Archived posting to the Leica Users Group, 2005/12/13
[Author Prev] [Author Next] [Thread Prev] [Thread Next] [Author Index] [Topic Index] [Home] [Search]Lagvulin has a distinct sherry sweetness under the mountains of peat - and the Lagvulin Distillers Special Edition version is finished in Pedro Ximenez (wine) casks, one of the few successes, IMHO, of this type of finish, it really is sensational. Cheers Jayanand Mark Langer wrote: >I didn't know that Lagavulin was aged in sherry barrels -- how can you tell >with that huge peaty element in it?. I'm a big fan of The Macallan 12 year >old, but those who are looking for more bang for the buck would be wise to >check out some of the recommendations on whiskymag. That's how I discovered >Forty Creek Barrel Select, a Canadian whisky that is aged in sherry barrels, >and doesn't taste remotely like other Canadian whiskies. This is an >incredible bargain -- those of you who can find it should read the review on >whiskymag and give it a try. > >Mark > >On 12/13/05, Jayanand Govindaraj <jgovindaraj@eth.net> wrote: > > >>Some of the best single malt scotch have always been finished in sherry >>barrels from Jerez, Spain (Balvenie, Macallan, Glenfarclas, Lagvullin), >>its been around forever, hardly anything new. What is new is the wine, >>madeira, port etc finishes, some very good, some very bad. The standard >>oak barrel for maturation of scotch whisky is, of course, bourbon >>barrels from the USA.... >>Anyway, to check whisky out: >> >>http://www.whiskymag.com/whisky/ >> >>Cheers >>Jayanand Govindaraj >>Chennai, India >> >> >> >> >>