Types of cask whisky is matured and finished in
&
How it affects the flavor ?
Bourbon Cask
Bourbon barrels are made from American white oak. They go through both toasting and charring before the bourbon is added. Also, the ABV level of the bourbon will impact the flavours of the barrel – the higher the ABV, the bigger the impact on the wood. Basically, the higher alcohol level will strip the barrel of the benefits of toasting and charring, leaving less flavour for the next spirit.
After Scotch whisky has spent some time in an ex-bourbon cask, the Master Blender will mix together whisky from various barrels. These can be from the 1st, 2nd or the 3rd fill. Whisky aged in ex-bourbon barrels has a golden colour.
Tasting notes: coconut, vanilla, honey, caramel, oak, leather, nutmeg, almond, butterscotch
Sherry Cask
Sherry casks (usually around 500 litres) are very popular, but are very expensive (up to 10 times the cost of a bourbon barrel), so many distilleries choose not to (or cannot afford to) use them on a regular basis. Casks used for all the main styles of sherry are used for ageing whisky.
Whisky is often ‘finished’ in a sherry butt to allow just enough influence without making the sherry flavour overpowering.
Tasting notes: fig, dates, raisins, nutty, cherry, cinnamon, clove, marzipan, ginger, fruit cake
Port Cask
There are several types of port available and each has its unique style. Tawny port is golden in colour and is mainly aged in older wooden casks to allow gentle oxidation.
While tawny port can be aged in oak for up to 40 years, vintage port only spends two to three years in the cask. Ruby port is mainly matured in steel tanks to avoid oxidation, therefore ex-ruby port wooden casks aren’t widely available. And when ruby port is aged in wood, the maturation time is kept short.
Port cask ageing will add smoothness and fruity notes to the whisky. Flavours will vary depending on the style of port previously aged in the cask. Port pipes are mainly used to ‘finish’ whisky.
Tasting notes: plum, blackberry, sultanas, redcurrant, dried apple, oak, cranberry, dark chocolate
Rum Cask
Rum cask ageing has been fairly popular in recent years. No wonder, as these casks add yummy, sweet tropical notes into whisky and tend to be easily available.
Rum casks are made from American oak. There are a wide range of rum styles, therefore each will have a unique influence on the spirit. Rum casks are used to ‘finish’ whisky before bottling, to allow just enough of those fruity and baking spice aromas.
Rum-cask-finished whiskies also make a great addition to cocktail making.
Tasting notes: vanilla, tropical fruit, apricot, caramel, cinnamon, ripe banana, pepper, molasses
Wine Cask
Wine casks are usually made from French oak. Both red and white wine casks can be used to age whisky, although this is still not that common, and these bottlings tend to be limited editions.
The flavour range varies based on the grape variety; some red wines are spicier and full-bodied while others are lighter or fruitier. White wine can bring out a buttery texture and grassy flavours.
Tasting notes: red berries, cherry, plum, bread, caramel, green apple, pear, buttery
Cognac Cask
Cognac casks are made from French oak from the forests of Limousin or Troncais. These casks will bring richness and subtle fruitiness to the whisky.
Cognac casks tends to be very old as cognac can be aged up to 50 years.
Tasting notes: sultanas, liquorice, oak, rich fruits, nutty, caramel
Major factors that influence the whisky in the cask:
-Type of predecessor liquid
-Size of cask
-Type of wood
-Number of times the cask has been used
-The length of time in the cask
-The intensity of the spirit when it first got in