Is scotch getting sweeter?

[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.

[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.