What are your thoughts on "double matured" whisky?

[kljostad]

After answering the thread where someone asks for what we drink regularly, I came to reflect on the fact that a disproportionate amount of my favorite whiskies are double matured, namely Lagavullin Distillers Edition, Laphroaig Quarter Cask and Auchentoshan Three Wood. What are your thought on this subject?

[shoganai]

I had to go with the "if it's done right...diversity" answer.

I don't know enough about the whole process to have a strong opinion, but anything that improves the final product and creates a wider range of whiskies for me to try is aces in my book.

[Lawrence]

I like the pratice and can think of two others that are very good; Aberlour 12 DM and Aberlour 16 DM. I also think that this pratice is nothing new, distillers (more correctly blenders ((the people who put together single malt bottlings)) have been doing it for years, they're just recently telling us about it on the label. This should not be mistaken for the current fad of 'finishing'.

[Deactivated Member]

Some will say this is meant to "cover" mediocre whisky. My answer is, So? Whisky is put in a barrel to improve it. If one barrel doesn't quite do the job, why not finish it with another? It's the end result that counts. I've had a few whiskies I would have liked to have put in another barrel for a while.

[Mustardhead]

My view is that sometimes it produces excellent results, like the Lagavulin DE or Balvenie Doublewood, or some of the Douglas Laing rum or claret finishes.

Other times it would be a shame to ruin a good whisky by mucking about with it

In other words ... it depends!

[Aidan]

It's worthwhile, I think. Not always, of course.

[Deactivated Member]

It's all about selling as much distillate to the public as possible. If finishing or double maturing whisky makes it more palatable to the average joe, then all's well and good.
Yeah, there will be some dogs in the pack, but taking the huge number of whiskies out there, you've got to expect a couple of baddies (though not quite of the Ledaig Sherry scale!!)
So I'm in favour of it. If the industry stands still, it is dead in the water. Whisky production has been developing since it was first made on flood plains of the Euphrates and long may it continue to do so.

[irishwhiskeychaser]

I voted

'Done the right way, it can improve a whisky. I like the diversity it offers.'

but would not like to see all whiskey double matured. They all have their place.