ ptoof whisky
Excellent introduction to this category of whiskies Phil. Very well done! Something which you touched on by mentioning finishing, but did not fully explore is the fact that the flavours of the wine can be so dominant that it will smother the natural malted barley flavour profile of Single Malts. This is because (as you neglected to mention) that the huge difference between what happens to sherry and wine casks before they meet grain spirit.
The average seasoning of sherry casks is around 2 years and these cask are made to order, specially for the whisky industry. 99.9% of Sherry casks would not have been used in a bodega to mature actual sherry which will be bottled and drunk. In total contrast, wine Barrique casks have been used, usually twice, to mature wine which will be bottled and drunk. So, by the time the distillery gets hold of them, these wine casks have been used to mature wine for around 7 years!
This all means that wine casks are much more intense, with 7 years of grape pulp having built up inside the cask, which will certainly overpower the more subtle barley grain notes of the spirit. This is in a way counter intuitive, as you would have expected high alcohol astringent grain to burn out any low alcohol wine influence. In fact (as early 11th century French Rabbinic works on Kosher wine and casks record) grape fruit base wine has a much greater flavour influence than one might think.
Hence, the common use of the STR method within the Whisky industry, especially world whisky, which you completely ignored. (Perhaps a follow up is in order). S-Shaving back, T-Toasting and R- Re-Charring is a process championed by the late Doctor Jim Swan, which he developed for new distilleries, particularly in Asia with distilleries like Kavalan, but also utilised in Israel (Golani and Milk and Honey distilleries), as well as Kilchoman on Islay, which had a ready supply of full flavoured wine casks to enable them to get their product on the shelf in the shortest amount of time.
The major problem with wine casks , as previously mentioned, is that they tend to completely overwhelm the natural flavours of whisky not only with red fruit but with dry tannins. Hence, the use of the STR method. The inside of the cask is shaved back, removing the grape pulp, the remaining litres of wine inside the pores of the oak are toasted to sweeten or cook the fruit and tone down the tannins of the newly exposed wood. Then the casks are charred to caramelise all these flavours adding a toffee vanilla fudge flavour to the red fruit.
I am acutely aware that i have written far to much in a single comment but cannot finish without mentioning the (mis)-use of the term "STR" when it comes to rejuvenating old whisky casks, particularly old sherry casks. The reason is understandable as a similar process is implored, namely shaving back, toasting and re-charring. But this process is done for the completely opposite reason to STR wine casks. Instead of being used to tone down the wine flavours, after the sherry cask has been treated to STR method, a fourth and final process is performed. That is Re-Seasoning, usually with similar type sherry as the original contents, namely Oloroso sherry for a period of months. So, with old Sherry casks, the STR method is used to rejuvenate the casks and inject a fresh sherry flavour into it.
Hey Phil, first great video again! The production quality and the knowledge you again from these are top notch. And I agree with you why have everything taste the same. Let’s explore a bit more and see where it takes us. No harm in trying something new.
Man, it makes so much sense why you take around a couple weeks to make a new video. Such a great content. Keep it up, Phil!
Great video mate, I've been saying for a while now that wine matured/finished whisky is a corner NZ distillers could own on the global stage. I really enjoy them, especially madeira but that Arran Sauternes Finish is magic in this current heat NZ is enjoying.
Lovely video. Never thougth of these letters before on Port Charlotte lol. Thank you.
Wine lover here, you did a fantastic job explaining wine for whisky drinkers. I love whisky aged in wine barrels. I’m looking at getting the Tale of Winter aged in Marsala casks made by Glenmorangie.
Excellent video, Phil! I learned a lot. Thanks for all that work putting it together. It was great to hear from Erik as well. Cheers!
a most excellent presentation FirstPhil – love the depth, the interludes with Eric, and the regional POVs. Wine is definitely my next horizon and this helped open the door
Excellent info on a subject not often discussed. Thanks
Funny you should say that it shouldn’t just taste like someone got some wine and poured it into the whiskey. One of my favourite drinks is a 50/50 mix of a peated whiskey with PX sherry. I get it that it is now not whiskey but it still tastes great.
Who knew whisky and wine could get along so well? It's like they're grape partners in crime!
As always, this is a super fun, educational and very cool video Phil! And an absolute treat to watch! I don't often comment on your vids, but I do watch them and enjoy 'm very much, and now I'm gonna shoot myself in the foot and come across like a pedantic pr*ck. I was always told that with fortified wine, the addding of neutral grain spirit to stop further fermentation mostly applies to port and much less so to sherry or madeira, where they choose to ferment sugars in the stage of squeezing the grapes , prior to the to actual fermentation process, to create an increase in ABV. Sorry to be nitpicking here, as your vids are always so enjoyable to watch and you're a true ambassador of our lovely community. Peace and love!
Wow Phil, always enjoy your videos but your teaching / learning ones are just amazing. I've learned so much just from watching you over the last 2 years. Way to get Erik involved with your wine video, also. Just a wealth of knowledge from the both of you. Keep up the excellent work, mate!
Phil, these videos 👏👏 bro
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Brilliant video as always Phil! I'm all for wine finished/matured whiskies. I like the taste and like you said it's nice to have some variety. Cheers!
Great Video,
full of solid Information.
Keep going this Way .
Greetings from Germany 😎🤘
Great video, Phil. You provided a lot of information at a good pace to keep us interested. Erik Wait is an amazing resource and I applaud you tapping into him to collaborate on this. I admit it, I love a Madeira finished whisky. I can see there are more wine finishes I need to explore.
I want to assume you are an audiophile after whisky because of how well you edit and balance sound in your vids. Thank you for not damaging my ears!
I got a Laphroaig 10 cask strength because of you and I love it. It is the most smokey whisky I have ever had.
Good stuff, very informative. Sauternes isn’t in any way special when it comes to noble rot though, oh and Carmenere can be lovely, try purple angel from Montes winery or even their budget one is pretty nice.