Adding a little sherry to single malt

[Boda Getta]

My son gave me a drink of Balvenie DoubleWood 12 Year Old single malt that was quite good, it is first aged in ex-bourbon barrels, then finished in ex-sherry barrels. I have seen store bought single malt that states an "aliquot" of sherry was added to finish it. Unable to find out just how much an aliquot is. Have any of you guys played around with finishing with a little sherry? Any suggestions on how much to add??

Thanks,
BG

[Bushman]

Under Aging on the Parent site they mention this and other tricks. Can't say I've tried it but you might want to check it out.
http://homedistiller.org/aging/aging/other" onclick="window.open(this.href);return false;" rel="nofollow

[der wo]

I have many sherry cask malts at home. The Balvenie double wood too. And some simalar, for example the Glenmorangie Lasanta is similar. But there are also very different ones, for example the Auchentoshan Three Wood, it is aged in ex-Bourbon, ex-Oloroso-Sherry and ex-Ximenez-Sherry barrels. I like sherry matured malts. But after tasting many of them and of course also many without sherry cask, I started to realize, that there is no magic happening, it's simple flavouring, almost like mixing, malt whisky + sherry. And the type of sherry makes the huge difference. Sherry can taste almost like port wine, but also very different. The type of sherry has no strong influence on quality, but on character. So of course I would use for my malt a sherry I like.
But, if you simply add to your white oak aged malt some sherry, even if you have a sherry similar to Balvenie, there will be a difference, because of the different wood (european oak vs american oak), the treatment of the oak (sherry barrels are not charred) and -most important- if the oak is already used (first fill vs second or third fill). But IMO you can seperate the two processes oaking and sherrying.
The Balvenie double wood has much sherry, but there are others with more sherry. I would try to find out how much to add with a side by side comparision with your Balvenie.
At the end, only your taste decides. There is no point, why a charred american oak aged and sherry flavoured malt would taste bad.

This thread is perhaps interesting for you:
http://homedistiller.org/forum/viewtopi ... 32&t=59805

[thecroweater]

Firstly using sherry barrels or even the oak from them is different to adding sherry. That is to say what the sherry imparts into the wood is not the same as the sherry in the cask. The compounds of the sherry taken up by the timber are a different ratio. I know of a guy in Adelaide that did this very experiment on Sherried oak v oak and sherry aging and reported the difference as vast (this was in an attempt to imitate Bushmills Malt as I recall)