And the results are in….
I have created an unique secondary home cask matured whisky. Volume-weighted average age of contents is just over 11 yrs old, filled at 44.5%, with 16 weeks in the port cask to finish.
Those warning of high losses were correct. I was not taking fastidious records of the small fortnightly or bigger samples for the group, but along with the 0.4 litres of port absorbed in the wood, I estimate in the region of 1 litre of the whisky has been sucked into the wood / ether. ~15% of first fill!
Thankfully, I quite like it. The oak was beginning to show more prominence, so it was time for out. I would have preferred a product with slightly more depth of flavour, but I reckon that is a function of the relatively young whisky. There is plenty going on on the nose and palate, so can’t complain.
This has been taste-tested by one of our own. Effectively blind testing, Scotchio’s notes include:
N Medicinal bourbon oak,quite oily, some sweetish tarrysherry notes underneath , sweet vanilla brown sugar licorice berry fruit raspberry milk shake powder.
With time it seems to settle to big blousy vanilla and big orangy barley.
T a little thin gets quite spicy, citric, firm,sweetens a little before big vanilla , aniseed and watery orange juice
F sugar, spice, orange, lightly oily aniseed, dries becoming a little bitter and woody. Slightly salty
B very bourbony, a little thin on thepalate some lovely big crisp orangy barley.
The big orange barley reminds me of tomatin and refill sherry macallan but there are lotsofspeysiders that can produce that. It's a pleasant dram.has all that bourbony wood come from your cask or was there already some new wood involved? - All my new wood
So, after some gifting already, I now have 32 x 200 ml bottles of this creation for birthday and Xmas presents...
Second experiment is already underway. 2 litres of Sainsbury’s finest Madeira is in cask, with shoogling back on the agenda.
With a couple of months for the next fill, what to fill it with?