Whisky matured on oloroso sherry casks and color / coloring

[Ho-cheng Yao]

I am not expert, either, but does the color of the WHISKY necessary link to
the color of "SHERRY".

I think manay people more believe it the wood and how they treat the wood,
as well as aging.

Ho-cheng


2006/6/15, Bernhard Schäfer <bernd at die-klausur.de>:
>
>  Hi,
> Well there is a really dark Sherry, from Williams & Humbert  Pedro Ximenes
> Collection, sweet and nearly black. It used to be called Don Zoilo before.
>  Bernhard
>
>  ------------------------------
> *Von:* MALTS-L at RZ.UNI-KARLSRUHE.DE [mailto:MALTS-L at RZ.UNI-KARLSRUHE.DE] *Im
> Auftrag von *Luc Timmermans (LWS)
> *Gesendet:* Mittwoch, 14. Juni 2006 18:37
> *An:* MALTS-L at LISTS.UNI-KARLSRUHE.DE
> *Betreff:* Re: Whisky matured on oloroso sherry casks and color / coloring
>
>
>  Hi Paul,
>
> Like I told before, I'm no sherry specialist, but since my wife is a
> sherry drink and prefers Lustau, I have quite a few versions at home.  So
> come on by to try them i would say ;-)
>
> *Lustau Solera Reserva Dry Oloroso Sherry "Don Nuño"
> **Description*
> A rich concentrated wine which is classically dry with hints of sweetness,
> its amber gold colour and flavours of rich bitter chocolate and baked
> chestnuts leave an intense lingering aftertaste. This wine finds great
> appeal with the connoisseur and is appreciated by all oloroso lovers. * *µ
> *
> *This one is from the Palomino Fino Grape Variety.
>
> One thing is very apparent, when you taste this sherry and you taste a
> dark oloroso matured whisky, you spot the flavors/aroma's coming from this
> kind of sherrycask instantly.
>
> Hope this gives you some more information.
>
> Regards,
> Luc
>
>
>
> Paul Dejong wrote:
>
> From Jerez?
> I believe you Luc, but how does this oloroso comes to it's colour? Since
> in Jerez oloroso is made from white grapes (palomino)
> Different grapes? Different production method? What makes it different?
>
> Paul
>
>
> On 6/14/06 6:20 PM, "Luc Timmermans (LWS)" <luc.timmermans at LINDORES.BE><luc.timmermans at LINDORES.BE>wrote:
>
> Paul,
>
> I can only say that your friend should buy for example Lustau Dry Oloroso
> sherry, or some of the Lustau Almacenista Oloroso versions and you'll see
> while pooring your glass how dark this Oloroso sherry is.....and that is
> where are precious sherried whiskies get their color from.  I'm no sherry
> specialist, but buy a bottle of that one, and you'll see how dark it
> is......
>
> Luc
> www.lindores.be <http://www.lindores.be> <http://www.lindores.be/>
>
> Paul Dejong wrote:
>
>
> Hi all,
>
> Since Ralf posted his question on American bourbon casks...
> I would like to post a question regarding a nagging problem that has been
> err...nagging me and a friend of mine for a couple of weeks now.
> A friend of mine -who imports some whisky into belgium- wanted to take
> things a bit further, and wanted to supply some of his own casks, to be
> filled with new-make, to his friends in the industry. Since there have
> been
> a couple of problems in getting good sherry-butts, he decided to go and
> visit a number of bodega's in spain, in order to buy some casks.
> Naturally he tasted some of the sherry produced in those bodega's...
> When he asked for dark oloroso casks...the only thing he got, was raised
> eyebrows... Seems that oloroso from Jerez, gets no darker (no matter how
> old
> it gets) than  our "average" 40% (caramelised) marked house whisky (such
> as
> the 10yo standard Macallan...)...thus, nowhere near as dark as the "dark
> oloroso Ardbeg's" we know, or the black bowmore, or....
>
> Before his trip, Our (hopefully) logical assumption was that the oloroso,
> which this naturally very dark whisky, matured on... Had to be even
> darker... Because we would find it very hard to understand that the
> maturing
> whisky could end up being "mahogany" if the original oloroso was -at best-
> a
> darkish brown...?
>
> If there is no oloroso that is virtually black (in Jerez)... What type of
> casks did that dark whisky mature on?
> (mind you, all the bodega's that were visited gave us the same
> answer...and
> proved it! Jerez Oloroso is far from "almost black"  !! )
>
> So that leads to my question: How can "oloroso" matured whisky end up
> being
> nearly black, if the originating sherry is even lighter in colour than a
> thorougly matured single barrel bourbon such as George T. Stagg...(and
> that
> irrespective of age, and the sherry matured in a solera system)...
>
> Possible answers:
> 1. since the names of the different types of sherry are a little bit
> confusing... Could it be just a case of mistaken identity? The only
> 'black'
> sherry he found in Jerez was Pedro Ximinez... Could oloroso be actually
> Pedro X?
> 2. since Jerez is the only region my friend visited (the most logical
> choice
> since sherry got its name from the region) ...and i assume sherry is not
> exclusively made in Jerez, could it be that oloroso sherry is made
> elswhere
>
> in spain (from different grapes?) to a much darker colour? And that those
> butts did not originate in Jerez, but a different region?
> 3. somebody suggested it may have somethig to do with the evaporation...
> (although I find that very unlikely, because i cannot believe it would
> become that dark...)
> 4. maybe it has to do with the wood? Quercus alba is much lighter then
> Quercus robur...  But nowadays most sherry is matured on quercus
> alba...and
> my friend saw with his own eyes that european oak gives no more colour to
> the sherry than the American white oak... So that seems unlikely to.
> 5 Could it be that the higher alcohol% extracts more colour from the wood?
> I think so...but I doubt it would make that much difference...
>
> Questions, questions, questions... Who can provide the answers?
>
> Paul
>
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-- 
Ho-cheng Yao
Certified Malt Maniac Since 2004
Single Malt Ambassador

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