‘We’re a team of innovators and we’re always exploring how we can break convention and shift consumer perception of what a whisky can be,’ says Chivas Brothers’ director of blending and innovation, Sandy Hyslop. The Scotch whisky portfolio – which has hero brands Chivas Regal, Ballantine’s, Royal Salute and The Glenlivet under its umbrella – is no stranger to innovation, which it has extended to the relatively modern technique of finishing by challenging traditional conventions of what is possible with this method.
This year, however, the team has gone a step further with finishing. The innovation is showcased in a series of releases that will ensure whisky drinkers have access to myriad flavours from cask types that stretch their palates and expand what they expect from some of their favourite whisky brands.
For Chivas Brothers, cask-finishing is a way of bringing the past and the present together
There have been a series of firsts: Royal Salute 24 Year Old Cognac Cask Finish (the first ever fully finished in first-fill Cognac casks for the brand); the sixth Chivas Extra 13 Collection release, which is the first Scotch in the Chivas portfolio to be selectively finished in Irish whiskey casks; and The Glenlivet Rum & Bourbon Fusion Cask Selection (a category-first technique that marries first-fill rum casks with American bourbon barrels to create one single, harmonious fusion cask finish).
The team has also embarked on a skilful way of combining casks for whisky finishing, a novel technique in cask construction where two casks are uniquely combined, delivering a complex mix of flavours. For its recent Glenlivet Caskmakers series, the first release showcases the method of cask construction that involves ex-Spanish sherry and freshly charred European oak casks deconstructed and re-combined using alternating staves; the same has been done with Japanese Mizunara oak and French oak casks for its Chivas Regal Unity Cask.
‘We are constantly striving to push the boundaries of Scotch production across our award-winning portfolio,’ says Hyslop of Chivas Brothers’ forward-thinking direction, ‘challenging traditional conventions of what is possible by bringing together the different perspectives from across the team and experimenting with a range of innovative cask finishing practices.’
Why finishing?
The process of finishing is a relatively modern phenomenon, gaining traction commercially as late as the 1980s. It is the act of moving aged liquid from one cask to another for a much briefer period to add further flavour and complexity that might not be derived from traditional cask ageing.
For Chivas Brothers, it is also a way of bringing the past and the present together, explains Hyslop: ‘Finishing also allows us to blend tradition with innovation. An example of this innovation in action is the Royal Salute 24-Year-Old Cognac Cask Finish, for which exceptional whiskies from Longmorn and Strathisla were finished in first-fill Cognac casks for the first time. The result is a unique flavour profile that truly exemplifies our innovative approach to blending.’
The skilful fusion of finishing casks gives whisky makers even more chance to push the boundaries of flavour in a single expression
The skilful fusion of finishing casks gives whisky makers even more chance to push the boundaries of flavour in a single expression. ‘Deciding the makeup of the casks involves careful consideration of how each type of wood will influence the whisky,’ explains Chivas Brothers’ blending manager and cask master Kevin Balmforth. ‘The staves, being in direct contact with the liquid, are crucial for imparting specific flavours and characteristics. One day, we decided to experiment with alternate staves to balance these influences and create a harmonious blend – the results paid off!’
Why now?
With the reimagining of cult favourites and category-bending techniques, why is now the time to experiment with finishing? Well, in the first instance, it comes down to opportunity. ‘We work within strict parameters to protect the reputation of Scotch whisky around the world,’ explains Balmforth, ‘however, since 2019, when the change in regulations came in, these parameters have widened, giving us the opportunity for greater experimentation and allowing new innovations to come to market.’
Consumers and their needs are also front of mind: ‘There is an increasing demand from prestige spirit drinkers seeking flavour experimentation and unique taste experiences,’ says Balmforth. ‘Our goal is to satisfy this demand, boldly embracing distinctive methods.’
Indeed, a wider appreciation for other spirits categories among drinkers has also been served with the introduction of rum, sake and Tequila finishes. ‘Leading the charge in breaking outdated stereotypes’ in whisky is something Hyslop considers too. ‘Since consumer tastes are evolving, particularly amongst younger generations, there’s a greater thirst for new and exciting flavours in whiskies, which has increased the appetite for innovation-led finished products.’
The relaxation of cask regulations in the last five years has created even greater scope for exploration in finishing. And with access to a wider variety of casks for maturation, Hyslop envisages that whisky makers will be making use of the variety of flavours now at their disposal.
‘In the future we can expect to see even more exploration in distinctive cask finishes and ageing methods… Younger generations today possess novel preferences and a genuine eagerness to experiment with their spirits. Whisky producers are harnessing that freedom of expression.’
