What's with the Wood?

Hello, hello. So, we've covered the regions where scotch comes from. We've gone over how still can make a difference. How about the cask? 

Well, the answer is a definitive yes. Absolutely. Incredibly large difference.

First of all, scotch whisky in matured in wooden casks for a number of years after distillation. The minimum in 3 years and maximum, well there is a Dalmore 60... I'll stop drooling now.

Scotch Whisky rarely (if ever) uses new casks, The distillers always borrow a used cask from a different type of alcohol. Generally, Scottish distilleries use American White Oak casks used in the making of Bourbon, another type of whiskey. Other casks include Sherry casks from Spain, Wine casks from various countries (red or port), and even rum casks. 

American Oak casks often come charred (burned on the inside) to 3 varying intensities with the most charred called "alligator charring." (that's cool, methinks). Bourbon has a much more vanilla taste, a maple/flavoring with a different type of spice palate. Obviously, the scotch maturing in the cask will absorb some of the characteristics of the bourbon. Casks may be used up to 3 times, buteach successive   usage will lessen the flavors added by the cask. Johnnie Walker makes use of thedifferent intensities   of charred with their "Double Black" label which is Black Label matured in a more-charred cask. The same liquid, the same length of maturation, a wide variance of flavors. Where Black Label is sweet, viscous, and smokey, Double Black is cooler, smokier, and more coy. 

The next (and arguably most preferred) cask in the Sherry Casks. Sherry casks give a sweeter finish,making the  color more reddish and the flavors infused with a deep fruitiness. Macallan is famous for their use of sherry casks. The Macallan has 2 main lines of scotch: the fine Oak and the sherry casks. The standard and most popular Macallan are the 12 and 18, both sherry casks. The better known Fine Oak ages are the 10, 15, and there is a fine oak 18 but I have never seen it in person. In trying the fine oak Macallan (both 10 and 15), I found the flavors to be lacking: to light, too spicy for the whisky. I feel Macallan should stick to the sherry casks: damn do thy taste good!

Next is wine. Wine casks can come from Spain, France, Portugal, etc etc. Lagavulin Distiller's Edition is finished in Pedro Ximenez wine casks. My previous review of the Lagavulin 16 was essentially a sturdy, wam, oily, smokey whisky with luscious flavor. A true great. The Distiller's Edition...adds a whole new level of depth. The harshness of the iodine is dissipated while adding a layer of gentle, deep fruit and mellow cream. It enlightens the whisky. WOW. 

The Balvenie 21 Portwood is also a wonderful example of wine cask usage. Port is a type of wine originating in Portugal. Port wine is more alcoholic than standard wine and is much heavier and fruiter. Because of the sweetness, it is called a "dessert wine" in the States (and as a result is not respected. Too bad. Port is fantastic). The sweet fruitiness and sugary flavors absolutely permeate into the Balvenie. 

Finally, we end at rum. Balvenie 14 Caribbean Rum Cask. I have yet to try it...but I will. It;s quite intriguing. I have, however, had Angel's Envy Bourbon matured in rum casks. The bourbon was enhanced greatly by the flavors of the rum cask. I'm not sure how rum will act with scotch, but i think it will end up being more like sherry with more pepper and less fruit. 

So there you have it. A (not really) quick and dirty to casks and the places and liquids they come from. Next time: a review!