As distillery tour guides in both Kentucky and Scotland love to tell visitors, bourbon barrels can be used only once for bourbon, part of the regulations governing the spirit. After their single use in the US, the barrels are usually sold on to whisky makers in Scotland, Ireland, Canada, and elsewhere. This arrangement works out splendidly for both parties, as bourbon distillers can recoup some of their investment in the wood and other whisky makers get a steady, affordable supply of casks with plenty of life left in them.
Tucked into a typical Scottish warehouse, first-fill ex-bourbon barrels reliably yield flavors of vanilla, caramel, and honey – lovely on their own, and also a sturdy canvas for layering finishes such as sherry, port, and rum. About 90
