The casks have (deliberately) been used to mature both red
and white wines which eventually will contribute the background complex
fruitiness to Kavalan Solist Vinhos.
After their use for wine maturation
the casks are carefully shaved inside then gently toasted over an oak chip fire
for a strictly controlled period of time and temperature. This converts wine
residues into a complex mixture of fruit flavours including lime, berry fruits
and peaches. Then the casks are charred for a short period of time to release
lashings of flavours such as vanilla, ice cream and caramelised
The result is a more complex whisky than is possible than with
whisky casks alone!