Maturation - From New Make Spirit To Whisky
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- Опубликовано: 4 окт 2024
- In Part 8 of Scotch Whisky Production Erik Wait talks about the maturation of the spirit.
For more videos on Scotch Whisky Production:
• SCOTCH WHISKY PRODUCTION
THIS VIDEO IS INTENDED ONLY FOR VIEWERS WHO ARE OF LEGAL ALCOHOLIC BEVERAGE DRINKING AGE IN THEIR COUNTRY.
Absolutely the most informative maturation series I have ever had the pleasure to experience!. Thank you much...Erik!.........Slainte!
The VERY best video ever on whisky maturation. Your knowledge and presentation is truly remarkable.
Thank you very much I make these videos for people just like you!
Outstanding explanation.
Glad you think so!
Excellent info Erik! Thanks for putting so much work into this!
Glad you enjoyed it!
This is great 👍 love learning about every aspect of the spirits.
Glad you enjoyed it
I'm repeating myself, I know.
But I have to complement you on this series, Erik. Good job!
Thanks and cheers! 🥃
Wow, thanks!
Outstanding work Erik
Very well explained and useful for whisky enthusiasts like me who want to dig into the why!
👍
Glad you enjoyed it!
Cask storage outside. Amazon Prime has a documentary on Scotch Whisky. The show goes to Macallan. Macallan gets broken down pallets of barrels then reassembles them in their own cooperage. They char the barrels and store them outside. That seems odd to me. I've talked to a Cooper in Minnesota and they make their barrels at 4% humidity so the cask will suck up the spirit.
Storing the cask outside in wet weather will cause the casks to take on water.
Please explain why they store re-charred barrels outside and how that affects the spirit.
Thanks
Is this cooper making barrels for bourbon? How they handle a new cask intended for bourbon is different than a cask intended for Scotch whisky. When staves are new it is left outside to leach out the tannins. In order to bend staves to make a cask they have to be heated. Sometimes they use steam. When Scotland receives casks they are usually ex-bourbon or ex-sherry so they may be disassembled in order to save room on the ship but sometimes they are left intact as it can be cheaper than paying a cooper in Scotland to reassemble them. Casks may be left outside in the rain in Scotland to keep them from drying out and coming apart. Re-charring a cask re-juveniles it exposing the spirit to a fresh layer of lignin and creates a new red layer for accessing sugars. The char also acts as a filter to remove sulphur compounds. I could say more more but this topic could be an entire video on its own.
Great series - really enjoying them! Two questions: when you say that the spirit is reduced to 63.5% ABV - how is that done (diluted with water etc.)? And second question: is it done for all whisk(e)y or it this just scotch?
All whisky has a cask strength (typically 63.5% ABV) and a bottling strength (minimum 40% ABV). They either add water to the whisky when bottled or some gradually reduce the strength in the cask.
😁🙌🏻🥃