Today I’m diving into Laizhou’s Amontillado Sherry Cask single malt—and yeah, it’s officially my favourite expression from their range so far. I start by unpacking what Amontillado sherry actually is (because I hadn’t even heard of it before this), how it begins life like Fino under flor yeast, and then shifts into an oxidative ageing phase once that yeast layer dies. The big takeaway: you tend to get something that keeps that dry Fino backbone, but brings in nuttier, toastier depth—think almonds/hazelnuts, richer wood tones, and more layered complexity. From there I run through the whisky specs: it’s aged entirely in first-fill Amontillado casks (not a finish), non-age-statement, natural colour, non-chill filtered, and bottled at a hefty 66% cask strength—retailing around $198 here in Australia. In the glass it’s dark copper-amber, thick and oily, and the nose is huge: brown sugar, burnt sugar sweetness, floral notes, and preserved/plummy fruit. On the palate it’s bold and warming but surprisingly drinkable for the ABV, with a dry texture, dried fruit syrup vibes (more apricot than plum), spice, and a coffee-to-cocoa powder note on the finish. If you’re a bit further along in your whisky journey and you like drier, nuttier sherry cask profiles, this one is absolutely worth your attention.