Whisky in Bourbon barrels
This article is not about how the barrels, but how these casks effect the other or whiskey (Scotch, Irish, Canadian, etc.) that are matured in the casks afterwards. Even though most of the Irish use the whiskey spelling we will use whisky for the successor whisky and Bourbon for the first whiskey inside the .is matured in the
The Bourbon comes from the United States of America. While the Bourbon whiskey used to come from the Bourbon county located in the Commonwealth of Kentucky. can now be made anywhere in the United States. If you like to know more about this circumstances please read our page about Bourbon.
The key factors in the Bourbon are the fresh casks, the and of the , and the mash bill. Please click on the links to learn more.
3. Effect on Taste
The Bourbon gives the successor a sweeter character. This would otherwise not be possible with a high or 100% content, that most Scotch use. There are various Bourbon brands with different mash bills that result in diverse flavours. The variations arise mostly from the amount of in the mixture. The rye inside the Bourbon gives it the spiciness and the full that you know from some .bills are basically the list of ingredients that go into the process. The high content in the
First of all, the raw wood effects the whisky. The American white oak is a very mellow wood that contains only few tannins. This results in a smoother and milder taste of the whisky. Read more about the effect of the here.of the
The Second factor is the toasting of the barrel. The toasting of the barrel is a heat treatment process that transforms substances inside the wooden of the barrel. The wood sugars inside the oak are heated up to 150°C (300°F) and therefore caramelized. This is one of the major influences in the of the Bourbon and later of the successive . Here the Bourbon gets its distinctive flavours of caramel and vanilla. Not all of these wood sugars are dissolved into the Bourbon and some of them find their way into the whisky stored in the cask afterwards.
The third factor is the charring of the barrels are burned from the inside until a layer of charcoal develops on the inside. The fire is extinguished with fresh to prevent the charcoal from burning to ash. This charcoal has an enormous inside surface and is therefore very active to bind with other substances. The charcoal reacts mostly with the sharp and intense compounds from the process of the Bourbon. This charcoal filter does not work forever and will exhaust over the period. After the whisky is entered this layer of charcoal effects the whisky and makes it smoother as well. The manager talk about . Read more about it here.. The
The last factor is closely interlinked with the other influences as it is connected with them. It is the time the cask. The normal Bourbon that is stored in the cask for a few years and does not have an statement on the bottle, will exhaust the barrel much less than for example an Elija Craigh 18 years old during its enormous maturation period.matures in the
The distilling and barrelling strength
The barrelling strength of the Bourbon ( ) is very important for the successive whisky. Alcohol is a much more better solvent and flavour carrier than water. A Bourbon like the Makers Mark barrels at low ABV and therefore does not exhaust the barrel as fast as a high ABV (raw ). Who now thinks that Makers Mark has less flavour is mistaken. They don't have to as much at time of which results in a stronger flavour. The higher the ABV of the Bourbon in the has been, the less of the toasting and charring is left in the barrel for the later .
The white dog (raw whiskey) is colourless. After the is being dumped from the it got a golden . All the colour comes from the barrel. Some of the colour compounds are still inside the cask and will be transferred to the successive whisky.
4. Effect on the Colour
5. Whisky Examples
Here we now have examples of whiskys matured in Ex-Bourbon casks.
This Bowmore Scotch whisky is mildly peated and has a sweet, creamy caramel character. It was purely matured in Bourbon casks. Link
The Tullibardine Sovereign is a typical Highland taste will give you barley, pears and creamy chocolate. It was matured in Bourbon barrels. Link. You will nose fresh and a combination of hay and grass. The
Nose: Fresh and floral
Taste: Smooth and soft with Crême Brulée and fresh berries
: Soft sweet and medium long
It was matured in Ex-Bourbon . Link