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Whisky matures and develops flavours in barrels as it ages. However, older whisky doesn’t always mean better whisky.
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A significant portion of whisky’s flavour comes from the barrel. The type of wood, level of charring, and prior usage all influence the final product.
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Where the whisky ages matters. Whisky matures faster in warm climates due to increased interaction between the spirit and the barrel.
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During ageing, a portion of the whisky evaporates through the barrel, referred to as the "angels’ share." This process, while reducing volume, concentrates flavours.
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Unlike wine, whisky does not age or improve once bottled. The ageing process ends the moment the liquid is removed from the cask.
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Barrels are typically charred on the inside before being filled with whisky. The level of charring impacts the spirit’s flavour profile.
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Blended whiskies often combine whiskies of varying ages to achieve a balanced flavour. The age statement on a bottle refers to the youngest whisky in the blend.
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Whisky makers today are exploring unconventional ageing techniques, such as finishing whisky in casks that previously held rum, tequila, or even coffee.
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Understanding these facets of whisky ageing can deepen your appreciation for the craft.