whisky cask influence

Whisky ageing:
the secret is in the barrels

whisky cask influence

從最初的熟成到使用不同類型酒桶, 讓我們帶您探索過桶世界

如果您初入威士忌的世界,「什麼是酒桶」的問題可能會在腦海中閃過。別擔心,讓我們逐一剖釋。酒桶 (cask)(可與「barrel」一詞互換)只是由木頭或金屬箍捆綁的大型木製容器,用於陳釀烈酒和葡萄酒。因此,酒桶過桶是將威士忌放入其中釀至熟成,或熟成後在木桶中額外放置一段時間。

威士忌總是在木桶中陳釀,但過桶會極大影響其最終風味。蘇格蘭威士忌總是按照標籤上列出的時間(或至少三年)熟成,然後,可以在其他用於熟成葡萄酒或雪利酒等其他烈酒的木桶中額外陳釀。要知道如果威士忌在另一個烈酒桶中放置一段時間,例如在冧酒桶中,其不會呈現出冧酒的味道,相反,酒桶會增強威士忌中的風味,帶出冧酒中的熱帶水果香味。

研究不同類型的威士忌和酒桶過桶工藝時,您可能好奇單桶威士忌和雙桶威士忌之間的區別。單桶代表威士忌整個釀製過程集中於一個酒桶,而雙桶和三桶(及以上)威士忌的區別在於威士忌陳釀於不同酒桶,其中包括先前用於陳釀不同烈酒的酒桶。

無論選用何種酒桶過桶,皆是陳釀威士忌不可或缺的部分。

我們請教了 Chivas 調和酒大師 Sandy Hyslop 關於過桶及其在 Chivas 系列威士忌中的作用……

What are the different types of kegs?

“It’s important to understand the difference between partial cask and maturation in the whisky making process. When part of the cask is passed, we take out a portion of the whisky and fill it into a freshly emptied casket, such as a tequila cask or rye casket. The mixture is then observed regularly to check for flavor development, as each barrel is unique, operates in a unique way, and does not reach the right flavor at a fixed time. This customization process takes place in the blending room.

“In the case of partial maturation, the entire maturation process of the blended wine is done in the same cast. The same is true for the Chivas Extra 13 Sherry Cask, a portion of which is aged for 13 years in first-filled Oloroso sherry casks.

“When learning about barrels, take into account the history of barrels. When using oak casks for a long maturation period (e.g. 15 years or more), a second or third refill allows the liquor to achieve a wonderful balance of flavours between the cask impact and the distillate (pre-maturation whisky) characteristics. If the distillate stays in the barrel for a long time in the first fill, the influence of the barrel will be too strong and will most likely dominate the flavor completely. However, if the aging time is short, the first barrel is ideal for bringing out the flavors of the cask quickly.”

Why is barreling so important for Chivas?

“Whether partially matured or casked, I wanted to bring out the character of Chivas whisky, rather than overpowering it or overloading its flavours. Especially with the Chivas Extra 13 series, I wanted to create a wine with a Chivas flavor, but to make it more three-dimensional.

“Each product in the Chivas Extra 13 collection has a unique base blend to bring out the final flavor after the barrel. Depending on the strength of the cask’s influence, we choose whether to partially cask or mature these whiskies. For example, you can’t fully mature a whisky in a cask or tequila cask because the influence is too strong and will completely overwrite the whiskey’s flavor. Everyone thinks of whisky as an extraordinarily strong drink, but it’s more refined than you think! Whisky complements spirits in perfect harmony.

“With all of our barreling, we wanted a nuanced taste; We wanted to bring an extra layer to the blend while maintaining the classic Chivas style. Chivas are known for their sweet and fruity aromas, and while you need a bit of oak nutty to add flavor, you won’t want to completely cover the original flavours with a strong cask. It’s all about striking the right balance.”

How much flavour does the barrel impart and why?

“The proportion of flavours affected by the cask depends on how long the whisky has matured, and the longer the whisky stays in the cask, the more flavours it absorbs from it. When matured for more than 15 years, about 50% of the flavour comes from the barrel. It also depends on the number of times the cask has been used, so if it’s the third, fourth or fifth fill, it won’t be rich, while the first time it will add a rich flavour.

“Some cask products in the Chivas Extra 13 range, such as the Chivas Extra 13 Tequila Cask, differ in that the whisky is matured for 13 years in traditional oak casks and then partially aged in other casks to add an extra layer. As a rough estimate, I would say that about 35-40% of the flavours come from the first 13 years of ageing, followed by a 10-20% boost from another cask. There are two phases to the process.”

How is aged Scotch whisky different from aged bourbon?

“Bourbon is often matured in raw American oak casks, which are barrels that have never been filled with other spirits. This means that barrels and wood greatly influence bourbon. Scotch whisky, on the other hand, uses casks that were once filled with liquor. It’s like the cask is ready for us, helping to remove the strong tannin oak and give our distillate a clearer finish. This also means that these casks have a sweet vanilla and toffee aroma that pairs perfectly with the sweetness of Speyside, the main ingredient in our blend.

“Our Chivas Extra 13 Bourbon Cask is partially matured in bourbon casks and is 13 years old. It’s not to make the whiskey taste bourbon taste, but to really highlight the sweetness and honey that are already present in the distillate.”

What’s your favoriteover-barrel effect? Why?

“I love Chivas Mizunara. For me, it was a dream come true to go to Japan as a Master Blender to meet with the cooperage, make a deal and bring the casks back to Scotland, and I’m delighted that Chivas Mizunara is about to be launched. I like to drink it with a large ice ball or ice cube that melts very slowly. The reaction between alcohol and water is perfect!”

chivas mizunara polaroid camera

To learn more about the whisky process, read the Difference Between Single Malt Whisky and Blended Whisky and the Art of Whisky Blending in our articles.

If you’re looking to discover more about the whisky process, take a look at our articles about how whisky is made and the art of blending whisky.