Named after the Sicilian port city of Marsala, Marsala liqueur wine was originally generally fortified to preserve it for transport by ship to England. “Fortified” means that distilled alcohol is added to the grape mash during fermentation, which stops fermentation and preserves the residual sweetness of the grapes. A Marsala still enriched in this way must be aged between a minimum of one year (Marsala Fine), a minimum of two years (Superiore), three years (Superiore Riserve), five or even ten years in oak or cherry barrels. What harmonious unity the fruity notes of this fortified wine and a whiskey made from the best Bavarian barley can form is shown by the example of this finish variant.
After three years of storage in American white oak barrels, the malt is transferred to barrels in which Marsala was previously aged. Through these barrels, the fruit aromas of the wine enter the malt whiskey and combine with its malt notes.
Color: Dark amber with copper tones
Aroma: Ripe strawberry and red currant, slight sweetness.
Taste: The aroma of freshly cooked jam and warming nutmeg.
Finish: Long with wine and floral notes.