Whisky Jargon Explained

While the enigma of whisky blenders is something to be admired and admired, we are unable to resist the temptation to be drawn by the enchanting appeal of a single cask. We take a review of the factors that make a single cask whisky unique.

There is a point in each whisky drinker’s life where they realize that whisky made from single malt does not necessarily come directly from bottle to cask. The term “single” could be a bit misleading because single malt may (and often) be drawn from a variety of casks. The term “single malt” rather refers to whisky produced through a single distillery that uses one malted grains (in Scotch whisky-making, this grain is barley, and whisky must be made using the pot still). If this is a surprise for you, don’t get scared – it’s not to suggest that a mixture of casks isn’t capable of making an outstanding single malt. They can and are! Blending between casks is a way for whisky producers to achieve equilibrium, develop characteristics and keep the quality of the whiskies we enjoy and recognize.

There are some romantic aspects to a single cask of whisky that is drawn directly from one single cask. Releases are typically released at the strength of the cask, and are free of caramel colouring or chill-filtration. Whisky in its purest shape; unfiltered, natural pur. There are no two single cask whiskies that are alike and are made to be able to replicate the distinctive flavor of the casks they are placed in.

The most fascinating aspects of whisky making is the maturation of casks experts suggest that around 20% of whisky’s taste could come from the wood that it was matured in. The cask is an integral component of whisky production But what exactly did it take to get there? be?

The history of the Cask

Whisky was documented officially at first in Scotland around the end of the fifteenth century, though wooden barrels weren’t part of the narrative until this point. In the early 1800s whisky was generally consumed fresh from the still, or transported throughout the nation in all sorts of things and everything distillers could get the hold of.

It wasn’t until the beginning of the 19th century, when the UK began to import larger amounts of sherry and port that barrels began to become a standard element in the process of making whisky. Transported into the UK in casks, and then stored at ports and a large amount of wine barrels in unused condition were at hand for distillers who were thrifty to store their whisky.

The barrels of oak were praised for their watertightness and ease of stackable, but it was discovered quickly that the sweet wine previously kept in these casks were able to soften the spirit and increase the taste. In addition, due to the duration of time in the cask, it didn’t take long before cask maturation was an integral part of whisky that which we enjoy in our glass in the present. Today’s laws oblige the spirit to be aged for three years in a cask before it is able to legally be called Scotch whisky.

Individuality

Due to an almost infinitum variety of variables ranging from the contents of the cask’s initial container to the distinct nature of its wood as well as the climate of the warehouse that it is stored in – the various elements of a single barrel come together to produce something completely distinctive; a dram that is distinctive.

In their very design, casks that are single create the most limited amount of liquid. Even the biggest casks can only yield about 500 bottles, based on the proof that whisky is bottled to or how much liquid goes through evaporate (known in the terms “angels share). The bottles are typically numbered individually and labels display the particular details of the cask; the most sought-after whisky transparency!

Highly sought-after because of their exclusivity, single casks can also be attractive because they can expose a part of a distillery which drinkers would otherwise not have an opportunity to discover. Concentrate on the flavors of an individual cask, and lesser intervention from whisky makers means that the final product is likely to be distinct from the distillery’s traditional single malt, giving those who drink it the chance to sample something that isn’t on the usual menu and from their favorite brands.

Whisky Jargon explained…

Single malt

Whisky made through a single distillery made from one malted grains (in Scotch whisky-making, this grain is barley, and whisky must be made using the distillation pot). The final whisky could (and usually will) be distilled from different casks.

Single cask

Whisky is distilled and whisky drawn from a single cask.

Cask strength

Whisky is bottled according to the strength it was taken from the cask, with without dilution.

Caramel colouring

The addition of colouring aids in ensuring the consistency of whisky’s color.

Chill-filtration

A process to remove any remaining cloudiness or residue within the liquid. Whisky is chilled to between -10deg and 4 degrees Celsius and then passed through an adsorption filter that is fine.

Angels’ share

The amount of alcohol evaporated during cask maturation.