Whisky in Ruby Port Casks
1. The Origin
Ruby Port is the most available port wine that is available on the market. Its origin is unknown but Ruby stands for mass made wines that are very young and youthful.
2. Production and post treatment
The Ruby port is produced similar to normal port wine. The major difference to the traditional port wine is the maturation. The ruby is mostly stored in airtight tanks to prevent the wine from oxidative maturation. This lets the wine keep its youthness and fresh fruity character.
Most of the Ruby port wines are a blend of young wines. This also adds to the fruitiness and youthnesss. Due to even more post process steps like chill-filtering and pasteurization the wines inside the bottle cannot mature any further.
3. Effect on the taste
Ruby port is by definition very fruity with flavours of dark fruit and berries. Due to the missing oxidative maturation the flavours are very direct and present in the whisky finished in these casks. So you would think. But this is wrong. The Ruby ports that don't undergo oxidative maturation are stored in steel tanks. This means there was no cask and therefore our precious whisky could not be matured in it. Only very few Ruby ports are still matured in oak casks. Therefore the effect on the whisky is that of a normal port wine with a short maturation time.
4. Effect on the colour
The colour of a Ruby port is red like a normal wine due to the rather short maturation that makes the colour of the wine pale.
5. Whisky Examples
Due to the fact that most of the Ruby is matured in steel tanks, there are not many casks left for the whisky industry.
A finished whisky with lots of port tones in it. Sweet and fruity.