Maturing whisky in wine barrels is nothing new. For generations, distillers in old whisky-producing countries such as Scotland have bought casks from sherry bodegas in Spain and port houses in Portugal, and filled the barrels with their spirit.

As well as being well-seasoned and perfect for whisky ageing, these fortified wine casks also contribute a distinct flavour characteristic to the liquid. Indeed, this has become recognised as an integral part of the style of some whiskies: think, for example, of the sherry notes typically found in a lot of Highland and Speyside single malts.