“Patience is bitter, but its fruit is sweet”
When it comes to good whisky, full of character, aromas and subtle flavours, I think that patience and perfection is key. The longer you wait for that whisky to come out of the cask and be poured into your crystal glass, the better it tastes.
This is especially true for the recently launched Black Dog Triple Gold Reserve Premium, Scotch whisky. No premium whisky can be made with less than 8 years of aging; the TGR Whisky’s refined flavour has been appreciated and accepted as a parallel to any 12 year old blended Scotch whisky.
This refined flavour comes from a triple maturation process. First, the grain whiskies and malt whiskies to be blended, are matured separately in American Bourbon casks. These used-casks reduce the unwanted sharp, metallic taste of new whisky. This reduction of unpleasant and harsh flavour of new whisky in old, second hand Bourbon casks also prevents new oak from imparting its strong tannins to the whiskies.
Once the whiskies have acquired their distinct, individual flavours, they are blended together to perfection and aged again in Sherry butts. This helps them develop oneness and combines the flavours perfectly. Very much like in a perfect marriage, when the relationship matures, and the sharp edges smoothen out, the flavours combine into pure gold.
Very often for Scotch whisky, dry Oloroso Sherry’s old butts are used. They lightly influence the flavour of the whisky with Sherry; the two go fantastically well together. The end maturation in a Sherry butt finishes the Scotch whisky with an extra dimension of flavour, imparted by the Sherry butt without dominating the flavour of the whisky.
This detailed triple maturation process results in my favourite Scotch whisky, the Black Dog Triple Gold Reserve. It has beautiful aromas with sweetness from Sherry in the background making it smooth and delicious.
Disclaimer: This content is only meant only for people above the age of 25 years.