The Elements of Maturation
It is said that 70% of the final flavour of a bottled whiskey is derived from the wood and maturation, making a keen understanding of the process, and of cask selection, of utmost importance.
First, it must be noted that there are three processes taking place while young spirit matures in its cask: additive, subtractive and interactive.
Additive effects of maturation
While whiskey is maturing, being drawn into and out of the wood due to temperature and pressure fluctuations over time, certain flavours and compounds are added to the liquid. when any non-virgin cask is used, subtle characteristics of the previous contents of the cask are added to the new whiskey. Colour is invariably added to the young white spirit, to create a rich amber whiskey over the years of maturation. Lastly, tannins, sugars from the wood’s caramel layer, and other flavour-enhancing compounds are also brought to the whiskey - the individual qualities added to a specific whiskey depend on the type of oak, and the level of charring of the cask, among other factors.
Subtractive Effects of Maturation
The charring of a cask before it is filled with the precious liquid to be matured, creates an all important, natural carbon filter on the inner surface of the cask. One undesirable compound removed from the young spirit is sulphur. sulphur is a compound which may remain in the new-make spirit from the distillation process, and creates an “eggy” aroma and flavour if not filtered from the whiskey. Other volatile compounds known to cause spirit to be sharp on the nose and palate are also filtered out by the carbon layer and/or evaporated in the angels’ share, producing a mature liquid which is smoother, and more mellow.
Interactive effects of maturation
The interactive effects of maturation are where the greatest complexity and mastery lie - As the cask “breathes” the young liquid in and out of its wooden staves, across the seasons and years, the liquid is interacting with the air, becoming oxidised. This “breathing” effect ALSO BRINGS THE LIQUID INTO CONTACT with the wood and the residual compounds from the cask’s previous contents, ALLOWING INTERACTION BETWEEN THESE ELEMENTS ALSO.
Here is where the greatest variation in maturation exists - different species of oak have different levels of tannins, lignins, lipids, and hemi-cellulose, as well as different levels of density and porosity, allowing for the interactions to take place.
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