tag:blogger.com,1999:blog-3101162324715983722.post1474273711157222069..comments2024-03-16T11:28:41.525-04:00Comments on Diving for Pearls: Single Malt Report: The Arran Malt, Single Sherry Cask #391Michaelhttp://www.blogger.com/profile/02288790197865570681noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-3101162324715983722.post-49093361949571908842014-02-23T21:51:25.132-05:002014-02-23T21:51:25.132-05:00Thank you. I think I'll have more fun explorin...Thank you. I think I'll have more fun exploring madeira, going forward.Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-48443117898473443762014-02-19T19:55:56.653-05:002014-02-19T19:55:56.653-05:00Different production techniques. Sherry is ferment...Different production techniques. Sherry is fermented to dryness then fortified, while port and maderia have residual sugar when fermentation is halted by fortifying the wine. With madeira, they stop it at different times to get different amounts of residual sugar, but it's still fairly acidic, which keeps it from being as sweet as port.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-21353196378441152022014-02-19T14:22:35.426-05:002014-02-19T14:22:35.426-05:00Okay, so it wasn't just me struggling with tha...Okay, so it wasn't just me struggling with that Lustau. TJs used to have a cream sherry, which isn't on the shelves anymore, of which I couldn't get past the second glass. I'll take a stab at that amontillado though it's not always out the shelves out here, for some reason. I actually do like madeira quite a bit more than sherry. Maybe the issue has something to do with Jerez grapes?Diving for Pearlshttps://www.blogger.com/profile/02373371259792882112noreply@blogger.comtag:blogger.com,1999:blog-3101162324715983722.post-80267004748217890242014-02-19T14:08:34.609-05:002014-02-19T14:08:34.609-05:00Sherry really is an entirely different beast than ...Sherry really is an entirely different beast than sherried whisky. Usually bone dry (unless it's PX sweetened) and very savory. If you want to take another dip, Trader Joe's amontillado is just a bit sweet, which makes it more approachable. And it's only $5, so if you don't like it, you're not out a ton of cash. I found that same Lustau oloroso hard going as well, but the TJ's was sufficiently enjoyable that I knocked off a whole bottle in about a month last summer.<br /><br />I'd also recommend trying madeira. It spans a broader range, going from port-like malmseys to sherry-like sercials.Jordanhttps://www.blogger.com/profile/06448702693643593156noreply@blogger.com