It just makes me gag, however: it's that overripe, sickly, sherry flavour has no right being there.
Them's fighting words!!!
However, I was more amused to read your suggestion that we buy some sherry and then vat it with the whisky.
Have you actually tried that?
What you will find is that a sherry-matured whisky and a whisky that has had actual sherry tipped into it taste completely
Sherry casks introduce specific notes to a whisky, i.e. sweetness, dried fruits, toffee, etc, etc. Some of these traits obviously don't appeal to every palate, and I respect anyone who says "I don't like sherried malts", but to say they don't belong there is stretching the friendship.
Turn the clock back far enough, and I'll think you'll probably find that sherry casks were more abundant than ex-bourbon casks.
Pour yourself a dram of Macallan or Glenfarclas, then pour a dram of bourbon-cask Bruichladdich and tip some oloroso sherry into it. Compare the two drams. If you can still stand by your comments above, then I'll shut up!