Collection
Rich & Sweet
Rich, sweet whisky is found in the Rich & Sweet quadrant of the M4W Flavour Compass: for convivial evenings & good conversation. These whiskies are full and warming, with notes of honey, vanilla, toffee, caramel and ripe fruit. It is a versatile profile, with whiskies from Scotland, Ireland, Wales, England, Denmark and Japan.
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The sweetness often comes from the cask. Sherry casks give dried fruit and nuts, as in the Tomatin 12 YO Sherry Cask and the Penderyn Gold Range Sherrywood; port casks give red fruit, as in the Tomatin 14 YO Port Wood and the W.D. O'Connell Tomásín 8 Year Old Port Cask. The Tomatin Italian Collection shows how Marsala, Barolo and Amarone casks each add their own accent, while the Thy Caramel Malt draws its sweetness from caramel malt. Lighter and fresher whiskies are in Smooth & Fruity, more spice is in Spicy & Lively and smoke in Smoky & Powerful.
Where does the sweetness in a rich, sweet whisky come from?
Mainly from the oak and from what the cask previously held. Oak gives vanilla and caramel-like notes, and casks that once held sherry, port or wine add dried fruit, berries or raisins. The raw material plays a part too: the Thy Caramel Malt uses caramel malt, and a single grain such as the W.D. O'Connell 10 Year Old is naturally soft and sweet. No sugar is added; that is not permitted in whisky.
What do sherry, port and wine casks do to the flavour of whisky?
They pass on part of the character of the wine they previously held. Oloroso sherry brings raisin, nuts and spice, ruby port red fruit and berries, and red wine such as Cabernet Sauvignon or Amarone soft tannins and dark fruit. In this collection, compare the Penderyn Sherrywood with the Penderyn Ruby Port single cask, or taste the three editions of the Tomatin Italian Collection side by side.
Does a sweet whisky contain added sugar?
No. Under European rules whisky may not be sweetened; only caramel colouring (E150a) is permitted to adjust the colour, and many whiskies in this collection do not even contain that. The sweetness you taste comes from grain, yeast and cask. If you do want a sweet drink based on whisky, whisky liqueur is a separate category: the Tinner Bros liqueurs can be found in the England collection.
Is a rich whisky also higher in alcohol?
Not necessarily: rich is about body and depth of flavour, not alcohol strength. The Tomatin 14 YO Port Wood and the W.D. O'Connell Tomásín feel rounded and rich at a standard strength. A higher strength often does bring more intensity, as with the Thy Caramel Malt (54.5% ABV) or single casks at cask strength such as the Penderyn Ruby Port Cask. A few drops of water make such a whisky more approachable without losing its sweetness.
When do you pour a rich, sweet whisky?
Rich & Sweet is made for convivial evenings & good conversation: after dinner, with dessert or on a cold evening. The rich flavours pair well with dark chocolate, dried figs, mature cheese or spiced biscuits. An autumnal bottle such as the Sakhrani Kuri, with chestnut and roasted nuts, suits the darker months beautifully. Pour it neat at room temperature; a large ice cube is fine, but makes the sweetness less pronounced.