JEFF HARRIS
Solera aging came into being in Spain’s Jerez region back in the 18th century, originating as a way for sherry makers to artfully blend wines of different ages while keeping flavors consistent. Previously, it had been common for sherry producers simply to blend their new vintages with the previous one.
In a traditional solera system, barrels of all ages are stacked atop each other to form a pyramid. The oldest liquid lies at the bottom of the pyramid, while the newest is at the top. As older liquid is pulled from a solera system’s bottom tier, more new liquid is added to the top row. Over time, the various aged components mature in concert. Because it’s topped up year after year, a solera system can go on for quite some time—the oldest existing solera systems in the world have been operating since as far back as the end of the 18th century.
While solera aging started with the Spaniards, it wasn’t long before the system was adopted by vintners, brewers, and distillers around the world. The Portuguese used it for port, Sicilians for marsala wine, Swedes for beer, and South and Central Americans for rum. Unbeknownst to many, whisky makers sometimes use solera aging too.
Vat Versus Pyramid
One of the first whisky distillers to draw inspiration from solera aging was Glenfiddich, whose 15 year old single malt was created using a “solera vat” that’s been in place since 1998. That allows the older whisky to mingle with newly added 15 year old Glenfiddich each year. Similarly, Cedar Ridge Winery & Distillery in Iowa also uses a 1,100-gallon solera vat, which father-and-son distilling duo Jeff and Murphy Quint have been filling with some 20 of their uniquely finished single malt whiskeys since 2015 for their QuintEssential American single malt.
Other distillers have taken a more straightforward approach to solera aging. In New York’s Hudson Valley, late master distiller Dave Pickerell worked with Hillrock Estate Distillery founders Jeffrey Baker and Cathy Franklin to install a solera system back in 2012, aiming to make a solera-aged bourbon. Hillrock’s solera is comprised of four tiers, with a bottom row of oloroso sherry barrels, the two middle rows of bourbon barrels, and a top row of new charred oak barrels.
Westward Whiskey in Portland, Oregon built its own solera pyramid nearly three years ago for master distiller Miles Munroe’s passion project, Milestone, an American single malt that highlights its unique maturation. Within his pyramid are 21 barrels, all of them wine barrels, from the distillery’s Willamette Valley winery neighbors and wine regions around the world. “The solera lets us add some mature nuance to this whiskey, while also enabling it to be a living, breathing story that we can keep telling for decades,” he explains.
Solera Aged Whiskies to Try
94 Blackadder Black Snake Vat No. 2 Sixth Venom Scotch Single Malt, 59.9%, $75
Orange peel, pleasant spice, sweet, and fruity
93 Glenfiddich 15 year old Our Solera Scotch Single Malt, 40%, $99
Sherry, candle wax, baked berries, raisins, vanilla cookies, cinnamon, and baking spice
92 Starward Solera Australian Single Malt, 43%, $75
Cinnamon, strawberries and cream, vanilla frosting, and strawberry-rhubarb jam
91 Blade & Bow Kentucky Straight Bourbon, 45.5%, $50
Orange peel, spice, sweetness, and a finish of more orange
91 Cedar Ridge The QuintEssential American Single Malt (Batch 001), 46%, $60
Allspice, clove, dark chocolate, sandalwood, vanilla bean, orange oil
91 Doc Swinson’s Alter Ego Solera Method Rum Cask Finished Rye, 47.5%, $55
Toasted marshmallow, lemon meringue, rock candy, sweet berries, spice
91 Hillrock Estate Solera Aged Bourbon, 46.3%, $100
Nuts, raisins, milk chocolate, dried apricot, and salty pretzel
90 Oppidan Solera Aged Bourbon, 46%, $50
Raisins, caramel latte, sweet chocolate, and overripe fruit
90 Westward Milestone American Single Malt, 43%, $250
Honey, shortbread cookie, spearmint, peach, and star anise
89 Stranahan’s Blue Peak American Single Malt, 43%, $43
Lemon cookie, sugared almonds, and cinnamon
