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Vinho undergoes a meticulous maturation process within seasoned American oak wine barrels, skillfully toasted and re-charred. This method extracts the essence of fruity vanilla notes from both the whisky and the wood, which blend harmoniously against a backdrop of intricate fruitiness.
The casks are fashioned from American oak that has been seasoned outdoors for no less than 24 months. The deliberate slow growth of this oak variety culminates in an enhanced infusion of flavors into the whisky, effectively mitigating the harsh impact of tannins while accentuating the emergence of vanilla spiciness and subtle herbal nuances like dill and lemon grass. The outcome of this thoughtful approach is a heightened degree of softness and added layers of complexity.
These casks are intentionally repurposed from the maturation of both red and white wines, contributing an underpinning complexity of fruitiness to the Kavalan Solist Vinho expression.
Following their tenure in wine maturation, the casks undergo a methodical transformation. They are carefully shaved on the interior and subsequently gently toasted over an oak chip fire, employing precise control over time and temperature. This process converts residual wine compounds into an intricate medley of fruit flavors encompassing notes like lime, assorted berries, and succulent peaches. Subsequently, a brief period of charring ensues, releasing a profusion of flavors such as vanilla, indulgent ice cream, and caramelized sugars. This dynamic transformation yields a whisky of unparalleled depth and character.
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