What Casks Are Used In Whisky Maturation?
Ever wondered What Casks Are Used In Whisky Maturation? Whisky maturation refers to the process of ageing a whisky in a second type of cask after it has been initially matured in another type of cask. This can be done to add different flavours and characteristics to the whisky, as the second cask will impart its own unique notes to the whisky.
Common types of casks used for finishing include sherry, port, and bourbon barrels. The length of time the whisky is aged in the second cask can vary, but it is typically shorter than the initial ageing period. This process allows distillers to create unique and complex flavours in their whiskies, and can also be used to revive older whiskies that may have lost some of their original characters over time.
Sherry Cask
Sherry cask matured whisky is a type of whisky that has been aged in barrels that previously held sherry. The sherry imparts unique flavours and characteristics to the whisky, such as notes of dried fruit, nuts, and spice. This type of whisky is often considered to be of higher quality and complexity than whisky aged in other types of barrels, such as bourbon or wine barrels. The process of maturation in sherry casks is commonly used for Scotch whiskies, but also for some other types of whiskies like Irish and Canadian.
Sherry cask matured whisky is typically more expensive than whisky aged in other types of casks, due to the cost of the sherry and the cost of maintaining and storing the casks.
Sherry types that are commonly used to finish whisky include:
- Fino Sherry: This type of sherry is aged under a layer of yeast, called “flor,” which gives it a dry, nutty, and floral flavour. It is often used to finish light and floral whiskies such as Speyside single malts.
- Manzanilla Sherry: Similar to Fino, Manzanilla is aged under flor, but it is made in the coastal town of Sanlucar de Barrameda and has a saltier, more mineral-like taste. It is often used to finish whiskies with a coastal or maritime profile.
- Amontillado Sherry: This type of sherry is aged under flor for a period before being exposed to air, which gives it a more complex flavour profile of nuts, dried fruits, and caramel. It is often used to finish richer and spicier whiskies such as Highland and Islay single malts.
- Oloroso Sherry: This type of sherry is aged without flor, which gives it a darker colour and a more robust, nutty, and fruity flavour. It is often used to finish full-bodied and peaty whiskies such as Islay single malts.
- Pedro Ximenez Sherry: This type of sherry is made from sun-dried grapes, giving it a rich and sweet flavour profile of raisins, figs, and chocolate. It is often used to finish sweet and fruity whiskies such as Lowland single malts.
- Palo Cortado: Initially matured under flor to become a fino or amontillado, Palo Cortado is a rare kind of sherry that mysteriously loses its flor and starts oxidatively maturing as an oloroso. A wine with part of the oloroso’s richness and some of the amontillado’s sharpness is the end product.
Palo Cortado is shrouded in mystery because no one is certain of its origins. Or at least that’s what the stories in the bodegas used to be. It’s believed that Palo Cortado is a wine that “occurs,” or happens, rather by accident; you can’t intentionally make it. In addition, it is usually mentioned as an endangered species. Due to its rising popularity and low output, several bodegas predict it will eventually go extinct.
Marsala Wine
Marsala Wine Cask Matured Whisky is a type of whisky that has been aged in oak barrels that have previously been used to mature wine, specifically Marsala wine. Marsala wine is a type of Indian wine that is made by fermenting a mixture of grapes, cinnamon, spices, and herbs. This type of whisky is popular among connoisseurs and enthusiasts who appreciate the nuances and complexities of different ageing processes and the unique flavours they can impart to a spirit.
The ageing process in these casks imparts unique and complex flavours to the whisky, such as notes of spices, fruit, and wood.
One type of masala wine that is often used to finish whisky is spiced red wine. This wine is typically made by infusing a red wine with a blend of spices such as cinnamon, nutmeg, and cardamom. The resulting flavour is rich and complex, with notes of spice and fruit.
Another type of marsala wine that is used to finish whisky is spiced white wine. This wine is typically made by infusing a white wine with a blend of spices such as ginger, cloves, and star anise. The resulting flavour is light and refreshing, with a subtle hint of spice.
Tawny Port
Tawny Port cask matured whisky is a type of whisky that has been aged in casks that previously held tawny port, a type of fortified wine. Tawny Port cask matured whisky often has notes of dried fruit, nuts, and caramel, as well as a subtle sweetness from the residual port.
Tawny Port casks are typically made from oak and are smaller than traditional whisky casks, which can also contribute to the flavour profile of the resulting whisky. The length of time that the whisky is aged in the Tawny Port casks can also affect the final flavour, with longer ageing periods resulting in a more pronounced wine-cask influence.
