Thank you for your recommendation, I will try to source this as I have my doubts that this will be available in Cape Town South Africa. Any further suggestions with Bourbon or Sour Mash Whiskey..??
Ganga wrote:My suggestion is look for a heavy first fill sherry.
If it's malt you're after, Ganga's recommendation is spot-on. I'd simply add that you can increase the extractive quotient by concentrating on cask strength releases (Macallan Cask Strength and Glenfarclas 105 are but two not overly expensive examples of this). Greater age can also bring greater textural richness. In this vein, I've tasted very old Glen Grant and Glen Garioch, both of which were truly syrupy.
I think you're right to inquire about Bourbon, as many examples that display the quality you're looking for can be had for substantially less cash... Blanton's Single Barrel, Booker's, Knob Creek, Ridgemont Reserve and Pappy Van Winkle Family Reserve would fill the bill nicely. If money is no consideration (and depending on availability, of course), George T. Stagg is an obvious choice.
I found the Macallan matured in Sherry barrels from Jezel in Spain, barrels soaked in Sherry for two years before being shipped to Scotland!
I paid $ 150 US, won't blast the week! I will try source the Bourbons you recommend.
Cheers to your good health!!
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