Cask finishing is a modern whiskey maturation procedure that involves a final stop of the distillate in barrels of different origins than those in which it was aged, with the aim of contributing to its aromatic richness. It is not a question of the simple blending of whiskeys that have undergone different types of aging but of an effective double maturation; for this reason, finished cask whiskeys are also called 'double matured' or, in exceptional cases, 'triple matured'. Usually these whiskeys are aged for many years in American barrels containing Bourbon and then decanted, with a pause of a few years, in European barrels previously used for the aging of fortified wines such as Sherry, Port, Madeira or red wines from Burgundy. The result is that of whiskey of great aromatic complexity, characterized by warm and enveloping notes, often sweet and pleasantly vinous.