Cask ageing, the masterpiece of craftsmanship, is the building block for any fine spirit. When distillates are aged in oak, the wood’s qualities contribute to the finished spirit’s taste, aroma, and colour profile. This direct contact between cask and distillate has a signature role in ‘spirit mouthfeel’, making it an essential aspect of the distillation process.
Casks affects distillates in two primary methods, namely: the extraction and modification of oak compounds and oxygen diffusion.
As complex and mechanical as the ageing process is, it holds one crucial drawback…
The cask has a limited lifespan.
As a cask changes during the ageing process, a need for cask rejuvenation and replacement arises. As the compounds become depleted from the cask, casks inevitably become less effective over time.