Origin
The Amontillado comes from the Montilla region in Spain and stands quasi between the Fino and the Oloroso. In German, Amontillado means "in the manner of those of Montilla". With 17% vol. alcohol and a sugar content of 5 grams per litre, Amontillado sherry is classified as a dry wine.
Production and post-treatment
Amontillado begins its ageing process as a normal fino sherry. It has a normal pile layer (foam), but this is destroyed at some point during the maturation, which starts the oxidation process. This can happen in two ways: Either you spritz the wine to at least 16% vol, adding alcohol to it, or you do it the natural way - by waiting. After about 12 years, the pile layer begins to die off on its own. The non-sprayed Amontillado is often called "real Amontillado".
Whisky examples
There are only a few amontillado finishes on the market, as only small quantities of this type of sherry are produced, which naturally means that only a few casks are left for the whisky industry.
