The role “wood” plays in ageing and maturation of whiskey

Its no surprise that 60% to 80% of the total flavor in a whiskey whether scotch or bourbon, aged rum or tequila, is uniquely attributed to the oak in which it matures. Once the fermented wash is distilled, it is the decision of the master distiller to decide whether the new spirit has to be matured and aged, and which oak flavors to develop and try to attain.

Maturation and ageing of spirit is carried out in oak wood casks. Hence, there are different varieties of oak wood used to make casks. The process involved in the making of wooden casks starts from sourcing of oak, seasoning of oak, shaping of the cask by using staves, toasting & charring etc. The process involves harvesting of tall oak trees and then seasoning them by drying for six to eight months or more. Subsequently, the seasoned wood is cut into staves and shaped into a bulging cylinder and bound together by metal hoops in the cooperage. The head and bottom of the cask are flat and each is secured into the staves by a grove. No glue, paraffin, or nails are used in making barrels.

Below is the list of some of the important casks and their capacity used for the maturation of spirits covering whisky, rum, tequila, brandy and wines including fortified wines namely sherry and Port wine.

A British Barrel has a capacity of 160 liters whereas the American Barrel has the capacity of 200 liters.

A Firkin cask is a quarter size of the British barrel and has a capacity of 40 liters and used to store ale, whereas, a Quarter cask is a quarter size of the American Barrel and has a capacity of 50 liters and Scotch and American whiskey normally use this cask to get the intense oak finish.

A Hogshead has a capacity of 250 litres to 300 litres and is used to mature Irish and Scotch whiskey as well as wine and beer.

A Barrique is a type of a cask which has a capacity of 300 liters and is popularly maturing French wine and Cognac.

A Puncheon has a capacity of 450 litres to 500 litres and is used to mature Rum and Sherry.

A Butt has a capacity of 500 liters and used to store Sherry.

A Port Pipe is a tall cask and wide and rounder with a capacity of 650 liters and essentially used to mature or store Port.

A Drum has a regular capacity of 650 liters and used to store Madeira.

A Tun is roughly having a capacity of 980 liters and generally used for fermentation of beer.

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Source; wineandspiritslifestyle.com