... As discussed in Whiskyreview 73b (Auchentoshan Ale) I am going to attempt to create an Ale/Whisky combination in the nature of the Fortified Wine ....Port.
Port is usually 20% vol, cask matured and a richer, stronger version of it's original wine, being topped up with Brandy.
An Ale equivalent would be interesting, and I am not underestimating the challenge here, ... it could be a disaster.
So, before I start I am going to consult with Distillers and Wine Experts as to the possibilities and options.
At the moment the key to success is studying Port more closely as to it's intrinsic make-up of flavour before anything goes anywhere near a Barrel.
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