A major part of whiskey making is in the maturing of the said whiskey. That means that after distilling the whiskey from the grain, you are supposed to let it sit for a while. Why, you ask? Well, the answer is simple – as time passes, whiskey gains maturity and begins to settle. It starts to mellow down and acquire flavors. Basically, the stuff that you just extracted from the grains was alcohol, without much flavor. Now it needs to be flavored, and out of the ways, the most popular method is to age them in barrels or casks.

There are many kinds of casks used for Black Dog, but especially for the TGR (Triple Gold Reserve), the distillery uses Sherry Cask. For those of you who do not know what sherry is, let me enlighten you. Sherry is wine that is extracted from white grapes, and then is fortified with some kind of stronger spirit to give it more body and balance. The wine grapes that are used are generally from Jerez de la Frontera in Andalusia, Spain, although Pedro Ximenez is another grape used to make sherry. When sherry is matured in casks, the casks absorb a lot of the flavors of the grape from the wine, and the wooden cask soaks it up. In turn, when whiskey is allowed to mature in the same sherry casks, it starts to get the flavors of the wine because the soaked wood starts to react to the alcohol and water in the whiskey.

So, intensely flavored wines often form the flavor base for good quality whiskey, and when it comes to Black Dog Triple Gold Reserve Scotch, sherry casks add that quintessential flavor which the triple matured scotch soaks up. So, you get to taste smooth, mellow notes, and a glorious aftertaste that will linger in your mouth afterwards.

Black Dog Triple Gold Reserve is a premium blended scotch that screams luxury, from its packaging to its taste. Enjoy the luxurious feeling which is served up by one of the fastest growing scotch whiskey brands around the globe.

Disclaimer: This post is in association with Black Dog Triple Gold Reserve. The content is meant for age 25 or more.
Written by Poorna Banerjee

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