Sweet Scotches tend to be aged in sherry, though not all. Dalwhinnie 15 - Honey sweetness Glendronach 12 - Over the top sherry sweetness Ardbeg Uigeadail - Refined sherry sweetness Glenfarclas 105 - Over the top sherry sweetness. read more
The main reason whisk(e)y tastes sweet has to do with the sweet raw materials used: grain and oak. Whiskey-makers convert complex grains into simple sugars during a process known as mashing, where they add water to crushed grains and cook them at a temperature between 135 and 180 Fahrenheit. read more
Matured in bourbon oak casks, Glenmorangie is a light, sweet Scotch. Though I am still learning to “taste” Scotch, new flavors seem to come out each time, including — honey, almond, and some various citrusy flavors. read more
How Scotch Whisky is Made. The production process of scotch whisky is surprisingly simple. It involves malting, mashing, fermentation, distillation, and maturation. 1) Malting — the process of turning barley into malt, very similar to the early stages of making beer. read more