When people think of Bunnahabhain, they often think of our signature style: an unpeated, Islay, sherried single malt. But why sherry? To answer that, we first need to look at where sherry comes from, how it’s made, and what makes it so distinctive.
What Is Sherry?
Sherry is a fortified wine, meaning it starts life as a base wine made from grapes but is strengthened by the addition of grape spirit after fermentation. This gives it higher alcohol content, stability for long ageing, and a distinctive flavour spectrum unlike standard wines.
If you’ve ever wondered “sherry is what type of wine?”, the answer is: a fortified white wine, typically made from Palomino grapes, though sweeter styles use Pedro Ximénez (PX) or Moscatel.
Unlike many wines that are consumed fresh and fruity, sherry is defined by its ageing process, sometimes under a protective layer of yeast (flor), sometimes in full contact with oxygen. That’s what allows it to range from bone-dry and crisp to intensely sweet and syrupy.
Where Does Sherry Come From?
Sherry comes exclusively from southern Spain, specifically the Sherry Triangle in Andalusia. This historic winemaking area lies between the towns of Jerez de la Frontera, Sanlúcar de Barrameda, and El Puerto de Santa María. The unique climate and chalky albariza soil make it the only place in the world where true sherry can be produced.
So if you’re asking “where does sherry come from?” or “where is sherry produced?”, the answer is always Andalusia, Spain.
How Is Sherry Made?
Sherry begins with the fermentation of white grapes, mainly Palomino. After fermentation, the wine is fortified with grape spirit, which raises the alcohol level. Depending on how it’s aged - under flor (biological ageing) or exposed to oxygen (oxidative ageing) - the wine will develop into one of sherry’s many distinct styles. To discover more about the different styles of sherry, read our blog called ‘From Islay to Jerez: The Influence of Sherry Casks on Whisky’.
The Solera System
One of the most distinctive features of sherry production is the Solera system - a traditional method of ageing and blending that ensures consistency and complexity across every bottle.
Instead of ageing in a single cask from start to finish (as with whisky), sherry casks are arranged in tiers, or criaderas. The oldest wine rests in the bottom row (the solera), with progressively younger wines stacked in the rows above.
When it’s time to bottle sherry, only a portion is drawn from the bottom row. That wine is then replaced with an equal amount taken from the row above, which in turn is topped up from the next row, and so on - all the way back to the youngest wines at the top.
This process means that every glass of sherry you drink is effectively a living blend of ages, containing a fraction of wine that may have been in the system for decades.
Why Does the Solera System Matter For Whisky
The Solera system doesn’t just create balanced and consistent sherry - it also has a profound impact on the casks themselves. Over years of fractional blending, the oak becomes saturated with layers of complex flavour: nutty, fruity, oxidative, or sweet, depending on the style of sherry.
When those seasoned casks are finally retired from the Solera and sent to Scotland, they bring with them a rich “memory” of all the sherries they’ve held. At Bunnahabhain, this translates into whisky that carries notes of dried fruit, spice, chocolate, and subtle coastal salinity - flavours that are inseparable from the cask’s history.
In short: without the Solera, sherry wouldn’t taste the way it does, and without sherry, Bunnahabhain wouldn’t either.
How Is Sherry Different from Wine?
Sherry is wine, but it isn’t just wine. The key difference lies in fortification. Standard wines are made by fermenting grapes into alcohol, but sherry is strengthened by adding grape spirit after fermentation. This not only preserves it but also creates unique styles and flavours.
So, if you’re asking “is sherry and wine the same thing?” the answer is no. Sherry is a fortified wine, with a character and production process all its own.
Is Sherry Sweet?
Sherry’s flavour depends on the style. While many assume “sherry is sweet,” the truth is it can be very dry (like Fino or Manzanilla), rich and nutty (like Oloroso), or deeply sweet (like PX). There are also blended or medium-sweet styles.
This diversity is part of what makes sherry casks so exciting for whisky makers: a dry sherry cask brings structure and spice, while a PX cask delivers indulgent sweetness.
Sherry vs. Other Fortified Wines
Sherry often gets compared to other fortified wines, but each has its own story:
- Sherry vs. Port: Port (Portugal) is typically sweeter and richer, while sherry covers a wider spectrum from dry to sweet.
- Sherry vs. Madeira: Madeira (Portuguese islands) develops caramelised, toffee-like flavours due to heat treatment - quite different from sherry.
- Sherry vs. Marsala: Marsala (Sicily) shares similarities but is usually sweeter and less complex.
- Sherry vs. Cognac/Brandy: Cognac and brandy are distilled spirits, not fortified wines, so they are stronger and produced differently.
So in short: sherry is unique. Among fortified wines, it offers the broadest flavour range, one reason whisky makers value its casks so highly.
Why Sherry Casks for Whisky?
Sherry casks add something no new oak cask can: depth, richness, and layers of flavour developed through years of seasoning.
At Bunnahabhain, these casks aren’t just tradition - they’re at the heart of who we are. While many Islay whiskies are defined by peat smoke, we’ve always chosen another path: letting sherry casks define our whisky’s character. The result is an unpeated, sherried, coastal single malt that stands apart from its neighbours.
How Does Sherry Influence Whisky Flavour?
For whisky, sherry casks are transformative. They infuse the spirit with notes of dried fruits, nuts, spice, chocolate, and sometimes even hints of coffee or tobacco.
For Bunnahabhain, the impact is even more distinct. Sherry casks bring richness and depth that perfectly balance our gentle coastal spirit, known for its malty sweetness and sea-salt freshness.
- Oloroso casks give structure and nutty, spicy depth.
- PX casks add velvety sweetness with raisin and chocolate tones.
- Amontillado and Manzanilla casks bring elegance, balance, and delicate complexity.
Together, these influences create drams that are unmistakably Bunnahabhain: complex, layered, and full of soul.
Curious about the details? We’ll explore the different types of sherry and their impact on whisky in this blog.
A Final Word
Sherry and whisky have been entwined for centuries. But at Bunnahabhain, the relationship is especially meaningful. By maturing our unpeated Islay spirit in sherry casks, we create whiskies that are both true to their coastal origins and enriched by the depth of Andalusian winemaking.
Sherry FAQs
1. Where is sherry produced?
Sherry is made exclusively in Andalusia, Spain, within the Sherry Triangle.
2. Is sherry and wine the same thing?
No. Sherry is a fortified wine, made by adding grape spirit to base wine.
3. Is sherry sweet?
Sometimes. It can be bone-dry, medium, or intensely sweet depending on style.
4. Why are sherry casks used for whisky?
Because they season whisky with rich, complex flavours like dried fruit, spice, and chocolate.
5. How does sherry compare to port, madeira, or marsala?
Each fortified wine has its own style, but sherry offers the widest spectrum of flavours, making its casks especially prized in whisky making.
