Cream sherry casks are still not very common for whisky maturation. I find that strange for different reasons: it combines the Oloroso character with the sweetness of Pedro Ximénez, Cream sherry is available in vast amounts, and sometimes it even mimicks the old Paxarete casks which some people adore so much. Seriously, I think most PX casks would better be replaced with Cream sherry. There, a free tip. You’re welcome.
Anyway, The Whisky Exchange just presented another Redbreast exclusive. They already had a succulent 1989 Port Cask for instance, and recently also a 19 Year Old Small Batch release.
Redbreast 25 yo 1997 (57,6%, OB for The Whisky Exchange 2024, Cream sherry butt #14143, 534 btl.)
Nose: smells like a sherry bodega. Rich hints of stewed blackberries, fig jam and pecan pie. Also caramelized hazelnuts, turrón de Jijona and whiffs of pipe tobacco. Then chestnut cake, roasted cashews, a little pot still spice and some leafy / mossy touches. It’s got the caramel darkness of PX but also brighter fruits like apple compote and dried cranberries. Really good.
Mouth: very rich again. There are hints of armagnac and stewed fruits but also mentholated oak and plenty of raisins. Mid-palate it gets unexpectedly savoury, with herbal extracts, nutmeg and liquorice, along with dried mushrooms. Lots of old Brandy de Jerez as well. Then blackberries and blackcurrant jam, roasted walnuts, dates, plus a pinch of salt. Perhaps a hint of banana flambéed but not the tropical brightness that we love so much.
Finish: very long, with hints of dark chocolate, black pepper and herbal tea.
A Redbreast that focuses on rich spice and dark, dried fruits, adding dashes of sherry brandy along the way. A truly festive expression, in a way. The sherry tends to cover up some of the bright fruits, but even then it’s a fascinating Redbreast. Now available from The Whisky Exchange.