Adam Bone’s plan to boost sherry and port production in Australia

LOVERS of Australian whisky should consider it their patriotic duty to drink a sherry for mum, a port for dad and a Tasmanian dram for the country. That way they’ll continue to support the local whisky industry and protect the future supply of sherry and port barrels for whisky maturation. Folks, whisky derives many of its flavours and characteristics from the barrels during maturation. The US supplies bourbon barrels, leaving port and sherry casks, which complete the trinity of whisky flavour profiles, to come from Australia and Europe mostly.