Some examples of different tawny ports used in whisky are:
- Traditional Tawny Port: This type of tawny port is aged for a minimum of seven years in oak barrels, and can be aged for up to 40 years. It has a nutty, caramelized flavour profile and can add complexity and depth to a whisky.
- Colheita Tawny Port: This type of tawny port is aged for at least seven years and is made from a single vintage. It has a rich, complex flavour profile and can add notes of dried fruit and nuts to a whisky.
- Late Bottled Vintage Tawny Port: This type of tawny port is aged for at least four years and is made from a single vintage. It has a rich, full-bodied flavour profile and can add notes of dark fruit and spices to a whisky.
- Tawny Reserve Port: This type of tawny port is aged for at least 10 years and can be aged for up to 40 years. It has a rich, complex flavour profile and can add notes of dried fruit, nuts, and spices to a whisky.
Ruby Port
Ruby Port cask matured whisky is a type of whisky that has been aged in barrels that previously held Ruby Port, a sweet and fruity wine made from red grapes grown in the Douro Valley region of Portugal. The most widely distributed type of port wine is called ruby port. From unknown origins, Ruby Port symbolises mass-produced wines that are extremely young and youthful.
Similar to how regular Port Wine is made, the maturing process is the main variation from the conventional. To stop the Wine from oxidatively maturing, the Ruby is typically kept in airtight containers. This preserves the wine’s youth and fresh, fruity flavour.
It’s a popular choice for whisky lovers who enjoy a sweeter, more complex taste. The whisky takes on some of the flavours and characteristics of the port wine, which can include notes of dark fruit, chocolate, and spice.
Only very few Ruby ports are still matured in oak casks. And so the effect on the whisky is similar to that of a standard Port Wine with a short maturation time.
Bourbon
Bourbon cask matured whisky refers to whisky that has been aged in barrels that were previously used to age bourbon.
American white oak is used to make bourbon barrels. Before the bourbon is added, they are both toasted and charred. Additionally, the bourbon’s alcohol by volume (ABV) will affect the flavours of the barrel; the higher the ABV, the greater the effect on the wood. In essence, the barrel’s toasting and charring effects will be lost due to the higher alcohol content, leaving less flavour for the following spirit. The barrels impart unique flavours to the whisky, such as vanilla and caramel, from the charred wood and the residual bourbon. The length of ageing can vary but typically ranges from a few years to a decade or more. The use of bourbon barrels for ageing is particularly common in the production of Scotch whisky, but it is also used in the production of other types of whisky such as Irish, Canadian and Japanese whisky.
When whisky is matured in a first-fill ex-bourbon barrel, it signifies that the barrel has never held malt whisky before; bourbon must be aged in fresh oak. As a result of the whisky’s vulnerability to substantial wood influence, just a brief amount of time is allowed for it to age in the barrel. This may take five years or so.
Red wine
When ageing in red wine barrels, the whisky absorbs the flavours and aromas of the wine, such as dark fruit, spice, and tannins. This can add complexity and depth to the final product and can create unique and distinct flavour profiles.
A couple of examples of red wines used in whisky maturation are:
- Bordeaux: Bordeaux is a red wine that is made in the Bordeaux region of France. It is known for its rich, fruity and tannic flavours that add complexity and structure to the whisky.
- Zinfandel: Zinfandel is a red wine that is made in California, USA. It is known for its fruity and spicy flavours that add depth and complexity to the whisky.
Cider
The length of time the whiskey is aged in the cider casks can vary, but it is typically for a few months to a year. The finished whiskey will have a unique flavour profile, with notes of apple, pear and other fruit flavours, sweetness, and possibly a hint of acidity from the cider. This type of finishing is used by some craft distillers to add complexity and interest to their whiskey.
his type of whisky is becoming increasingly popular among whiskey enthusiasts and is considered a unique and interesting variation of traditional whisky styles.
Rum
During this secondary ageing process, the whisky absorbs some of the flavours and characteristics from the rum cask. The rum cask can impart sweeter and fruitier notes to the whisky, as well as hints of caramel, vanilla, and spices. The rum cask can also add a rich, dark colour to the whisky.
The use of rum casks for finishing whisky is a relatively new trend in the whisky industry. It is becoming more popular as distillers experiment with different types of casks and ways to add complexity and depth to their whiskies.
It’s worth noting that some bottles labelled as “rum finished” may have been aged in a rum cask for a short period of time, whereas others may have been aged in a rum cask for a much longer period of time, giving the whisky a stronger rum influence. So, the final product will depend on the duration of ageing in the rum casks.
This type of whisky is often referred to as “rum finished” or “rum cask finished” whisky.