I have a single cask #115. Ten years fully in Burgundy cask matured. 274 outturn at 60.5%. The most sulfur I have . Water and time. And this is a very interesting dram. I like hogshead, at least when then specify the previous content but a rebuilt cask adds a bit of quality control because you can see all the surfaces of the wood. If your just looking thru the bungholes and nosing the cask there seems to be a limitation on the inspection.
@@WhiskyJason1 not every fill. Giving some credit to the Scottish coopers here. Especially wine casks that are prone to needing sulphur candles, unless they are shipped unassembled.
Spätburgunder is the German name for the (red) grape variety Pinot Noir. Gewürztraminer, as you rightly state, is a white grape variety that originated in a German-speaking part of Northern Italy, near Austria, but is widely regarded as having found its adopted "home" in Alsace, France--although it is also grown in many other countries, perhaps slightly less successfully/reputably. Its name in English is the same but can be translated as spiced ("spicy" is commonly seen but I've been told that's mistaken) Traminer. Traminer covers a group of related grape varieties. Gewürztraminer wines can be matured in oak, but typically old/neutral wood because a new oak character would detract from the grapes' varietal character. Many Alsace wine producers use large old wooden cuves for such wines, the insides of which often have to be scraped out every few years because they gain layers of tartrates from the wines matured within, and which effectively separate the wine from direct contact with the (old) wood. So any such barrels will likely have no strong wood flavours and *maybe* only subtle Gewürztraminer flavours to impart to a whisky? Burgundy casks, from reputable wine producers, will almost all be made from European oak, and for decent quality producers it will most likely be French oak. Yes, American white oak can be used for producing Pinot Noir or Chardonnay wines, in many countries, but it's less common in "New World" countries and definitely frowned-upon/dismissed/disdained in quality French wine producing areas such as Burgundy. I doubt one would find a single Premier Cru Burgundy producer using American oak for their wines because customers wouldn't want to buy them--it would simply lower prices. Most burgundy wine casks are not 225L barriques such as used in Bordeaux but instead ~228L burgundy casks, which are a different shape. Hogsheads are or have been used in some wine producing areas--e.g. Australia, e.g. Yalumba, Hardy's, and a few other producers--but they're not typical, and very unlikely used with Pinor Noir or Chardonnay. I've only heard of their use with a few Australian Shiraz wines and perhaps also Grenache and/or Mourvèdre and/or blends of same. It is possible, however, that whisky producers wanting to add flavours to their whiskies might use a cask seasoned with red or white wine. I don't say that's what happened, or even likely, just that it's not impossible. ---- Not anything new but possibly interesting given the source: I recently saw a vid. where Oliver Chilton of Elixir spoke about sherry casks. Inter alia he said (I edited out the ums, etc.): 99% of the sherry butts used (in scotch whisky) are not used for the production of sherry. Historically they never would have used sherry casks, that would never have happened. The sherry industry keeps the casks for like 60 years, so they weren't shipping casks from bodegas over to Scotland. What they were doing was they were shipping transport casks. So we would have been using transport casks 60-70 years ago. That's casks that were used just to transport sherry from Spain to the UK. He also said that sherry-seasoned casks "normally had sherry in it for 2-3 years." That video is from 4 years ago. The vid. can be found here: ruclips.net/video/8EjF_-FmA-Q/видео.html starting at time: 50:34. I tried several times to save a link with the right start-time in it but couldn't seem to manage such, sorry.
An average whisky which at £70 over here is poor value for money. A 12 year old Deanston or Bunnahabhain can e got for a little over half the price and are both better than this imo.
Very nice! I enjoyed Edradour 12 yo 1st Fill Bergunfy Cask Single Malt Scotch!!
Good choice!
I love your pronunciation of Edradour, that R in french style is so cool 😁 Great review with comparison of these gems 🥂🥂🥂🙋♂️
That is a classic German accent.
@@lyacoubian im not sure what is classic german? Even Horst doesn"t Edradour this way. Jason's german is exceptional anyway 👍😁🥂🙋♂️
Glad you liked it!
