Is scotch getting sweeter?

[Lallans]

When I'm not driving and at the same time can visit one of the larger outlets of our local government liquor monopoly, I always visit the tasting bar and try out the more interesting varieties of scotch they have available. Most of course are subtle variations on the usual scotch themes, but twice now in the last six months I've encountered scotches (or if you insist one scotch and one single malt) that were, subjectively, as sweet as a dry sherry. The first was Japanese and represented the only bottle in Ontario, so I didn't take particular note of the name (OK I did but forgot it soon after), but the most recent sweet version, this weekend, was a Longstreet 'Tokay Cask.' I was floored both times but not sure if it's just that my ability to taste scotch is developing (well, it is but I wouldn't have thought to the extent that it almost seemed as if sugar was added), or if they are actually making scotch sweeter, or if there have always been sweet varieties I just never came across until this year. Are there any opinions on this matter?

[Joshua]

I've noticed a lot more "sherry cask" variants in the shops than what was available 6-7 years ago. Noticably I've seen 2-3 McCallan cask variants (all of which using some form of sherry barrel), and the 2-3 variations of Glenmorangie (Nectar D'Or being one). Tomatin (a recent find for me personally) is sherry finished (although I found it a little hot compared to Glenmorangie or McCallan, but it still had that sweet "sherry" taste.).

It might just be that scotch is trending towards the sherry cask variants instead of the American Bourboned Oak cask or charred cask variants.

[ForresterModern]

Historically most single malt scotch whisky has been aged primarily in secondhand american bourbon casks (by legal designation scotch has to be laid in a used cask while american bourbon by law has to be laid in a new cask) so that is pretty much the standard for the last hundred plus years. How long (10, 12, 15, 18, 21, 25 years and such) was the piece of the puzzle that helped determine some of the flavors and qualities of the scotch. About 15 years ago many distillers began projects of expanding their product lines, not just by bottling different ages, but by what is called "finishing", putting an aged scotch into a second cask that may be a port wine, sherry, madeira, rum, jerez, burgundy, etc... previously used cask to "finish" off its last 3-5 years of aging by picking up some of the subtle flavors of the previous inhabitants of those casks. In that way the distillers have successfully broadened their offerings with a variety of new tastes, while simultaneously diminished the large stocks of their relatively "young" batches (typically 8-10 years old primary casking) and gotten them to market at a younger age (usually 11-15 years), without having to try to age them 18, 20 or 25 years to get a unique flavor. One of the side effects of this new finishing trend is that most of the casks they finish them in have some sweeter tendencies (rum, port, burgundy, sherry, madeira, jerez are all typically sweet or dessert type drinks) along with some new fruitiness generally not seen in most of the standard straight single casked single malts of old.

Personally I think the internationalizing of the whisky industry and large export of scotch whisky in particular has brought new people into the scotch drinking habit, many of whom prefer a slightly sweeter or fruiter product than was typically available previously, and that these newer finished whiskies have spread the customer base in precisely the way they were intended to in the first place---great business sense IMHO. Us old farts can still take our 18 yr old Macallan neat and enjoy its robust and fertile nature while knowing that there are some newer styles out there that are bringing more people into the scotch drinking fold who would probably never have done so without the sweeter and fruiter varieties as a somewhat more inviting first offering.

I think Glenmorangie in particular has done a nice job with their variety of secondary finished scotches, each unique and inviting in its own way but distinct from its standard varieties.

j

[Andy Proffitt]

If you try either the sherry or port cask scotches (both more historical products than the bourbon barrel types), you will get a sweeter product than the bourbon barreled scotches. In addition, the port types will have a ruby/winey tint to them. Of the 3 I prefer the sherry, as it adds a nice edge to the scotch without tasting like someone spilled a little port in your whisky.

Then there are experiments in wine barrel aging of scotch. Best to stay away, sort of the equivalent of a Whisky MaiTai to my tastebuds.

A Tokay casked one though?!? That might be sickening. If you finished it, you are my drinking hero.

[azwildcat96]

I've noticed a lot more "sherry cask" variants in the shops than what was available 6-7 years ago. Noticably I've seen 2-3 McCallan cask variants (all of which using some form of sherry barrel), and the 2-3 variations of Glenmorangie (Nectar D'Or being one). Tomatin (a recent find for me personally) is sherry finished (although I found it a little hot compared to Glenmorangie or McCallan, but it still had that sweet "sherry" taste.).

It might just be that scotch is trending towards the sherry cask variants instead of the American Bourboned Oak cask or charred cask variants.

I don't know about the trends, but I opened a bottle of Nectar D'Or this weekend, along with a bottle of 16yo Glenlivet Naddura. What a difference between these two! I must say that I enjoyed both equally, as did our guests.

[Lallans]

If you try either the sherry or port cask scotches (both more historical products than the bourbon barrel types), you will get a sweeter product than the bourbon barreled scotches. In addition, the port types will have a ruby/winey tint to them. Of the 3 I prefer the sherry, as it adds a nice edge to the scotch without tasting like someone spilled a little port in your whisky.

Then there are experiments in wine barrel aging of scotch. Best to stay away, sort of the equivalent of a Whisky MaiTai to my tastebuds.

A Tokay casked one though?!? That might be sickening. If you finished it, you are my drinking hero.

Oh well I'm always out for new adventure - and the Japanese single malt was rather much sweeter than the tokay cask one. Incidentally, if the sweetness I'm referring to comes from the casks alone, they must purposely be leaving a fair bit of sherry in them- or as I said I'm just getting more sensitive.

[Andy Proffitt]

Oh well I'm always out for new adventure - and the Japanese single malt was rather much sweeter than the tokay cask one. Incidentally, if the sweetness I'm referring to comes from the casks alone, they must purposely be leaving a fair bit of sherry in them- or as I said I'm just getting more sensitive.

I'm not quite sure. The ones I have had have been from Bowmore, Glenmorangie, and a few others I'm having trouble recalling, but they were all from distilleries that I would not think would add anything to their own spirit. The tastes were very distinctly different, as I compared side by side, a Bowmore Port finished to their 12 year old. I would say it it is your palette over additions to the spirit.

It's a fun trip exploring different whisky isn't it.

[Lallans]

I'm not quite sure. The ones I have had have been from Bowmore, Glenmorangie, and a few others I'm having trouble recalling, but they were all from distilleries that I would not think would add anything to their own spirit. The tastes were very distinctly different, as I compared side by side, a Bowmore Port finished to their 12 year old. I would say it it is your palette over additions to the spirit.

It's a fun trip exploring different whisky isn't it.

Yes, and and as with many such things the more money you spend the more fun it seems to get.

The 'sweet' whiskys I've tried recently are possibly from small distilleries trying to find a market niche, or are filling a trendy desire or something along those lines. When you start seeing liquor bottles labelled "Caramilk" with the candy bar label you know the market is changing indeed.