During maturation, chemical reactions occur between the alcohol and the wood. New make spirit off the still isn’t particularly palatable and must be left to ‘mature’ in a wooden barrel for at least three years – by law. To explain why we under-fill our barrels, we need to look at what maturation is. What is whiskey maturation?īut the whiskey’s time in the barrel is about more than flavour, it’s about creating the viscosity, or mouthfeel, that characterises Irish whiskey. considers every aspect of whiskey production and flavour formulation. From the size of the barrel to the type of staves used, the spirit it had once held to what happens during its time in the barrel, The Craft Irish Whiskey Co. While many larger producers will place the whiskey in a 200l barrel and leave it in a warehouse for a set amount of time, we feel this ignores the craft of whiskey making. We thoroughly and meticulously toast our barrels to release the vanillin, tannins, and lactones and to caramelise the wood sugars that impart the rich, rounded notes of maple syrup. With much of the flavour, not to mention colour, of whiskey being drawn from the barrel, the whiskey’s time in that barrel is not one to rush or economise on.ĭuring its time in the barrel, the whiskey interacts with the wood and takes on flavour and character. Single malts will generally have spent over ten years in the barrel. Whiskey can only be called such if it has spent at least three years in wooden casks. Read on to find out how this trailblazing technique contributes to the depth of flavour and mouthfeel that has judges united in praise. And it’s a method that has seen our inaugural release, The Devil’s Keep, judged world’s Best Irish Single Malt, just 18 months after its release. But for us, it’s a non-negotiable way of delivering exceptional whiskey maturation. It is not a method used by the established distillers who prioritise profit over perfection. Storing whiskey in under-filled barrels is not cost-efficient. It’s about throwing everything we have – time, knowledge, energy and money – into producing whiskeys more perfect than anything that has gone before more complex, more rounded, with a rich viscosity and carefully balanced flavour profiles that delight and intrigue. Why do we under-fill our barrels when this means more barrels, more evaporation and more whiskey storage – all of which equal more expense? It’s because, for us, crafting whiskey is about so much more than profit.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |