6 Facts About Options Everyone Thinks Are True
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Wine enthusiasts find it very interesting how whiskey barrels made of oak and the whiskey itself play roles in the production process of whiskey. Because the new spirit of whiskey would gain its character and color from the wood where it is stored, the quality of the whiskey barrels is then well monitored.
Past uses of some containers were to mature oloroso, and spirits like fino or amontillado sherries, bourbon and oak.
So that there is a continuity of the whiskey and attainment of a certain character of the spirit, the master blender has to make a careful selection of type of whiskey to be used for maturation.
Know that only after a minimum of three years of maturation that a new spirit can be termed legally as scotch whiskey. Most scotch whiskey though are matured very much longer in practice, and this could run from five to fifteen, twenty, twenty five and even longer number of years.
The scotch whiskey is known for its smooth and golden character, and this goes back to the long period of Scotland’s clean and cool air that goes into the porous oak wood material of the casks that interacts with the spirit content.
It is said that a proportion of the whiskey is lost to the heavens and is termed as the “angel’s share”, since it evaporates annually.
Among the most questions asked in the industry is that why is whiskey barrels made of oak is used by whiskey makers. The immediate reasons are that oak wood has a unique physical and chemical nature, has physical strength because of its wide radial rays that when shaped as barrels would give strength, and it is also considered as pure wood with resin canals that allow strong flavors to pass onto as whiskey is being matured.
Furthermore, the transformation that is happening to the oak due to the season and heating treatments during the process of coopering that would result to a pleasant tasting oak lactones in the course of production of the spirit.
Know that there are three effects on the spirit that happen when whiskey barrels are produced from oak wood.
One effect in using oak wood for the whiskey barrels is that its additive effect where aroma and taste of the spirit is improved from the desirable elements present in the cask. Examples of these effective additives are vanillin, oak lactone, toastiness, wood sugars and color.
The second element of oak wood is that it acts as a medium that would remove elements that are not needed to make a new whiskey, such as sulphur compounds and immaturity.