How Wine is Redefining Whisky
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- Опубликовано: 11 июн 2024
- In this video, I dive deep into the world of whisky maturation, specifically wine. I explore the unique influence of wine casks on whisky, a trend captivating whisky enthusiasts worldwide.
I explore the journey from vibrant vineyards to traditional distilleries, uncovering how grape influences grain, transforming whisky's flavour profile. Learn about the various types of wine casks - from fortified to table wines - and their distinct impacts on your favourite drams.
From the basics of cask maturation to the innovation of wine finishes, this video is a must-watch for anyone keen to understand why whisky makers are increasingly turning to wine casks. Whether you're a whisky connoisseur or new to the world of spirits, join us in exploring this fascinating intersection of wine and whisky!
Erik's Channel: @ErikWaitWhiskyStudies
00:00 Rise of the wine cask
00:46 Why casks are so important
01:39 Why are wine casks becoming more common?
02:10 Intro to Erik
02:23 Do wine casks work with whisky?
03:17 What is wine?
03:52 New World vs Old World Wine
04:49 Wine finished whisky
05:56 Wine types explained
06:24 Fortified wine explained (Port, Sherry, Madeira, etc)
09:57 Sweet wines you should know
11:46 White wines you should know
12:58 Red wines you should know
17:42 Other notable wines used with whisky
18:23 The future of whisky
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Instagram: / firstphilwhisky
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Join this channel to get access to the perks: / @firstphilwhisky
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Any enquiries? Email me at firstphilwhisky at gmail dot com or visit www.firstphilwhisky.com
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Disclaimer: This video is only a reflection of my personal opinion and perspective. 
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I'm a booze generalist. I love whisky, wine, and many other things, and I like it when one type of booze influences another. Whisky matured or finished in fortified wine casks has been popular for a long time. It is interesting to see other types of wine casks become more popular. The whisky that put this on my radar was Starward Octave Barrels, an Australian single malt matured in Yalumba The Octavius barrels. These are small barrels, so there is a lot of influence from the barrels and the wine that used to be in them. More recently, I picked up an Ardbeg that is partially matured in Sauternes barrels. The combination of peat and Sauternes influence seemed like it might be a bit strange, but it works. The barrel influence adds some richness and complexity to the peat. So far, I haven't bought any American whiskies finished in non-fortified wine barrels, though there are many that start out in new charred oak and are then dumped into fortified wine barrels for a finishing step. Sagamore Port-finished rye is one of my favorites of these. I live in California, and there are a lot of craft distilleries here. Some of them must be taking advantage of the local wine industry to source their barrels. I'm hoping to find a rye that is finished in California red wine barrels - I think that combination would work.
Hi Phil, every time I think your latest video knocks it out of the park you post an awesome, informative video that could easily be a TV production!!! Amazing content, such an easy watch and production by far the best on whisky tube 👌
Thanks Aaron! Means a lot.
Another great vid Phil. Wine cask whisky is certainly like opening a box of chocolates (think Forrest Gump) - "you never know what you're going to get". Certainly in Australia i'd say the majority, 90% or more involved a wine cask at some point due to our (comparatively) large wine industry. Unfortunately not a lot of information on the label's, so you dont know what you're going to get. Some are ok, most not for my palate, and most if not all are really really unique. If it's not articulated on the label and its a poor flavour, it leaves the buyer disgruntled having paid big money on a bottle not properly described. Otherwise, keep them coming mate, very informative, love Erik's channel too ! :)
Erik sent me. Great vid!
My favorite red dry wine and whisky finished wine cask )))
Great video Phil.
Personally not a fan of grape influenced whisky myself and certainly not red grapes. (Incidetally exceptions can happen of course).
But there are a lot of whisky lovers that do enjoy wine (fortified or not) matured and finished whiskies.
Slàinte mhath
big fan of the technical term "pooping out alcohol" (and the educational video in general) learnt something pretty useful :)
I want to assume you are an audiophile after whisky because of how well you edit and balance sound in your vids. Thank you for not damaging my ears!
Kinda feel that this video will be one that I will have to come back from time to time as I do for a good book or lecture. Thank you for your work! Cheers from Switzerland!
