Aging

[Mariner]

Heyo.

I wanted to know what influences the speed of whisky aging, and if there are downsides/ upsides to some of the factors in quality?

What i do know:
Cask volume: the bigger the cask, the longer it takes.
Cask type: how fresher the cask (1st fill) how faster (not entirely sure about that)
Temperature: warm climates seem to speed up aging. Does humidity plays a role here?

The idea behind this topic is primarily this. Why don't the scots ship their whisky to warmer climates to age. They cannot call it scotch anymore because scotch have to be matured in scotland, but they can still put their name on the label of the bottle. I imagine Ardbeg would not have a problem by selling that bottle :p

[C57]

Why don't the scots ship their whisky to warmer climates to age.

First thoughts:

- the faster it matures the less controllable it is, in terms of selecting the exact time to bottle - would need more regular checking for condition, thus more labour-intensive
- Many of the reactions that produce the flavours and aromas we like so much, will be slow reactions that wouldn't have time to take place in a quick maturation. Barrel influences would likely be of a different level and not always the ones we want (maybe jut producing vanillins and so on faster, rather than producing any of the esters etc faster)?

[Mariner]

Why don't the scots ship their whisky to warmer climates to age.

First thoughts:
- Many of the reactions that produce the flavours and aromas we like so much, will be slow reactions that wouldn't have time to take place in a quick maturation. Barrel influences would likely be of a different level and not always the ones we want (maybe jut producing vanillins and so on faster, rather than producing any of the esters etc faster)?]

Most chemical reactions go faster in warmer conditions, so that would apply for forming esters too?!

And yes, casks should be checked more often. But the finished product is ready faster. So the cask will be checked pretty much as many times as a cask that lies in Scotland.

[olikli]

Most chemical reactions go faster in warmer conditions, so that would apply for forming esters too?

But not all reactions speed up in the same way. This is why for example Amrut tastes different from a Scotch

[C57]

Most chemical reactions go faster in warmer conditions, so that would apply for forming esters too?

But not all reactions speed up in the same way. This is why for example Amrut tastes different from a Scotch

Indeed, and I have in mind that whatever the cask size, for example, tere is a certain amount of "leaching" that has to take place of sugars (for example) from the wood.
While the Surface area-to-volume ratio is higher, that doesn't mean that depth of penetration into the wood is any faster...

[The Third Dram]

While the surface area-to-volume ratio is higher, that doesn't mean that depth of penetration into the wood is any faster...

And this aspect of maturation, in particular, can be directly related to the depth of charring (flame searing) that casks/barrels undergo prior to being filled with the spirit. As the 'red layer' (that strata lying between the charred portion of the cask/barrel and the unaffected outer portion of the cask/barrel transitions deeper toward the outside, a greater degree of porosity is also created (not to mention an enhancement of solubility of certain chemical substances in the cask/barrel - such as vanillins in, predominantly, American oak).

[Nick Brown]

Why don't the scots ship their whisky to warmer climates to age. They cannot call it scotch anymore because scotch have to be matured in scotland, but they can still put their name on the label of the bottle. I imagine Ardbeg would not have a problem by selling that bottle :p

Regulation 5 of the Scotch Whisky Regulations 2009 says:

Manufacture

5.—(1) A person must not manufacture a whisky distillate in Scotland unless it is manufactured in the manner described in regulation 3(1)(a) and (b).

(2) A person must not manufacture any whisky in Scotland except Scotch Whisky.

Moreover, Regulation 7 says:

Movement from Scotland to another country

7.—(1) A person must not move any of the following categories of Scotch Whisky from Scotland to another country in a wooden cask or other wooden holder—

(a)Single Grain Scotch Whisky;

(b)Blended Malt Scotch Whisky;

(c)Blended Grain Scotch Whisky; or

(d)Blended Scotch Whisky.

(2) During the period until (and including) 22nd November 2012, a person must not move any Single Malt Scotch Whisky from Scotland to another country in a wooden cask or other wooden holder.

(3) On and after 23rd November 2012 a person must not move any Single Malt Scotch Whisky from Scotland to another country except in a bottle (made of any inert material) that is labelled for retail sale.

(4) For the purposes of this regulation a person is regarded as having moved Scotch Whisky from Scotland to another country if they—

(a)physically move the whisky from Scotland to another country; or

(b)arrange (whether directly or through a third party) for another person to physically move the whisky from Scotland to another country.

(5) In this regulation “retail sale” means any sale except a sale for use or resale in the course of a trade or business.

Not a masterpiece of drafting, but I think the sentiment is clear that Scottish distilleries must not manufacture whisky that they intend to mature abroad.

[scotchio]

They could probably do it though but wouldn't be able to call it scotch.It's not a big issue for most established distilleries but an interesting idea for some of the newer ones trying to find ways to sell premature stocks.
In all honesty though some fanatics here are still sniffy about caol ila being matured on the mainland so Islay /India may be a tad heretic. There is something very romantic about barrels slowly maturing in a cold scottish dunnage store

[Malt-Teaser]

So you don't believe in terroir then

[Mr Tattie Heid]

They could probably do it though but wouldn't be able to call it scotch.

Read the regs Nick just posted. They can't do it, period. As it stands now, whisky can't be taken out of the country in barrels; and as of next November, single malt can only be taken out of the country in bottles. I suppose that until then, you could move it in bulk and rebarrel it elsewhere, but I have a feeling you'd end up in court with the SWA, and in the end it wouldn't be worth the hassle.

This is similar to what happened with sherry--Spain mandated that it had to be bottled in Spain, ending the easy availability of sherry butts in the UK.

[C57]

I'm not sure it's that clear.
As I read these regs you can't create a whisky in Scotland other than scotch - but until it's three years old it isn't scotch, so you can create a spirit and you could transport it.
After three years it is Scotch - and then you can't transport it.

[Mr Tattie Heid]

I did think of that, Nick, and I'll bet they have, too.

[The Third Dram]

The wording in sub-sections 1 and 2 of Regulation No. 5 is just vague enough (what exactly constitutes a "whisky distillate", anyway?) that I'm reasonably sure any company lawyer could sidestep it handily.

Then again, the SWA did take exception to Glen Breton (finally losing the court battles, of course).

[van-Baren]

Adelphi's 10yo Clynelish from 1996 (or 2007, depending on the way you look at it) is matured in a refill sherry cask, but you would never think it was only 10 years old when you nose and taste it. It's also pretty dark in colour too. I actually think that if this whisky stayed in the barrel for another year, it wouldn't be as good as it is now.

What is it that makes this 10yo feel like a 20yo, if it's not the barrel size or the climate?