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Cinnamon, a beloved spice known for its warm and aromatic flavour, has captured the attention of whisky enthusiasts due to its potential role in whisky aging.
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While traditional whisky ageing relies on factors such as wood type, cask size, the subtle yet impactful influence of cinnamon in this intricate process holds importance.
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Cinnamon, with its unique combination of aromatic compounds, can contribute to the whisky ageing process in various ways:
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1. While cinnamon-infused casks are not the norm, its indirect presence in the cask's history can have an intriguing effect on the final product
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2. During whisky ageing, these compounds slowly release into the spirit, adding a subtle but distinct cinnamon essence to the whisky's flavor profile.
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3. Cinnamon contains eugenol. As whisky ages and eugenol is released from the cask's wood, it can contribute to the whisky's bouquet, adding layers of enticing aromas.
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4. Moreover, cinnamon adds subtle undertones of sweetness and depth to the whisky's flavour.
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5. While cinnamon-infused casks are not the standard practice in whisky ageing, the presence of cinnamon compounds in a cask's history can subtly influence the ageing process.
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It's important to note that the role of cinnamon in whisky ageing is still an emerging area of study