As a cask comes to maturity, Finn curates sampling sessions in interesting and relaxing environments, with friends, whisky experts and trusted partners to discover the personality of each cask and gauge the experience each dram evokes.
All the best distillers pride themselves on crafting whisky with a distinctive flavour, which is determined by the water source, grain and barley, the peat and malting, and their distilling processes. High quality original spirit is integral to every cask we bottle.
The cask itself interacts with the whisky over time. The type of wood plays a big role, as do treatments such as the whiskies are aged in a variety of types of casks. The whiskies are aged in former sherry or bourbon casks, augmenting the cask influence. External conditions such as air temperature, pressure and humidity also interact with the cask producing a knock-on effect that makes the spirit inside unique.
Finn uses these factors to balance each FT whisky experience. He may sample a cask and decide to leave it on the rack, allowing age to further develop its personality. He might decide to re-rack a whisky in a new cask to add a finishing touch. Or, he might simply deem it ready. When Finn decides the flavour is perfectly balanced, it’s time to bottle the whisky.
It is May 1821 and on the remote island of St Helena in the Southern Atlantic the exiled Napoleon reaches for a glass of comfort in his dying days. Vin de Constance was the drink of choice, a sweet wine produced in South Africa that has now been immortalised by the French Emperor’s affinity towards it.
This is a revolutionary style of cask finishing. Indeed, it may be a first. I’m yet to see any other whisky released using a cask from this iconic wine.
Selecting the right whisky for such a wine took some thought and after deliberation I selected a Benriach cask approaching its twelfth birthday. Benriach for me is one of the finest distilleries for experimental cask releases. They have a strong reputation for ‘eclectic’ cask maturations including rum, madeira, marsala and port. The classically Speyside style of Benriach allows this - estery and fruit forward, this spirit is perfect for taking on the diverse range of flavours from a variety of maturation styles.
This Vin de Constance cask has added layers of apricots and peaches - homemade marmalade with hints of cinnamon and spice. At a robust strength of 52.9% there are layers of flavour that evolve in the glass over time.
Just as Napoleon did himself in 19th century Europe, this is a whisky and wine finish that demands respect and will rival the traditional European establishment.
It is May 1821 and on the remote island of St Helena in the Southern Atlantic the exiled Napoleon reaches for a glass of comfort in his dying days. Vin de Constance was the drink of choice, a sweet wine produced in South Africa that has now been immortalised by the French Emperor’s affinity towards it.
This is a revolutionary style of cask finishing. Indeed, it may be a first. I’m yet to see any other whisky released using a cask from this iconic wine.
Selecting the right whisky for such a wine took some thought and after deliberation I selected a Benriach cask approaching its twelfth birthday. Benriach for me is one of the finest distilleries for experimental cask releases. They have a strong reputation for ‘eclectic’ cask maturations including rum, madeira, marsala and port. The classically Speyside style of Benriach allows this - estery and fruit forward, this spirit is perfect for taking on the diverse range of flavours from a variety of maturation styles.
This Vin de Constance cask has added layers of apricots and peaches - homemade marmalade with hints of cinnamon and spice. At a robust strength of 52.9% there are layers of flavour that evolve in the glass over time.
Just as Napoleon did himself in 19th century Europe, this is a whisky and wine finish that demands respect and will rival the traditional European establishment.