The host of April's Whisky Round table is
of Whisky Israel asks us the following question :
"Lately we’ve seen a few examples of distilleries aging their whisky in two (or more) locations until full maturation. Amrut has done quite a few of those with their "Herald" aged on Helgoland (a wee German island) and the "Two continents". In Israel the IWC has bought a few casks from the Arran distillery and aged them on holy land for periods of 2-3 years in various locations (Tiberias, Jerusalem etc).
What are your views on those methods? Do multiple maturation locations (of the same cask) something that makes whisky better or is it a PR stunt?"
See our answers HERE :
Danish Whisky Blog