High West Yippee Ki-Yay / Photo Credit: Scotch_Trooper MAPLE SYRUP FINISHES Cinnamon and maple are instantly recognizable in the nose and on the tongue.ĭad’s Hat, a Pennsylvania distillery has also had success with their vermouth finished rye. It’s a blend of high rye distillate aged for two years and finished in barrels previously devoted to Californian Vermouth and Syrah. Keep an eye out for that one! VERMOUTH FINISHESįinding similar flavors in an American whiskey is Yippee Ki-Yay out of High West Distillery. And we must also point out Tullamore D.E.W with their Caribbean Rum Cask release launched in October 2017. Though it has undergone many name changes, it still retains its Caribbean rum finish. Of course we must also mention Glenfiddich and their 21 Year Reserva Cask. But for me it’s the dark cocoa and orange notes on the finish that really separate this whisky.” “It has the classic Balvenie honey and vanilla notes, but also a tropical sweetness on the nose, spices of cinnamon and nutmeg. “Caribbean cask is all about unexpected flavors,” explains brand ambassador David Laird. The single malt Scotch sits in ex-Bourbon casks for 14 years before a final 4 month slumber in rum barrels. The Balvenie was one of the first brands to get funky with finishes when they released Caribbean Cask in 2009. If you’re in search of the best this subcategory has to offer, look no further than the following labels. Experimentation hardly guarantees success, however. To that end, a number of unexpected barrel finishes are emerging. But the modern drinker often demands new and next. WhistlePig Old World a fine example of the former, Angel’s Envy, the latter. American whiskey makers have followed suit, landing upon similar finishes for their ryes and bourbons. Single malt producers frequently introduce sherry butts and port pipes at this late stage of the game.
This abbreviated aging period sees the juice transferred from its primary aging vessel into secondary storage, for typically less than a year. In expanding the proverbial spice rack at their disposal, whiskey-makers have long turned to barrel-specific finishes to impart wondrously unique liquid into the bottle. The significance of barrels, it follows, cannot be overstated. At the risk of ignoring the distillate itself, more than half of an aged spirit’s flavor profile is owed to cooperage. Whoever said, “it’s not how you start, but how you finish,” must surely have been a whiskey drinker.
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