This month’s Whisky Roundtable is hosted by Gal over at Whisky Israel. Gal poses a very interesting question:
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, Jersualem 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?
Please check out the responses and feel free to join in on the discussion here.