That fino will not taste like a typical fino because they're not really designed for ageing in the bottle. It is risky if you do but they can come out at the other end quite interesting, albeit not as the producer intended. Most typically it will look a bit darker, loose some freshness on the palate and have, not surprisingly, a more yeasty and richer profile. In the 90's the fashion was for youthful finos with heavy filtration to keep the colour very light and give the palate a fresh salinity. A number of producers today also offer older finos without filtration (en-rama). You can buy a the classic Tio Pepe in both styles and compare the two. Most sherry connoisseurs prefer the en-rama style. The very old finos are on their way to becoming a young amontillado. You are quite right about fino manufacture. It is bloody weird but these days it's a highly regulated and scientific process. What makes sherry so infinitely fascinating is the the volume of variety. There are a large range of subtle differences even within a single style such as fino. There's also the different processes of each bodega. When I was last in Jerez the cost of one copita was 1 euro. The best value drink on the planet.
Correct. In fact we have quite a few gaps around the so-called 'Classic Malts'. I'm hoping I can get hold of some of the Diageo sampler packs, then we can take a look at them all as part of a series.
Now I must learn more about Fino. Whiskey producers are increasingly looking for unconventional barrels to age their whiskey in. Who knows? Maybe scotch aged in a vermouth barrel will appear on the shelves soon enough?
That fino will not taste like a typical fino because they're not really designed for ageing in the bottle. It is risky if you do but they can come out at the other end quite interesting, albeit not as the producer intended. Most typically it will look a bit darker, loose some freshness on the palate and have, not surprisingly, a more yeasty and richer profile. In the 90's the fashion was for youthful finos with heavy filtration to keep the colour very light and give the palate a fresh salinity. A number of producers today also offer older finos without filtration (en-rama). You can buy a the classic Tio Pepe in both styles and compare the two. Most sherry connoisseurs prefer the en-rama style. The very old finos are on their way to becoming a young amontillado.
You are quite right about fino manufacture. It is bloody weird but these days it's a highly regulated and scientific process. What makes sherry so infinitely fascinating is the the volume of variety. There are a large range of subtle differences even within a single style such as fino. There's also the different processes of each bodega. When I was last in Jerez the cost of one copita was 1 euro. The best value drink on the planet.
That's some extensive sherry knowledge there. Thanks for contributing!
Nice history lesson and good fun to watch..
Cheers gents..
Apropos of nothing, am I right in understanding you haven't reviewed Clynelish 14 yet? :)
Correct. In fact we have quite a few gaps around the so-called 'Classic Malts'. I'm hoping I can get hold of some of the Diageo sampler packs, then we can take a look at them all as part of a series.
Frankly, this color doesn't look so healthy. Wonder if that was spoiled. The Lustau "Fino La Ina" is a very good basic example for an introduction.
I think over the decades this one has suffered some gradual oxidation, which has darkened the colour somewhat.
Like the review gents
i spitted it out...
Now I must learn more about Fino. Whiskey producers are increasingly looking for unconventional barrels to age their whiskey in. Who knows? Maybe scotch aged in a vermouth barrel will appear on the shelves soon enough?
I could see it with red vermouth
strange? no it tastes extremely bad for my taste