The Scotch industry has used sherry casks to mature whisky in for centuries. In the 16th century, sherry casks were filled in Jerez in Spain then shipped to the UK so later be emptied and adopted by whisky makers to mature their whisky. The flavour profile works incredibly well and the sherry vinegar combines with the whisky in the same way, whilst being balanced out with a splash, or two, of maple syrup to sweeten up your serve.
Named 1801, this drink is a testament to the sherry producers as it’s exactly 1,801 miles between Jerez and Edinburgh (where we mixed up this drink).
- Double Standard - 50ml
- Maple syrup - 2 bar spoons
- Sherry vinegar - 1 bar spoon
- Speared apricot
Combine whisky, maple syrup and sherry vinegar in a rocks glass and fill with ice. Stir until chilled, about 30 revolutions. Garnish with a speared apricot.