As I discuss in the Distillery Workshops, wood is one factor that craft distillers for the most part completely overlook. I talk about the molecular composition of wood, the oxidative chemical reactions that occur when distillate is left to rest inside a wood cask and I talk about the importance of surface area. Apparently the message is not getting through. It irks me (well…OK, lets tell it like it is…it PISSES ME OFF…) when I see a craft distiller adding oak chips or oak cubes to distillate to make it turn brown so the distillate resembles Whisky.

In this blog post, there are two products that I suggest you try. Both serve to illustrate the importance of wood. The first is a no age statement whisky from Laphroaig. This nectar has been exposed to small barrels (1/4 cask or about 56 liters), PX barrels (used to contain Pedro Ximinez sherry) and European oak casks (different wood chemistry than American oak). I am not going to rattle off a list of cute descriptive words to describe this product. All I can say is the traditional peaty Laphroaig signature profile has been harmoniously married with the beauty of these different woods. I bought a bottle last week and it is now 1/2 gone. I think that about sums it up. Try this Scotch and give your palate a treat it deserves.

The other product I highly recommend is from Guyana in South America. El Dorado Rum (12 yr Old) is fast becoming a regular fixture at my house. The notes of raisin and plum are unmistakable in this Rum. This too me suggests ample use of ex-sherry casks in the ageing of this rum. Treat yourself to a bottle ( price is in the mid-$40s – Canadian funds). You will wonder why the hell you have been drinking “like a Captain” by mixing your rum with Coke all these years. Straight up with just a few drops of water will be your new mantra.