Great combo with you and Erik!
ah man. Sauternes and Tokaji Aszus are my go to wines and now the cat is outta the bag ( NOOOOOO!!!). Nice video of making a wine crash course. Sauternes and Tokajis are some of the most labor intensive and the highest cost of production out there yet it's still very reasonable ( no not going to the extremely pricey ones). Whenever I go to a dinner and some guest say " Eww I don't drink sweet wines, what is that, that's not wine blah blah blah". I bring a Sauternes and Tokaji, they take photos and finish half of the bottle. FML
I love these deep dives on the industry and the intricacies that are involved. Keep on these dives. Love them!!!!
I bought a bottle of the Glenmorangie Quinta Ruben some years back. I loved it at first, the Port grape varieties were clearly noticable and married very well but a month or two after the bottle was opened the the Port cask influence faded into oblivion with that bottle going from a shelf favorite to one I struggled to finish
As a fan of port wine, I can never get enough of the Glenmorangie 14 Quinta Ruban. It's finished in port casks and that gives the whisky such a nice layer of sweetness and softness that one forgets it has 46% alcohol in it. Glenmorangie really did make everything right with that one.
I am so glad that as a lover of port, you bothered to comment. You recognise the flavour influence of the port in the whisky. If done wrong with a highly active old Port pipe, it will completely overwhelm the natural grain flavours and end up as a high alcohol port effectively. If done well, you get those malted barley, roasted vanilla flavour biscuit flavours coming through, but with a lovely raisin, plum, date, cherry fruit layer, coming from the port.
Most lovers of sherry bombs have no experience of drinking sherry or port and completely underestimate or deny the influence of the grape. They will say that it's the European wood which gives us these black fruits and spicy flavours. It takes a wine and whisky enthusiast like yourself to truly judge the proportion of influence each component has.
Good job Phil , like ) Slainte !
Thanks!
Really Nice video as usual, congratulations 🥃👌
Phenomenal video Phil! The still shots in particular were fantastic. Are they yours (presumably from your trips)?
It was great to see Erik on your channel as well. Looking forward to more! Cheers
Yeah I took those photos (assuming you mean the non AI ones). I was into photography back then and the wine regions are such an easy place to take great photos. Thanks so much!
Amazing video Phil!! 👌🏻👌🏻 very informative With top notch production quality and editing!! 👏🏻👏🏻👏🏻 @ErikWaitWhiskyStudies Great insight provided by Erik helped understand different whisky finished in various casks .. More intrigued now to try different wines to understand whisky better 🥃 🥃
As always, this is a super fun, educational and very cool video Phil! And an absolute treat to watch! I don't often comment on your vids, but I do watch them and enjoy 'm very much, and now I'm gonna shoot myself in the foot and come across like a pedantic pr*ck. I was always told that with fortified wine, the addding of neutral grain spirit to stop further fermentation mostly applies to port and much less so to sherry or madeira, where they choose to ferment sugars in the stage of squeezing the grapes , prior to the to actual fermentation process, to create an increase in ABV. Sorry to be nitpicking here, as your vids are always so enjoyable to watch and you're a true ambassador of our lovely community. Peace and love!
Great video! I really want to explore those Arran wine cask releases Amarone and Sauternes, I hear great things.
They are both fantastic,you wont be disappointed. Cheers.
Thank you Phil! Always a treat to watch
Thanks for watching!
Great video mate, I've been saying for a while now that wine matured/finished whisky is a corner NZ distillers could own on the global stage. I really enjoy them, especially madeira but that Arran Sauternes Finish is magic in this current heat NZ is enjoying.
Hey @firstphilwhisky! Not only do I love all your videos’ content but the way you hit the post with your intro music every time is…*chefs kiss* amazing editing as always
G'day Phil! Thanks for making this video. You put a lot of great thought and effort for making this. It is very educational and Eric was very informative.
Maybe in the future or a follow up to this video, you can cover some of the full wine cask maturation of whiskies . We have a ton of that here in Australia (like Starward, Chief's Son, etc.) and they taste different, in a good way!
Great content as always! Cheers! 🥃🥃🥃
Love this video. Learnt a lot more about wine productions than I was expecting too. Keep it up 🥃🥃
Terrific and informative overview. I like the Arran wine casks, especially the Amarone & Port, and Cotswolds Founder's Choice, which uses STR American oak red wine casks.
Another great video Phil, I never get sick of hearing that kiwi accent, I've been in Aussie for 40 years now and mines all but gone. Looking forward to your next episode. Chur bro 🤙.
WOW! Now that was an excellent whisky tube video. Great seeing Eric Wait in your content.
