Whiskydinner - Andalusien trifft Schottland: Whisky aus dem Sherry-Fass

In the organizer's words:

The sherry butt, which has been important in the storage and maturation of whisky for well over a hundred years, is perhaps the most popular type of cask in this country and gives our water of life wonderfully delicate, fruity and complex aromas (and the color) of the wine named after the Andalusian port city of Jerez de la Frontera, which is fermented with special yeasts and then fortified with brandy. The 3-course menu showcasing Spanish cuisine will be accompanied by three whiskies, with three more to follow in the subsequent tasting. Our speaker Paul Hahlbohm places particular emphasis on presenting the astonishing diversity of sherry casks and has therefore selected six whiskies that have been matured in casks of the traditional sherry types Fino, Manzanilla, Amontillado, Oloroso, Moscatel and Pedro Ximénez, each of which has been pre-matured in a single variety and has a very differentiated effect on the whisky in terms of color, smell and taste, covering a wide range of very different fruitiness from dry to sweet.