Quote Originally Posted by Andy Proffitt View Post
If you try either the sherry or port cask scotches (both more historical products than the bourbon barrel types), you will get a sweeter product than the bourbon barreled scotches. In addition, the port types will have a ruby/winey tint to them. Of the 3 I prefer the sherry, as it adds a nice edge to the scotch without tasting like someone spilled a little port in your whisky.

Then there are experiments in wine barrel aging of scotch. Best to stay away, sort of the equivalent of a Whisky MaiTai to my tastebuds.

A Tokay casked one though?!? That might be sickening. If you finished it, you are my drinking hero.
Oh well I'm always out for new adventure - and the Japanese single malt was rather much sweeter than the tokay cask one. Incidentally, if the sweetness I'm referring to comes from the casks alone, they must purposely be leaving a fair bit of sherry in them- or as I said I'm just getting more sensitive.