The special about Sherry is the low-temperature fermentation of the beans in Sherry barrels. The "Sherry barrels" are barrels used by the Sherry distillery in the whisky industry for aging. Sherry is a famous fortified wine, produced in the sunny Jerez region of southern Spain. The brewing of sherry must go through the process of maturation with the Solera System.
The Sorella system essentially refers to the process of mixing and aging Sherry from different vintages after the Sherry is strengthened. In the Sorella system, all the barrels are layered according to the age. The bottom layer is the oldest sherry, and the top is the youngest Sherry. Part of the wine is extracted from the bottom barrel every year. The liquor is used for bottling and sales, and then a corresponding proportion of liquor is drawn from the barrels on the upper level to supplement, and so on~~ This is the uniqueness of Sherry!
The processing of whiskey Sherry casks is to first wash the freshly picked coffee berries with delicate water, and then put them in the whisky oak barrels that have been matured for Sherry to ferment for 30-40 days at low temperature (the temperature is about 15-20). ℃), and then dry in the shade.