[ad_1]
As we’re all enormous followers of whisky right here, you and I each know that there are many variables that may decide what a whisky seems to be like, smells like, and tastes like. Actually, I wrote about it not too long ago so if you happen to do wish to study extra about that, try that weblog on the Nice Drams website. One of the necessary variables, nonetheless, is the barrel the whisky is aged in.
Whisky is aged in casks constructed from wooden. That is no extraordinary wooden nonetheless, it’s sometimes toasted or charred on the within. That’s proper, the wooden is definitely burnt and lit on fireplace for a short while, which helps give the contents inside an unbelievable flavour and character.
However what’s the principle distinction between toasted casks and charred casks, and why are they set alight within the first place? Effectively, seize a wee dram and your security goggles, as a result of at present we’re speaking science. Right here’s the science behind barrel toasting and charring.
Why are Barrels Charred/Toasted?
In America, bourbon whiskey barrels should, by regulation, be charred. Actually, the bourbon should be aged in new oak barrels which were charred. That signifies that the barrel can solely be used as soon as. That is partly why so many distilleries use ex-bourbon barrels, as a result of they’re available and more cost effective.
Initially, barrels used for transporting liquids have been charred on the within to assist stop leaks and plug any gaps. The heating course of brought about the wooden to increase. Some additionally believed that this helped to purify the contents inside.
It was found, doubtless by chance, that charring/toasting the oak gave the whisky/whiskey a tremendous color and flavour profile.
The Science-y Stuff
Now we’re going to get all scientific and technical, so bear with us, it’s enjoyable, trustworthy!
Oak comprises 4 compounds: tannin, lignin, hemicellulose, and cellulose. It’s solely the lignin, tannins, and hemicellulose that’s accountable for altering the whisky’s color and flavour. They solely do that when warmth is utilized.
When the wooden is uncovered to warmth, this causes a chemical response which modifications these three compounds, inflicting them to change the color and flavour of recent whisky distillate. Now, the water, alcohol, and oxygen react with the compounds within the charred oak, setting off a sequence of chemical reactions which assist impart new flavours and traits into the whisky.
Hemicellulose for instance, causes easy sugars to be produced and caramelise when uncovered to warmth. This is named the ‘maillard response’. These then react with the alcohol and assist to create candy flavours and aromas. Lignin when heated, gives totally different flavours and helps impart extra of a vanilla and spicy flavour. The pure char from the oak helps give smoky notes.
As for the tannins, they supply mouthfeel. Once they react to warmth, they can provide the whisky a pleasurable mouthfeel, reasonably than leaving it feeling too watery. Additionally they assist give whisky its wealthy golden amber color.
So, What’s the Distinction Between Toasted Oak and Charred Oak Barrels?
Despite the fact that charred oak and toasted oak barrels are related, they’re essentially totally different. The primary distinction is the extent during which they’re burnt.
Charred oak barrels are burnt hotter, and for longer. The insides are very nicely torched and you’ll actually inform that they’ve been set on fireplace. They offer the whiskey/whisky inside a a lot darker color and, because of these chemical reactions, impart candy, sugary, caramel flavours.
Toasted oak, nonetheless, is heated a lot gentler. This provides the wooden on the within extra of a golden brown color, reasonably than being burnt to a crisp. Which means that whiskey/whisky aged in toasted oak casks usually has a a lot paler color. Because the wooden isn’t burnt as a lot, caramelization of the sugars within the oak isn’t as intense, so fewer sugars are produced. Which means that whisky aged in toasted oak casks tends to be extra on the spicy facet, with vanilla notes and fewer sweetness.
Clearly, there’s way more science to it than the above, however in a nutshell, that was the GreatDrams.com information to whisky barrel toasting and charring, and what units them aside.
[ad_2]
