All posts filed under: Bourbon

Cabernet with a twist

The practice of finishing whiskey in wine barrels has been around since the 1860s, when scotch producers first utilized Sherry butts as a means of transporting their spirits. But, the tables have now turned and winemakers like James Foster of Stave & Steel currently seek out whiskey barrels – Kentucky bourbon barrels, specifically – as an alternative oak-aging regime for its wines. This approach is hardly new: By the 1970s, Scotch producers had switched almost entirely from Sherry butts to bourbon barrels. They had also started experimenting with still-wine barrel finishes, although the practice didn’t become an established part of the single-malt market until 2004.  A short decade later, the first whiskey barrel-finished wines – primarily Cabernet Sauvignon, Zinfandel and Shiraz – hit the shelves. While wine barrels can add fruitiness, body and even sweetness to whiskeys, it’s what bourbon casks can add to wine that intrigued Stave & Steel’s Foster. Foster who is Senior Director of Super Premium Wine for Livermore, Calif-based The Wine Group selected “freshly dumped” Kentucky bourbon barrels and ran trials …