The somewhat dashing assortment of characters that make up the Whisky Roundtable have reconvened for another month. This time around our host is Gal from Whisky Israel and the subject is multiple aging locations – do they benefit a whisky or is pretty much a PR stunt? Here’s his question to us all:
“Lately we’ve seen a few examples of distilleries aging their whisky in two (or more) locations until full maturation. Amrut has done quite a few of those with their “Herlad” aged on Helgoland (a wee German island) and the “Two continents”. In Israel the IWC has bought a few casks from the Arran distillery and aged them on holy land for periods of 2-3 years in various locations (Tiberias, Jerusalem etc).
What are your views on those methods? Do multiple maturation locations (of the same cask) something that makes whisky better or is it a PR stunt?”