How about an Edradour finished in an Argentinian Malbec cask from Mendoza..?!?! 🥃
good suggestion
Gewurztraminer wine is my favorite lightly sparkling sweet wine so that barrel-finishing would be interesting to try
Sounds good
I have a single cask #115. Ten years fully in Burgundy cask matured. 274 outturn at 60.5%.
The most sulfur I have . Water and time. And this is a very interesting dram.
I like hogshead, at least when then specify the previous content but a rebuilt cask adds a bit of quality control because you can see all the surfaces of the wood. If your just looking thru the bungholes and nosing the cask there seems to be a limitation on the inspection.
So rebuild the cask each time??
@@WhiskyJason1 not every fill.
Giving some credit to the Scottish coopers here. Especially wine casks that are prone to needing sulphur candles, unless they are shipped unassembled.
Spätburgunder is the German name for the (red) grape variety Pinot Noir. Gewürztraminer, as you rightly state, is a white grape variety that originated in a German-speaking part of Northern Italy, near Austria, but is widely regarded as having found its adopted "home" in Alsace, France--although it is also grown in many other countries, perhaps slightly less successfully/reputably. Its name in English is the same but can be translated as spiced ("spicy" is commonly seen but I've been told that's mistaken) Traminer. Traminer covers a group of related grape varieties. Gewürztraminer wines can be matured in oak, but typically old/neutral wood because a new oak character would detract from the grapes' varietal character. Many Alsace wine producers use large old wooden cuves for such wines, the insides of which often have to be scraped out every few years because they gain layers of tartrates from the wines matured within, and which effectively separate the wine from direct contact with the (old) wood. So any such barrels will likely have no strong wood flavours and *maybe* only subtle Gewürztraminer flavours to impart to a whisky?
Burgundy casks, from reputable wine producers, will almost all be made from European oak, and for decent quality producers it will most likely be French oak. Yes, American white oak can be used for producing Pinot Noir or Chardonnay wines, in many countries, but it's less common in "New World" countries and definitely frowned-upon/dismissed/disdained in quality French wine producing areas such as Burgundy. I doubt one would find a single Premier Cru Burgundy producer using American oak for their wines because customers wouldn't want to buy them--it would simply lower prices. Most burgundy wine casks are not 225L barriques such as used in Bordeaux but instead ~228L burgundy casks, which are a different shape. Hogsheads are or have been used in some wine producing areas--e.g. Australia, e.g. Yalumba, Hardy's, and a few other producers--but they're not typical, and very unlikely used with Pinor Noir or Chardonnay. I've only heard of their use with a few Australian Shiraz wines and perhaps also Grenache and/or Mourvèdre and/or blends of same.
It is possible, however, that whisky producers wanting to add flavours to their whiskies might use a cask seasoned with red or white wine. I don't say that's what happened, or even likely, just that it's not impossible.
----
Not anything new but possibly interesting given the source: I recently saw a vid. where Oliver Chilton of Elixir spoke about sherry casks. Inter alia he said (I edited out the ums, etc.):
99% of the sherry butts used (in scotch whisky) are not used for the production of sherry. Historically they never would have used sherry casks, that would never have happened. The sherry industry keeps the casks for like 60 years, so they weren't shipping casks from bodegas over to Scotland. What they were doing was they were shipping transport casks. So we would have been using transport casks 60-70 years ago. That's casks that were used just to transport sherry from Spain to the UK.
He also said that sherry-seasoned casks "normally had sherry in it for 2-3 years."
That video is from 4 years ago. The vid. can be found here: ruclips.net/video/8EjF_-FmA-Q/видео.html
starting at time: 50:34. I tried several times to save a link with the right start-time in it but couldn't seem to manage such, sorry.
grest information thanks
An average whisky which at £70 over here is poor value for money. A 12 year old Deanston or Bunnahabhain can e got for a little over half the price and are both better than this imo.
totally agree