Here we have imported a “finished” whisky from Scotland that has matured for more than three years in cask strength with 62% vol. And then divided it into three different casks. In these he then matured for two more years. Any differences between the three individual samples are therefore based solely on the type of barrel used for post-maturation.
Starting whisky: https://www.whiskybase.com/whiskies/whisky/166038
Barrel 1: apple sweet wine barrel
Barrel 2: cherry barrel
Barrel 3: port wine barrel
We have bottled with 46% vol., Adding a drop of water then releases more aromas.