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Sherry-seasoned casks are sold to the Scotch whisky industry for use in aging whisky. [27] Other spirits and beverages may also be aged in used sherry casks. Contrary to what most people think, these sherry-seasoned casks are specifically prepared for the whisky industry, they are not the same as the old (and largely inactive) butts used for ...
A bottle and bowl of sherry vinegar produced in Sanlúcar de Barrameda. Sherry vinegar (Spanish: vinagre de Jerez) is a gourmet wine vinegar made from sherry.It is produced in the Spanish province of Cádiz and inside the triangular area between the city of Jerez de la Frontera and towns of Sanlúcar de Barrameda and El Puerto de Santa María, known as the "sherry triangle".
An Amontillado sherry begins as a fino, fortified to approximately 15.5% alcohol with a cap of flor yeast limiting its exposure to the air. A cask of fino is considered to be amontillado if the layer of flor fails to develop adequately, is intentionally killed by additional fortification, or is allowed to die off through non-replenishment.
Single malt whisky aged in sherry casks is regarded by some as a special category with its own aficionados. The sweet Pedro Ximénez wine infused in the wood of the casks imparts some of the flavor and aroma of the wine to the whisky during the ageing process. In the whisky industry the taste of the Pedro Ximénez is very sweet.
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Fino sherry is a classic apéritif.. An apéritif is an alcoholic beverage usually served before a meal to stimulate the appetite, and is usually dry rather than sweet.. Common choices for an apéritif are vermouth; champagne; pastis; gin; ouzo; fino; amontillado or other styles of dry sherry (but not usually cream or oloroso blended sherry, which is very sweet and
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The high altitude of flights means that food and drinks, especially tomato juice, taste different than they do on the ground. In particular, he added, "your perception of saltiness and sweetness ...