The proportion of flavour coming from the cask influence depends on the amount of time you’re maturing whisky – the longer the whisky stays in the cask, the more flavour it will absorb from it. When getting to longer maturations of 15 years, approximately 50% of the flavour is coming from that cask. It also depends on how many times that cask has been used – if it’s a third, fourth or fifth-fill cask it won’t bring as much flavour, but a first-fill cask is going to bring a lot. With the selectively finished products in our Chivas Extra 13 range – such as Chivas Extra 13 Tequila Cask – it’s different because the whisky spends 13 years maturing in traditional oak casks, and then after that it has a portion selectively matured in another cask for extra dimension. As a guess, I would say roughly 35-40% of the flavour would be down to the original 13-year maturation and then it gets a 10-20% boost from the other cask used. It’s a two-stage process.