So a cream sherry cask?!! Not very popular for aging Irish whiskey, is it?
I did some reading about cream sherry, as I was not familiar with many good sherries of the kind and it turns out that Cream sherry encompasses a family of sweetened fortified wines. The premium varieties are crafted by combining dry Oloroso sherry with naturally sweet wines, specifically Pedro Ximénez or Moscatel varieties. More affordable versions achieve their sweetness and color through the addition of grape must and vino de color, the latter containing Arrope – a concentrated syrup made from cooked-down grape must.
Medium sherry occupies a middle ground in terms of sweetness. These balanced blends typically use Amontillado, a lighter sherry style, as their foundation.
While sweet sherries once dominated the market, particularly in British and German territories, their popularity has gradually declined as consumers increasingly gravitate toward drier alternatives.
The term “Cream sherry” traces its origins to Bodegas Harveys’ Bristol Cream, a revolutionary product developed in Bristol circa 1860. This rich, sweet blend achieved global success and has maintained its position as the world’s bestselling sherry since the 1950s. However, its status has evolved – while still widely available, Bristol Cream has become somewhat emblematic of an older generation of sherry enthusiasts who prefer these sweeter styles over the more traditional dry varieties…
did you know that?!
ok, now to some whisky sipping.
Redbreast 25 yo 1997 – 57,6%, TWE, Cream sherry butt #14143 , £520
Nose: A nice start with concentrated blackberry compote, dense fig preserves, and decadent pecan pie. This transitions into toasted hazelnuts and the distinctive sweetness of almond sweets, accompanied by gentle wafts of tobacco. Deeper layers reveal chestnut dessert, toasted cashews, subtle pot-distilled spices, herbaceous elements, and earthy forest floor notes. While it carries the characteristic Pedro Ximénez darkness of caramel and chocolate, it’s brightened by cooked apple and tart dried cranberries, creating an impressive complexity.
Palate: The richness continues on the taste with deep old Cognac and fruit preserves, balanced by mentholated oak and abundant raisin notes. An unexpected savory shift occurs mid-palate, with herbal notes, nutmeg, licorice, and dried mushroom umami. Blackberry and cassis preserves, toasted walnuts, and dates. BBQ exotic fruits, Banana, pineapple – just lovely.
Finish: Long rich and featuring dark chocolate, black pepper, red fruit essences, and herbal tea notes that slowly fade.
Conclusion: At first I was a bit surprised by the cask type, and although older Redbreast is a treat was skeptical as to how this might work out. Well – it’s Brilliant, excellent, superb. Rich with Cognac, Umamu, and sweetness. Loving it. Might not be cheap, but older Irish whisky is expensive. Well done, TWE on a brilliant choice of cask.