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 carbo