But to get something like 50g/l sugar, adding Sherry is not enough. Even if you proof a 80% new make down to 40% with sherry. And this wouldn't taste like Rum anymore. Same with paxarette. This alone produces not enough sweetnes 50g/l or will totally overpower the Rum flavor.kiwi Bruce wrote:So the Rum industry could still use grape syrup/sherry syrup, but not the scotch industry. So I could take a cheap shi#y sherry, boil it down in a lab still/Bain Marie, toss the distillate into the faints and use the syrup in whisky and Rum...another one of those esoteric techniques we're only finding out about now...der wo that's brilliant !
Perhaps there is a legal way to use paxarette in Scotch Whisky: Use paxarette to rejuvinate a Sherry barrel. Then "fast age" Sherry in it, then use the emptied (or better not complete emptied) barrel for Scotch.
Edit: Here I wrote a thread about how the Sherry Whisky Cask industry works today:
viewtopic.php?f=4&t=70372