Posted 17 May 2019
The official rules surrounding the clasification of teaspooned malts seems to me to be largely nonsensical. Adding a tiny amount of whisky from one distillery to a cask from another distillery means it is no longer 100% one thing or another – and technically now a blended malt. But, if you think about it, any whisky that’s come from a refilled cask is going to contain elements of its precursor liquid. On the one hand we have distilleries dumping whole bottles of sherry into tired casks to ‘season’ them, and still being able to label and sell the result as a single malt. On the other, adding a few centilitres of liquid from a neighbouring distillery means the whisky is now legally a different thing altogether. But, of these two examples which do you think will have changed the underlying profile of the whisky the most?