I no longer pay so much attention to the years in the barrel, it is still something important, now I am more attracted to which barrel it was aged in and of course always taking into account the brand of the product and then the path continues and recommendations
In Australia, and not sure of availability globally/NZ, the Starward distillery was founded using regional wine casks only and puts out some good whisky.
Wow Phil, always enjoy your videos but your teaching / learning ones are just amazing. I've learned so much just from watching you over the last 2 years. Way to get Erik involved with your wine video, also. Just a wealth of knowledge from the both of you. Keep up the excellent work, mate!
Wine lover here, you did a fantastic job explaining wine for whisky drinkers. I love whisky aged in wine barrels. I’m looking at getting the Tale of Winter aged in Marsala casks made by Glenmorangie.
Excellent video, Phil! I learned a lot. Thanks for all that work putting it together. It was great to hear from Erik as well. Cheers!
I think the type of oak used for the barrel is also important. Rioja is notably mostly aged in American oak, while almost all Pinot Noir will be french oak.
I got a Laphroaig 10 cask strength because of you and I love it. It is the most smokey whisky I have ever had. 😊
Another great one Phil 😉 Very informative and helpful video since I’m greatly enjoying whisky’s with wine influence. Great idea getting Erik for the specialized info!!
I’m on my second bottle of Ledaig Rioja and never disappointed, really intrigued in the Port Charlotte offerings, which one is your favorite? Keep up the awesome videos mate, cheers!! 🥃
Thanks Andre! I like the PAC but a few others I know like the PMC port Charlotte.
Great video, Phil. You provided a lot of information at a good pace to keep us interested. Erik Wait is an amazing resource and I applaud you tapping into him to collaborate on this. I admit it, I love a Madeira finished whisky. I can see there are more wine finishes I need to explore.
Thank you for this video packed with loads of informations! ❤
Man, it makes so much sense why you take around a couple weeks to make a new video. Such a great content. Keep it up, Phil!
Great video as always Phil!
I’ve really been enjoying Madeira, Sauternes and especially Fino cask whiskies.
Very good material. Thank you.
Awesome video Phil. I save it in my favorites. I also watch Eric reviews all the time. Again, great Job!
Thank you for this extremely informative video. Enjoying a little whiskey aged in port wine casks myself while watching this.
Fantastic! Thanks Jonas
Another excellent episode, and a timely one! I know next to nothing about wines, and was asking a buddy the other what extra flavors should I be tasting from some of these Scotches that have a unique wine cask! I may have to take some notes on this video.
Excellent informative video Phil. Good idea to collaborate with Eric for wine insights. I like a good sherry, port or madeira finished whisky. From my limited experience, red wine seems to go well with peated whisky, e.g. Ledaig Sinclair Rioja, Kilchoman Casado and Starward Unexpeated. Currently I am enjoying the Ardnamurchan Paul Launois which has some lovely white wine notes. Cheers!
Brilliant video as always Phil! I'm all for wine finished/matured whiskies. I like the taste and like you said it's nice to have some variety. Cheers!
I'm actually on my first wine ish scotch.
It's an Caol Ila that's been finished on a Marone cask.
From Murray McDavid. It's the best thing.
You get the rubbery Caol Ila smoke with alot of sweetness after taste.
It has the thicker mouth feel and really has oily turfy finish to it.
Really excited to try something else finished on wine like casks
Hey Phil, first great video again! The production quality and the knowledge you again from these are top notch. And I agree with you why have everything taste the same. Let’s explore a bit more and see where it takes us. No harm in trying something new.
Great video. Very informative ❤
Great Video,
full of solid Information.
Keep going this Way .
Greetings from Germany 😎🤘
Great video, very informative. Loved the shot of the Glenallichie 13 there. I got my bottle just last week. Its a distillery exclusive, well worth the trip. Now I understand more about the Oroloso cask it was finished in.
Great video. Shared it with all my whiskey friends. Always like when you are a teacher. With all the new Glenallachie releases this video helps. Look forward to more content from you Cheers from Canada
Congratulations! Fantastic video Phil! Excellent explanation, with the expert insights provided by Erik Wait, on the amazing possibilities of wine casks for the whisky industry. I'd love to see more videos on this subject.
Loved this video, open up a new avenue to explore delicious whiskys
My favourite wine aged whisky at the moment is the Octomore 12.2 (Sauternes). Like you said the sweetness and peat balance incredibly.
