Maturation: Exploration Abounds
In May this year Diageo announced the launch of Johnnie Walker Black Label Sherry Finish, a limited-edition whisky first released in the Taiwanese market but now available in 35 countries. At the time The Spirits Business reported Julie Bramham, Johnnie Walker Global Brand Director, as saying, “It’s so exciting to see this new whisky sitting proudly alongside our range of Scotch. We believe this is a whisky that tells the next chapter of the Johnnie Walker story, stepping forward and pushing the boundaries of what is possible in Scotch - as we have always done It’s a whisky that builds on the iconic legacy of Johnnie Walker Black Label and propels us into the next 200 years.”
Of course, sherry cask maturation is not new, as brands like Glenfarclas, Glenmorangie, Glen Moray, Kavalan, Macallan, Redbreast, Tamdhu and The Dalmore would attest, but it’s a new exploration by Johnnie Walker. Maturation in different types of cask, such as sherry, port, wine (and even more recently beer) has long been associated with whisky but other categories are increasingly showing similar types of exploration.
In the Cognac world Cognac Park has a range of Borderies Cognacs matured in Mizunara Oak, a twist on the requirement that all cognacs are matured in oak, while Cognac Park’s parent, Distillerie Tendier & Fils, has also innovated with different cask finishes for its gin brand Mr. Gaston. Its Sherry Cask Finish spends three months in Pedro Jiménez Casks, while its Mizunara Cask Finish sends the same amount of time in Mizunara Oak barrels. Across the world, Four Pillars Distillery in Australia produces gins matured in French Oak ex Chardonnay and Spanish Sherry and McWilliams Apera casks, the latter being a fortified wine.
In the Tequila world, which has long practiced the maturing of its reposado and añejo variants in different casks some brands are experimenting with different woods, such as acacia and cherry. As Liquor.com reported, “Even the typical bourbon barrels are being upgraded, as tequilas with sibling brands in the whiskey world are highlighting their maturation in big-name casks, like Corazón with its Buffalo Trace-aged line-up”. This experimentation reflects other Tequila brand innovations. Patron launched a Sherry Cask Aged Añejo in 2021. The tequila spends over 2 years in oloroso sherry casks from Spain, hand selected by master distiller. David Rodriguez. Storywood’s Tequila Speyside, which carries the message “Live free and sip slow” is matured in single malt Scotch casks, while Calirosa Tequila is aged for 30 days in Californian red wine.
One Rum brand that’s been experimenting with different casks - not to mention stills - is the Barbadian brand Mount Gay. To date its Master Blender Collection has included rums matured in Andean Oak, sourced from the Andes mountain range in Columbia and its variant The Port Cask Expression, is finished in Tawny Port Casks. In the cooler climes of Colardo Montanya Rum, which describes itself as High Mountain Rum, ages its Exclusiva Rum for three years in an American White Oak barrel that’s previously held Colorado whiskey, followed by six months in a French Oak barrel that previously aged Sutcliffe Vineyards Cabernet Sauvignon and Port.
All of this experimentation keeps brand owners and the design industry busy but also presents a challenge. Having worked on Chivas Regal’s Ultimate Cask Collection, where the three GTR editions were matured in first French, then American and finally in Mizunara Oak, we know one of the challenges is avoiding the well-used design trope of a cask or casks to communicate the maturation exploration while telling each release’s story.
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