Spice up a bad whisky!

@mcginnin, creative vatting is another interesting approach, assuming that there is not something so foul in the original whisky that it cannot be balanced out.

@mcginnin In Germany we fill up a small barrel starting in the spring time with the fruit of the season, and then as every season passes we put the different seasonal varieties of fruit in the barrel and basically fill it up with dark rum and let it sit for 6 months or a year, and at the end it's like a rum compote. It's sort of the same idea as what you're talking about.

Ralfy.com suggests adding a piece of fresh oak wood to the bottle (I suppose you could char it), and let it mature for a few months. And as @Victor suggests, you could create a single malt blend ... try Coal Isla for some smoke, and Macallan Cask Strengh for some sherry. Of course if nothing else works, you could always cook or bake with it :)

@Victor and AboutChoice are right in my opinion. You should try to blend or vat your whisky with something you like or something with sherry finish or a distinctive peated flavor. Or spice it up with a bourbon. I suggest to go one dram at a time. the fun will be reniewed each time and you will not spoil all the bottle.

I went through some Lismore (no age statement) early on in my whisky quest. It is rather lame. Too much caramel and I suspect it's added. Cooking with it is a good option. Throw some in a slow cook stew. I would be open to trying a Lismore 12 or 21 someday.

I think im going to try the dried fruit.Would it be a bad idea to add fresh fruit toward the end? In my thinking it would start to mold...