The most amazing thing to me is that it takes 10 years to find out if what you tried was worth it! The whisky process amazes me.
Agree! It’s one of the most incredible things about whisky, it’s so slow compared to everything else in the modern world
But it is usually a finish right? So it takes maybe 9 to 24 months tops?
Excellent and informative video! Thanks Phil. And Eric! Great for more wine knowledge 👌
Excellent introduction to this category of whiskies Phil. Very well done! Something which you touched on by mentioning finishing, but did not fully explore is the fact that the flavours of the wine can be so dominant that it will smother the natural malted barley flavour profile of Single Malts. This is because (as you neglected to mention) that the huge difference between what happens to sherry and wine casks before they meet grain spirit.
The average seasoning of sherry casks is around 2 years and these cask are made to order, specially for the whisky industry. 99.9% of Sherry casks would not have been used in a bodega to mature actual sherry which will be bottled and drunk. In total contrast, wine Barrique casks have been used, usually twice, to mature wine which will be bottled and drunk. So, by the time the distillery gets hold of them, these wine casks have been used to mature wine for around 7 years!
This all means that wine casks are much more intense, with 7 years of grape pulp having built up inside the cask, which will certainly overpower the more subtle barley grain notes of the spirit. This is in a way counter intuitive, as you would have expected high alcohol astringent grain to burn out any low alcohol wine influence. In fact (as early 11th century French Rabbinic works on Kosher wine and casks record) grape fruit base wine has a much greater flavour influence than one might think.
Hence, the common use of the STR method within the Whisky industry, especially world whisky, which you completely ignored. (Perhaps a follow up is in order). S-Shaving back, T-Toasting and R- Re-Charring is a process championed by the late Doctor Jim Swan, which he developed for new distilleries, particularly in Asia with distilleries like Kavalan, but also utilised in Israel (Golani and Milk and Honey distilleries), as well as Kilchoman on Islay, which had a ready supply of full flavoured wine casks to enable them to get their product on the shelf in the shortest amount of time.
The major problem with wine casks , as previously mentioned, is that they tend to completely overwhelm the natural flavours of whisky not only with red fruit but with dry tannins. Hence, the use of the STR method. The inside of the cask is shaved back, removing the grape pulp, the remaining litres of wine inside the pores of the oak are toasted to sweeten or cook the fruit and tone down the tannins of the newly exposed wood. Then the casks are charred to caramelise all these flavours adding a toffee vanilla fudge flavour to the red fruit.
I am acutely aware that i have written far to much in a single comment but cannot finish without mentioning the (mis)-use of the term "STR" when it comes to rejuvenating old whisky casks, particularly old sherry casks. The reason is understandable as a similar process is implored, namely shaving back, toasting and re-charring. But this process is done for the completely opposite reason to STR wine casks. Instead of being used to tone down the wine flavours, after the sherry cask has been treated to STR method, a fourth and final process is performed. That is Re-Seasoning, usually with similar type sherry as the original contents, namely Oloroso sherry for a period of months. So, with old Sherry casks, the STR method is used to rejuvenate the casks and inject a fresh sherry flavour into it.
Another superb video from the best whisky content creator! It would be awesome if you can make a video about Top 5 non-common wine cask bottles.
Great suggestion! Thanks for watching!
Big fan of Ledaig Rioja, and Loch lomand Rioja
Nice summary, now in my experience wine casks especially non fortified ones) can be really be hit or miss & overpower the malt spirit, especially here in France where some distilleries have chosen to fully mature their whiskies in wine casks to stand out in theory & mostly to come across as different from Scotch, but some whisky makers experts in wine have recently achieved the perfect balance between wine & spirit in my opinion, I've already spoken about some in my videos & will do again in the future as I plan a big video in English about French whiskies....I've also started a series a while ago about "finishes" which I haven't finished, and yeah to answer your question, aside from the obvious sherry use, I'm often a sucker for Madeira finishes especially, and Sauternes (not that Arran, mind you), Port, in the past, and when it's well done, red or white wine...Surprisingly, like you, I think if it is well done too, wine & peat can go very well together in a finish, but successful examples are still rare for me. "Lately" I also found that peated + PX finishes could be terrific (hence a 2018 Glen Moray distillery exclusive, or the Glasgow distillery one, less spectacular but nice). Forgot to say that I have a stunning Springbank Barolo cask finish but unfortunately I still haven't tried any Barolo wine yet....Cheers !
