Or more specifically, drinking wine from whiskey barrels. A few years ago, some winemakers in Australia and California tried experimenting with aging wine in used bourbon or whiskey barrels. Usually, barrels travel the other way—from winery to distillery—since whiskey makers like the characteristics imparted from the wine-infused oak. But, a few brave winemakers decided to give it a try.
The wines are typically of the bold-flavored variety like Cabernet Sauvignon, Zinfandel, or Shiraz and they are aged initially in the usual way in oaken wine barrels. However, the final aging takes place in barrels that once held whiskey. The result is not a whiskey-infused wine! Rather, the barrel imparts a very subtle smoky richness to the wine and tends to soften the finish a bit. It can be difficult to discern any bourbon or whiskey hints in the wine; instead most of these wines have a warm spiciness to them.
Whether this is just a passing fancy or whether bourbon barrel aging is here to stay is hard to tell. But why not give these wines a try?