Lovely one J. Prices are totally INSANE!! 101% agreed with you that 15yo should be €60 and 17yo €80. I accept €10 extra for finishing but NOT double price. Its madness and this bubble colapse soon! I enjoing my Reserva PX for £40 its so good and i can buy 4 bottles in price of this 17yo PX. Cheers and Slàinte Jason 🥂🙋🏻‍♂️

Edradour px 12 yo cask is very much worth it

I picked up a couple of the 19 Olorosso bottles from DD when they had it at €94. No way I am paying those premiums for what is usually a top PLV whisky.

I enjoy both the Glencadam 13 ("batch 3")--some dunnage character--& 15, but the 15 has since shot up in price so perhaps not getting a replacement of it. ---- "Sherry barrels" (in whisky) used to be mainly travel casks. Those were mostly not ex-solera but instead used only short-term for transportation, and once the whisky industry discovered their re-use possibilities for flavouring whisky they realised they could ask (pay) sherry producers to use particular barrels (sizes, wood types, "more active"/new oak, etc.). Now they're almost entirely seasoned casks. Very few have ever been (now/past) ex-solera as the whisky industry publicity/obscurity encouraged people to mis-believe. At best an ex-solera cask will have the sherry influence but the wood itself will be quite inactive, i.e. the "neutral" container desired for sherry production, and only American oak not European. Where it may perhaps be believable is with relative "rarities" (for whisky) like Palo Cortado, Manzanilla, and perhaps Fino and Amontillado which may be less likely to be part of the sherry vinegar production chain, but even then they may still be seasoned rather than truly ex-solera. If it's not a butt it's very unlikely to be ex-solera, but any size cask can be seasoned if a distillery requests/pays for it, even quarter casks or (presumably) octaves. The key difference seem to be that travel casks were "seasoned" by possibly quality sherry--but there was also plenty of poor-quality sherry made in the past, too--whereas current seasoned casks are mainly seasoned with lesser-quality "sherry"--i.e. pre-vinegar. Does the fault lie with sherry bodegas using lower-quality "seasoning", or with distilleries being unwilling to pay for higher-quality "seasoning"? One might argue that whisky consumers aren't willing to pay higher prices for quality seasoning, except for the current/recent environment of bubble/comparative pricing--they're changing X for their 15yo so lets put ours up by a similar amount--which would tend to cast doubt on such "price-sensitivity" claims.

Such a release can only hurt a brand wouldn't you think?

Jason…is that Dingle (blue tube) behind you…$95 in Arizona…is it even close to worth it?