Re:How Sherry Became the Secret to Great Scotch
by HillaryBriss on Thursday July 19, 2018 @01:29AM
(#17564102)
yeah. my point was not that bourbon oozes out the pores of the reused barrel.
my point is that if the oak is the same species as that used in bourbon barrels, and if the barrel is charred in a manner similar to a bourbon barrel then the whisky flavor has a greater tendency toward bourbon-like flavor than if sherry or wine barrels or plain, un-charred oak barrels were used.
bourbon barrel availability to scotch producers increased significantly after 1935 when US federal law required single use bourbon barrels, and, more so later in the 20th century when the supply of Spanish sherry barrels dwindled.
my point is that if the oak is the same species as that used in bourbon barrels, and if the barrel is charred in a manner similar to a bourbon barrel then the whisky flavor has a greater tendency toward bourbon-like flavor than if sherry or wine barrels or plain, un-charred oak barrels were used.
bourbon barrel availability to scotch producers increased significantly after 1935 when US federal law required single use bourbon barrels, and, more so later in the 20th century when the supply of Spanish sherry barrels dwindled.