Hi Mr T,
(My, it seems like a year since we last conversed!
Actually, it almost has been!)
Just further to your comments about the source and origin of hogsheads, I recently wrote an article for a publication on how different casks influence whiskies in different ways. Below are two excerpts from my article which are relevant to this discussion: (Bold type added for relevance)
"The other feature of a cask that affects maturation is its size.
As a general rule, smaller casks will mature whisky faster
than larger casks. American casks, known as “Barrels” hold
200 litres. The next size is a “Hogshead,” which holds 250
litres. Whilst hogsheads traditionally came straight from
Spain, it is now quite common for barrels from the US to be
converted into hogsheads in Scotland by replacing the ends
with larger diameter heads.
A “Butt” – always from Spain –
holds 500 litres, and “Gordas” and “Puncheons” have similar
and in relation to whether the cask's original filling was bourbon or sherry:
"So how can you tell which is which? Descriptions of the cask on the label or an author's tasting notes occasionally give a clue: Anything from a butt, gorda, or puncheon will be ex-sherry, whereas anything described as a barrel will be ex-bourbon. Hogsheads (sometimes referred to
as a “hoggie”) can be either, so look for other descriptors or clues that may hint as to its origin.
Or of course, you could always rely on your tastebuds!"
Hope this assists.