THE GREAT SCOTCH WHISKY EXPERIENCE
Maturing
The resulting spirit from the distillation process is a clear-transparent liquid. It MUST be matured for 3 years at a minimum in oak casks, with a max. volume of 700 lit, to be defined as a Scotch Whisky. It is this maturing that adds the colour as well as the complex flavours to the whisky, which are differently felt on each person’s palate.
American Oak and European Oak is used for making the casks. These Oaks are almost always
previously used for maturing some other spirit before being used for maturing Scotch Whisky. American Oak would have been used to mature a Bourbon or Tennessee Whisky. It is heavily charred and imparts a golden colour with robust, sweet and creamy flavours.
European Oak would have been to mature Spanish Sherry and will impart a red amber colour withrich, nutty, fruity flavours.American Oak makes for 85% of the used Oak because US law makes it necessary for each Bourbonto be matured in a new cask.Traditional casks are either Hogshead (250 lits.) or Butts (500 lits.) in volume.The spirit extracts flavour from the cask, enhancing the flavour of the matured whisky.It also removes unwanted hints of flavour as the whisky matures.As the casks are porous, there is a loss of 1% to 3% of the ageing spirit per year, due to evaporationof the alcohol. This is termed by the Scottish as Angel’s share.Hence, older the years of maturing for the whisky, lower is its ABV and final yield from each cask;making it more expensive.Per the Scots, a whisky aged between 12 to 18 years is optimum.