The bodegas of Jerez might not seem an obvious place for whisky blenders to take inspiration for their craft — beyond the search for the perfect European oak for ageing and finishing. Nevertheless, a growing number are doing just that, looking to the Spanish practice of using a solera as a way of bringing innovation and interest back into Scotch whisky blends.
The solera system dates back to the 18th century. It is a method of fractional blending that ensures the sherry from a particular bodega remains consistent in quality. Casks of sherry of the same age are stacked on top of one another. The bottom tier is the tier that is ready to be bottled, and the tabancos (sherry bars) of southern Spain sometimes even have a tap to take the liquid directly from cask to glass. Remove a little from the bottom, and these casks will refill with liquid from the casks above them. The youngest
