Sherry Seasoned
Inside the dimly lit, cool cellars of Valdespino in Jerez de la Frontera, Spain—a historic sherry house with heritage dating back to 1264—more than 20,000 casks quietly age in the subterranean quiet. On an exclusive four-day journey across Andalusia hosted by The Macallan, a select group of media joined Nicola Riske, the brand’s regional education manager, for a rare behind-the-scenes look at where Scotch whisky truly finds its soul. Deep within the cavernous bodega, Riske guided guests to a secluded corner filled with rows of virgin oak casks undergoing the crucial seasoning process before making their long journey home to The Macallan Estate in Speyside, Scotland.
To toast the historic connection between the two craft traditions, Riske served glasses of Valdespino Vermouth Origen over ice, garnished with a crisp slice of orange. Far more than just a refreshing aperitif, the complex botanical-infused drink highlights the shared DNA of the two houses: the very same sherry wines used to craft the vermouth are used to season the oak barrels that ultimately define The Macallan’s rich, world-renowned flavour profile.
Read on for the full feature and explore how centuries of Andalusian sherry craftsmanship continue to shape Scotland’s legendary whisky.
Dudi Aureus
Senior Dining & Travel Editor, Singapore
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