Comparison of Scotch malt whisky maturation in oak miniature casks and American standard barrels

The sensory and chemical attributes of Scotch malt distillate matured in uncharred, American white oak casks, were compared with distillate matured in miniature casks of similar wood with a capacity of 6 Litres. The maturation profiles of the two types of casks differed in the pattern of extraction...

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Bibliographic Details
Published in:Journal of the Institute of Brewing 1995-09, Vol.101 (5), p.359-364
Main Authors: Withers, S.J, Piggott, J.R, Conner, J.M, Paterson, A
Format: Article
Language:English
Subjects:
aging
analysis of variance
Biological and medical sciences
Brandies, spirituous liquors
comparisons
containers
Fermented food industries
flavor
flavour
Food industries
Fundamental and applied biological sciences. Psychology
partial least squares
PLS
Quercus alba
sensory evaluation
volatile compounds
whisky
White oak
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Summary:The sensory and chemical attributes of Scotch malt distillate matured in uncharred, American white oak casks, were compared with distillate matured in miniature casks of similar wood with a capacity of 6 Litres. The maturation profiles of the two types of casks differed in the pattern of extraction of wood components and in the flavour characteristics of the final distillates. The product from the miniature cask maturations was not comparable with a Scotch malt whisky, due to differences in the ratios of concentrations of extractives. This may relate to differences in oxidation rates in the two cask types.
ISSN:0046-9750
2050-0416
DOI:10.1002/j.2050-0416.1995.tb00873.x