Why Is The Whiskey Barrel More Important Than You Think?

By Author: Castle Freke
Total Articles: 9
Comment this article

Did you know that without barrels, there would be no existence of the iconic whiskey drink loved by one and all today? Well, the barrel determines the most key characteristics of a newly bottled whisky.

Anyone who loves whiskies has heard of whiskey barrel – the key to creating the ideal whiskey. The barrel has a great effect on the taste of whiskey and contributes to the final flavour of the whiskey. Be it your love for Scotch, Bourbon, or the Irish variety, the cask maturation is one of the most effective processes that define the taste of your alcohol.

Whiskey barrels are of the utmost importance when it comes to ageing alcohol and spirits. Wondering why? Fresh whiskey that’s right off doesn’t smell, look, or taste much like whiskey at all. It is crystal clear and often tastes and smells like a vague combination of grains, cardboard, and generic fruity aroma. The colour and most of the flavour come from the cask itself through a long barrel aging process under the watchful eyes of a driller.

Here’s a detailed insight into what they are, what makes them so crucial to the process, and what you ...
... should consider for whisky maturation.

What Is A Whiskey Barrel?

A whiskey cask or barrel is a deep cylindrical container with a bulging middle that’s longer than its width. Laws in many jurisdictions require that whiskies must be aged in wooden barrels. Most whiskey casks or barrels are made of some type of oak. Casks and barrels are synonymous with aging of whisky. The amount of time alcoholic drinks are stored in casks is important as different woods impart different tastes.

Although there are approximately eight kinds of casks, the most popular varieties are called barrels, butts, or hogsheads. A whiskey cask can hold anything between 200 to 650 litres.

Importance Of Whiskey Barrels

1. Infuses Different Flavours

A whiskey barrel can hugely affect the flavour of your alcoholic beverage. It is the wood of the barrel that gives whisky most of its characteristic flavours. Whiskey’s alcohol content acts as a solvent that breaks down the compounds contained within the wood. The alcoholic beverage draws out naturally occurring oils that are called vanillins. It is these oils that alter the flavour profile as the whisky sits in the barrel.

2. Gently Filters The Alcohol
Another great benefit of casks is that they filter the alcohol very gently. Due to humidity and temperature changes, some of the more volatile and harsh alcoholic compounds will evaporate and escape through the wood. When the liquor ages for around five years, the whiskey will be filtered adequately.

3. Changes The Colour
Not only do chemical compounds present in the oak barrel affect the whiskey’s flavour, but they can even change the colour. Actually, whiskey is as clear as vodka before it enters the cask. It is the warm colours of the cask that change the alcohol’s colours. The wood infuses shades of gold, amber, yellow and brown to the liquid. Moreover, whiskies that age longer are darker than younger whiskies.

Whisky Maturation: What You Need To Consider

Maturing is when the whisky actually changes and develops over time, instead of ageing, that’s only getting older. When it comes to whisky maturation, the key considerations you need to keep in mind are:

• Usage: The number of times the oak cask has been used is important. Keep in mind that more usage means less flavour and vice-versa.

• Size: The size of the cask matters a lot in whiskey maturation. Greater surface-area-to-volume ratio leads to more flavour extraction.

• Storage Time: The whiskey’s storage time in a cask is another vital factor to consider. The more the length of time, the more flavour extraction.

• Intensity: You should also take into account the spirit’s intensity. The light intensity of the spirit means more influence from the wood.

Conclusion:

The whiskey barrel is very essential to the ageing process of alcoholic drinks. The main job of a barrel is infusing different flavours into the alcohol, inducing the micro-oxygenation process and turning the colourless whiskies into a beautiful golden colour. Oak is best when it comes to ageing of the liquor and you should consider it the next time you age your spirit.

Author’s Bio:

The author is a whiskey connoisseur with extensive knowledge of alcoholic beverages. He believes having barrels of your own can be a great idea. You can go through his other write-ups to learn more about liquor, especially whisky.