In Czech Republic, the three biggest local whiskys, Stara Myslivecka, Goldcock and Lafayette, are distilled in Moravia, which is Czech wine country. Lafayette is matured in Moravian red wine casks.
Excellent info on a subject not often discussed. Thanks
a most excellent presentation FirstPhil - love the depth, the interludes with Eric, and the regional POVs. Wine is definitely my next horizon and this helped open the door
Super content! Entertaining and educational. Thanks for the effort.
I am from the basque country, really near Rioja, and some small craft distilleries here are using a lot of ex-Rioja red wine cask to fully mature its whisky. Really interesting stuff, as you say I agree it combines very well with peated whisky.
Great Video!
Lovely video. Never thougth of these letters before on Port Charlotte lol. Thank you.
Great video! In Australia we are starting to see a few Muscat and Topaque (aka Tokay) finishes coming through which is exciting. I have a Starward Muscat barrel finish open at the moment that is delicious, but it's probably Morris whiskey that is best positioned here given the Morris winery has been producing fortified wines since the 1860s. They are newer to the whiskey world and still finding their feet but the potential is there. I'm not sure if anybody has done a Moscatel de Setubal finish yet... If it hasn't been done surely that won't be far away. Portuguese muscat is a different beast compared to the Australian stuff. I don't see Madeira finishes becoming too common. There is just so little of it, with only 7 producers I think, and some aging happens in glass demijohns rather than in wood.
I really enjoy the Morris Muscat finished whisky, but not so much their Tokay version.
I do think the Muscat cask will be sensational with another eight years in wood!
@@thatsme9875 I'm with you on the the muscat finish. I was a little underwhelmed by the smoked muscat finish. I thought the Sherry finish was good too. I'm not sure when production started but I was at the winery mid 2017 and they were moving the still to a new setup a couple of days after I was there (it was the old brandy still) so it is still early days.
I love Sauternes. I love whisky. But I really don't like the Arran Sauternes cask. I find the Sauternes flavor overwhelms the spirit. Just too damn sweet for me.
Phil, these videos 👏👏 bro
Great video, as always, super informative and interesting. I was looking to buy a new Arran bottle, as I finished my 10YO this week and I was wondering which wine finished I should pick up? Port, sauternes or amarone. What was you prefered one? Also, I wonder if you ever heard of Ice Wine, my region (QC, Canada) is known for it (not so much for the wine). The grapes have to freeze on the vine before harvesting. It makes a very sweet wine. Very good.
Thanks
Thanks so much!!
Good stuff, very informative. Sauternes isn’t in any way special when it comes to noble rot though, oh and Carmenere can be lovely, try purple angel from Montes winery or even their budget one is pretty nice.
I like to mix 50/50 dry red with a nice 90+ ptoof whisky
I think with "unusual" Wine Cask Whiskys (for me everything other than Port and Sherry) it is very much hit or miss. I recently had the Tullibardine Zinnfandel finish and the Lindores Mcdxciv, both of which I very much did not like. The Ledaig Rijoa is easily one of my favorites whiskys.
I feel like other finishes are more forgiving. With Sherry or Port the most terrible thing that can happen is that I am not over the moon, but I will still like it.
Octomore has entered the chat.
I know that this question isn’t really related to this video. But what do you think of the Samaroli whisky glass?
I think Pinot Noir became famous because of the movie Sideways
Funny you should say that it shouldn’t just taste like someone got some wine and poured it into the whiskey. One of my favourite drinks is a 50/50 mix of a peated whiskey with PX sherry. I get it that it is now not whiskey but it still tastes great.
😎
Try the wine first then the whisky
2:35 gong. Really?
.
Love your videos, big fan! Please stop using AI to generate your still images as a sign of respect to fellow artists (being a video artist yourself); thanks! 😊
Wine casks are inferior.. Its a cheap alternative and just increases the distillerys bottom line. its a clever marketing trick
I did 54 seconds before I just had to turn off the sound. Maybe it's me but your voice is pretty much on par with fingernails down a blackboard.
Two notable whiskies that are finished in wine asks are Green Spot finished in Chateau Montelena Cabernet casks from napa Valley and Quails Ridge Pinot Noir casks from Canada. They also have one finished in Château Léoville Barton casks from Bordeaux. I recently bought Ardbeg Smoketrails #2 finished in Cote Rotie asks from the Rhone reqion.