Whisky in Quercus humboldtii casks

Quercus humboldtii is a species of oak that is found exclusively in Colombia and neighbouring regions of Panama. It grows in the Andes at altitudes between around 1,000 and over 3,000 metres. It was named after the naturalist Alexander von Humboldt, who explored South America intensively. It is also known as Colombian oak or Andean oak.
In contrast to American or European oak, Quercus humboldtii is not a classic barrel wood species.

Colombian oak combines characteristics that are otherwise only known separately:
It has a high wood density, but at the same time shows a chemical profile that is closer to American white oak (Quercus alba) than to European oak. Studies indicate moderate ellagitannin levels and good formation of aromatic wood decomposition products during toasting. This means that the bitterness known from European oak is reduced and at the same time an intense flavour is produced with a short maturation period.

Quercus humboldtii is not used on a large scale for barrel making. The wood mostly comes from selective forestry.

It is hard, heavy and robust with a density of around 0.9-1.0 g/cm³, which makes it a high-quality raw material for many building objects.

Whisky from Quercus Humboldtii casks has an independent, modern flavour profile:
Toasting in particular is crucial, as vanillin, sweet wood notes and spicy components develop here. There are also fewer dry tannins than with European oak.

Quercus humboldtii usually gives the whisky a strong, warm gold to amber colour.
The colour release is more intense than with American oak.

Quercus humboldtii exemplifies the trend towards new barrel woods and innovative maturing profiles. The use of this oak species is still rare, but is increasing. It is particularly well known:

• Isle of Raasay - Quercus Humboldtii Virgin Colombian Oak (Special Release)
  A modern single malt with a distinct vanilla flavour, sweetness and spicy depth.
• Limited virgin oak experiments and finishes from independent bottlers