Here’s a question that I hope some of TWS members can help me with:
Whisky is sometimes aged in Sherry casks … acquiring a bronzed hue and desirable + highly distinctive notes of oak , vanilla and spice - mellowing the spirit and becoming a premium priced product - which is (nowadays) the whole point of sherry cask ageing.
My question, is how come the previous occupier of the cask (Sherry) does NOT take on board the same OAK / VANILLA impact?
And a bonus question: I accept that Sherry casks ‘do the rounds’ in Scotland and elsewhere, getting refilled many times over, but Sherry is shipped in bottle not cask. So how does this work economically - is the whisky price boom subsidising the sherry trade?
I genuinely have no connection to the business - I just cant quite equate how it works!