Is scotch getting sweeter?

[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.

[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.