When Wine Meets Whiskey

In an experiment hailed cautiously by the AP as “blend[ing] California chardonnay with Kentucky whiskey culture,” the Brown-Forman Corporation has announced that it will age one of its premium bourbons in wine barrels.

The result is called Woodford Reserve’s Sonoma-Cutrer Finish, produced at the Woodford Reserve distillery in the heart of bluegrass country near Versailles. ... [M]aster distiller Chris Morris said his latest limited-edition whiskey spent four months in French oak wine barrels, giving the liquor more of a sweet fruit hint combined with caramel and butterscotch flavors.

A mere 900 cases of the “super-premium” whiskey will be sold early this month at a hearty $90 a bottle, thereby challenging those intrigued by the aging experiment to put their money where their mouths are.

Those getting too worked up about the venture should remember: The Scotch have been aging their whisky in wine barrels for centuries.

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