The influence of sherry casks on whisky is usually evident from the first whiff: aromas of dried fruit, nuts, chocolate, and orange peel entice the senses and beguile the drinker into pouring an extra-large dram. (Or is that just me?)
Sherry itself—a fortified wine from the Jerez region of Spain—encompasses a diverse array of styles, each imparting different types of flavors on a cask and, later, whisky. But many distillers favor the nutty, dry style of Oloroso or the sweet, rich flavors of Pedro Ximénez (aka PX), which are especially suited to single malt scotch maturation.
True sherry connoisseurs know...
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