Port Matured Whisky - The Good & Bad
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- Опубликовано: 27 ноя 2023
- Whisky matured in Port Barrels is often polarizing. Sometimes great, sometimes not so much. We discuss some of our favourites, and some bottles that we would consider our worst purchases ever! The Whisky Rant Podcast Ep 76.
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Port works well with peat. Kilchoman's Port is one of my all time favorites.
18:55 There are sweet "wines" made just like Port in France and Italy - basically they mix fresh grape juice with brandy. But almost nobody uses that for whisky making. (Elsburn in Germany use a lot of Italian sweet wine casks, Dolce Marsala, etc. and it works for them.) Because whisky doesn't actually use port or sherry casks. They use seasoned casks, and the liquid for the seasoning is made into vinegar. That's why I love whiskies where it says "seasoned casks" - they tell me the truth. All Oloroso and Port casks are seasoned, but not everyone is willing to disclose this information.
I assume this is why people don't use more Marsala or fortified French wine casks - there aren't a lot of people in France or Italy to season casks, and you can't actually use the same casks for the wine and the whisky.
I think the port finished arran is my favourite very good stuff
Really can't get into Port Whisky. That damp dank old cellar note I get just turns me off. Just personal preference. Cheers guys
Springbank 21 Boutique-y Company Batch 3 up there! Still doable at auction! Cheers boys!
Hey Mike and Narby, been missing your reviews. It's been a moment since your last.
@@pharmacistsdoitoverthecoun5012 Thanks! Coming back soon! Cheers!
@@maltreviews Missing you guys!
Love you guys! You guys gotta try Very Olde St. Nick 17 Year Lost Barrel Steel Vatted 1981 Stitzel-Weller from Preservation Distillery for bourbon too!
Yes! Would love to try that!
Port finish is hit or miss for me. I had a Bowman Port finished bourbon that I could not drink but the High West MWND Act 11 is delicious. I love sherry finished scotch but would be leery of a port finish.
13:38 Re port cask bourbons, I haven't had many at all but one I definitely like is Isaac Bowman Port Barrel Finish. It's not port-aged but rather port-finished, straight bourbon from a Virginia distillery (although I think it's sourced), likely chill-filtered but at 46% abv. Purportedly it's aged 5-6 years aged plus 3-4 months in port casks. I remember doing a taste comparison with Old Crow and I got quite a bit of nuttiness from the IBPB but not peanuts. I snack on deluxe mixed nuts periodically (no peanuts in them) and that's what I got on the nose & palate. Here in NC, just a hair under $40. Not a bad straight bourbon at all.
18:32 On Icewine aging, I do a bit of home-aging myself, nothing big, been tinkering with it for couple years now. I'm currently aging (steeping really) some post oak and some maple in Niagara VQA ice wine, each separate jars. May give it 6 months, maybe a year, then put the wood into some 60% proofed-down NGS to see how it comes out after a year or two. Got the idea from your interview with Ralfy a few weeks ago when this was brought up then. Figured why not. Can't get unfinished, raw American white oak for some reason so I'm going with Post-Oak in one jar, and in going full-Canadian, Maple in the other. So we'll see in a couple years I guess. But yeah I can't drink it, way too syrupy, way too sugary, it sticks to the lips like cake frosting. But may be good for aging.
I can only assume Ice Wine barrels are pretty expensive, and that's why not many whisky producers use them. Your experiments sound interesting! I'll have to get back at doing my own soon. Cheers:)
Tawny port would not be considered syrupy. That's more of a Ruby Port thing.
Serge V is not a fan. Personally the best I've had is the Longrow Reds from 7 or 8 years ago. Full matured in port pipes too.
My worst whisky EVER was Balvenie 21 Portwood. Even at the US's 43% abv it was a disaster.
Yeah, for the price? Totally not worth it. Wasn't the travel retail like 47ish% I heard that one is ok.