To Char or Not to Char: The Great Whisky Cask Debate

While it is common for whisky casks to be charred before they are used to age the spirit, it is not always a requirement. In fact, some distillers choose to age their whisky in un-charred casks in order to emphasise different flavours and characteristics. 

In this article, we'll explore the reasons why some whisky casks are charred and why others are not, and how this choice can affect the flavour profile of the final product.

First, charring the inside of the barrel helps to remove any impurities or unwanted flavours that may be present in the wood. This is because the charring process involves heating the barrel to a high temperature, which helps to burn off any unwanted flavours.

photo: Idzuhiko Ueda

Second, charring the barrel helps to caramelise the natural sugars present in the wood. This can add sweetness and depth to the flavour of the whisky as it ages.

Finally, charring the barrel helps to create a layer of activated carbon on the inside of the barrel. This layer of carbon is able to absorb impurities and unwanted flavours from the whisky as it ages, helping to create a smoother, more refined final product.

Overall, charring the barrel is an important step in the whisky aging process that helps to create a high-quality spirit with a rich, complex flavour.

In general, whisky casks used for aging bourbon are required by law to be charred. This is because the charring process helps to remove impurities and unwanted flavours from the wood, and it also helps to add sweetness and depth to the flavour of the bourbon.

Un-charred

Not all whisky casks are charred before they are used to age whisky. The decision to char a cask is often based on the type of whisky being produced and the flavours that the distiller is trying to achieve.

Whisky casks used for aging Scotch whisky are not always charred. Some Scotch whiskies are aged in charred casks, while others are aged in un-charred casks. The decision to char or not to char the cask is typically based on the flavour profile that the distiller is trying to achieve. For example, a distiller may choose to age a Scotch whisky in an un-charred cask if they want to emphasise the flavours of the malt and the grains used to make the whisky.

Try to detect if your next tasting had a charred or un-charred cask. Registering that in the Savour-Tasting app is simply done by tapping the aroma you discover.

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