Bringing extraordinary flavour to the world of whiskies, Chivas reveals the Chivas Extra 13 collection, which blends Scotch heritage with flavourful casks.

There are several elements that define what makes a good Scotch Whisky. From the malting process to fermentation to distillation and maturation, these steps define the aroma and flavours of Scotch. The art of blending however takes the spirit to a new level.

A blend will consist of several types of single malt and grain whiskies, each proportionately combined and finished to create their own distinctive taste profile and character. For Master Blenders, this complex art form allows them to combine various whiskies to bring out their very best qualities.

However, the process has begun to evolve over the years, especially with Master Blenders growing more creative and bolder with their expressions. As such we have begun to see unique and creative variations of blended Scotch Whisky being created.

Chivas Extra 13 Oloroso Sherry Cask
The Chivas Extra 13 Oloroso Sherry Cask

Inspired Creations

The new collection features four 13-year-old whiskies that deliver extra flavour thanks to the addition of one of four casks during the whisky making process. This includes Oloroso Sherry, Rum, American Rye, and Tequila.

Despite its innovative approach, the Chivas Extra 13 collection draws inspiration from pioneering whisky blenders and founding brothers James and John Chivas. By importing rums, exotic spices and luxury food items across the globe, the brothers have grown their business to what it is today.

“The Extra 13 collection represents new territory for Chivas as we continue to open up the world of Scotch whisky to new audiences and fresh experiences,” explains Sandy Hyslop, Director of Blending at Chivas.

“At Chivas we believe that blended is better – and nowhere is this more evident than with our new collection, which blends exceptional Scotch with a diverse, internationally-inspired palette of flavours,” he added.

Each additional cask brought into the maturation or finishing process imparts its own unique combination of characteristics to the Chivas blend. Each contributes new flavour notes to the spirit for the first time.

The Chivas Extra 13 Oloroso Sherry Cask and Chivas Extra 13 American Rye Cask is already available locally. However, the Chivas Extra 13 Rum Cask is strictly a travel retail special while the Chivas Extra 13 Tequila Cask is currently exclusive to Mexico.

Chivas Extra 13 American Rye Cask
The Chivas Extra 13 American Rye Cask

New Flavour Notes

For Scotch whisky aficionados, the Chivas Extra 13 collection opens a new dimension with distinctive tasting notes. With the Chivas Extra 13 Oloroso Sherry Cask, the selective Oloroso Sherry cask maturation delivers a richer finish. It also infuses the whisky with hints of sweet ripe pears in syrup, vanilla caramel, cinnamon sweets, and almonds.

The use of selective American Rye cask finish with the Chivas Extra 13 American Rye Cask delivers an exceptionally smooth and mellow finish. On the palate, flavours of sweet and juicy orange and creamy milk chocolate shine through.

The new expression arrives in an exclusive package featuring artwork by Greg Gossel

To further set apart the new collection, Chivas has tapped the talents of renowned street artist Greg Gossel. Each new expression arrives in an exclusive package featuring artwork by the artist, which is testament to Chivas’ intent to push the boundaries of traditional Scotch whisky by taking a fresh approach to product design.

To see his vision for the Chivas Extra 13 collection through, Gossel artfully blends images from history together with contemporary designs to celebrate each finishing cask’s vibrant heritage. The result is a colourful expression that blends creativity with history, just like the Chivas Extra 13 collection itself.

Uncover the distinctive flavours of the new Chivas 13 collection with the Chivas Extra 13 Oloroso Sherry Cask and Chivas Extra 13 American Rye Cask bundle offer here.

(Images: Chivas)

written by.
Richard Augustin
Former chef turned writer; Richard has tip-toed around the publishing industry for two decades. When not busy chasing deadlines, you can still find him experimenting with recipes in the kitchen.

Subscribe to the magazine

Subscribe Now