“Vinho” is the Portuguese word for wine and it’s read “vigno” like in “cognac”, while in Spanish is “vino”. It’s a Kavalan matured in Portuguese red wine barriques.
No it’s not. Vinho Barrique is Portuguese but the words just simply mean wine barrel (Barrique being a 200L barrel). It’s matured in American oak wine barrels that are charred and toasted. The Kavalan page will tell you this
@@MaltActivist Hello, I really enjoy your reviews, and I have one question. Actually you helped me stop buying Diageo 2020 special releases lol what are the whiskey that is worth it to invest and later increased good value? Thanks for your advice.
@@phenomAMD Well that really depends on your budget. Guaranteed ROI would include Port Ellens, Broras, old Macallans and aged Yamazakis. But of course they already command big prices. My advice if you want invest in whisky is to try and pick up sets. eg All the Laphroaig CS series, or the Ardbeg Committee Bottles. This is not a short term game - you'll have to hold on to them for a few years before they become valuable. Keep your eyes open on auction sites. Some might - some won't. Ultimately it's all a gamble. So in short : either buy whiskies not in production any more or put together sets of existing distilleries. This is just my opinion. Please don't consider what I say to be gospel. There is nothing more valuable than your own research. Good luck and than you for watching. Cheers. MA.
At 7:12, you indicate that whisky in humid/hit climate environments don’t lose as much alcohol as scotch. I thought it was the other way around, that if Whiskies are kept too long under humid temperature then the alcohol may over-evaporate and hence the maturation is much faster despite the younger age?
Actually heat is a much more definitive factor when it comes to maturation. Both Kentucky Bourbons and Indian whiskies like Amrut (matured in hot Bangalore) all end up gaining ABV in a few years versus Scotch which actually loses alcohol due to cooler climes.
