Feasgar Math,
Our second tasting of the year saw us attempting to show off some different ways of finishing whisky, a process where whisky which has been matured in one cask for the majority of its life is transferred to another cask, which usually has previously contained something with a stronger flavour than before, to 'finish' it, with the aim being to add another dimension to the whisky. This started off with the Grants Ale cask, which was matured in casks which formerly held Innis and Gunn beer. Next was a Glen Moray 10 year old, which while not technically a finish, had spent its life maturing in a chardonnay cask. To help prove that the wine could tasted, this was served with some white chardonnay wine as a reference. We found it rather difficult to keep the wine cold in the run up to the meeting, so it perhaps was not at its most flavoursome! The third whisky was a MacNaMara, from the blenders The Gaelic Whisky Co. based on the isle of Skye. This was a rather pleasant rum finish, with a characteristic spice, and was served with a tipple of Mount Gay rum from Barbados. The Glenfiddich 15 followed, which had matured in a Solera Vat. This is similar to a huge cask - we are talking about it holding thousands of litres at a time - and is added to regularly, resulting in some whisky remaining in the vat for longer than other additions. As the solera vat used to contain sherry, this was accompanied by an Oloroso sherry. To finish up we had a port finished GlenCadam 12 year old, with some port on the side.
I can only apologise for this post being so late, but I know that you whisky folk are an understanding bunch!
Slainte,
Scott
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