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Jacob’s Creek launches whisky-finished red wines
date:Jun 17, 2014
ne in old whisk(e)y barrels.

We discovered that finishing the wines in aged whisk(e)y barrels introduced additional intricacy and a smoother texture, due to the fundamental differences between barrels made for ageing whisk(e)y, and those crafted to age wine, he said.

Whisk(e)y barrels are scorched at a high heat which releases their natural wood sugars, while their narrower staves allow for greater oxygen exchange. Over a long period of time, this imparts colour, flavour and sweetness to whisk

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