The Age in Scotch Whisky The Age in Scotch Whisky Shares 0 Age has been a hot topic for whisky lovers all over the world for the last couple of years. Most of the producers follow the "orthodox" approach but there are some distilleries that they start experimenting in various ways in order to give to the consumer a different perspective. As James Mackie (White Horse), said "Scotch Whisky should always be well aged and good quality". In 1887, Canada was the first nation to put minimum age requirements on whisky. The minimum age requirement was one year, which was increased to two years in 1890. According to the 2009 Scotch Whisky Regulations, Scotch whiskies have minimum maturation of three years in oak casks. Whiskies do not mature in the bottle, only in the cask. The "age" is only the time between distillation and bottling. The age statement on the label should state the age of the youngest barrel used for the production of the batch. Vintage Single Malt Whiskies are permitted to list only one year on the label, and it can be either the "distilled on" or "bottled on" date.

Maturation time is important because more than two thirds of the colour, flavour and character of a whisky are developed during the aging in the barrel, while the other third in the production process of the "new make". Age statement is considered as a marker of quality and a lot of people are driven from this statement in order to choose a whisky. Sadly, the maturation process is not as simple as "the longer you leave it, the woodier it gets" and certainly not as simple as the older the whisky, the better it tastes. If we follow the "orthodox" approach, ageing has a far greater effect the longer the spirit spends in the cask but only really becomes relevant if the other variables are made aware to us. The size of the cask, the type and condition of wood, charring or toasting level, temperature and location of storage and many other factors will play an important role as well. The alcohol will be converted into aldehydes by the oxidative effects, which in turn will be converted into fruit esters. Extractive effects cause reactions between hemicellulose in the wood and fatty acids in the spirit, softening and integrating the product.

Finally, the infusion adds vanillin, tannin, spice and nutty flavours in various degrees to barrel-aged spirits. An increasing number of distilleries are focusing on taste and moving away from age statements. The intention is to persuade whisky lovers that even a young whisky can taste great, and that's all that really matters. Some examples are The Macallan 1824 Series, Talisker Storm, The Glenfiddich Cask Collection, Glenmorangie Companta, The Glenlivet Alpha, The Singleton Tailfire and Sunray and Cardhu Amber Rock. Another challenge to the distilleries is to upgrade the age instead of no age statement. This decision is not easy because the age would require sufficient stocks to be laid down for years. The demand should be scheduled for a period of more than 12 years with a view to the change. Written By: A Comprehensive Beginner's Guide to Whiskey - Eater A Comprehensive Beginner's Guide to Whiskey The Happiest Hour's Sazerac. Nick Solares Bourbon, Scotch, and rye whiskey, oh my!

In the wide world of whiskey, there exist many classifications, styles and origins—and these labels can be hard to grasp, particularly for those who are just beginning to dabble. What separates whiskey from whisky? How do single malts and blends differ? Below, a guide to understanding whisk(e)y, where it comes from, and what it all means. To start, let's get whisky versus whiskey out of the way. The basic rule is that if the spirit is from Scotland, Japan or Canada, it's spelled whisky. If it's made in the United States or Ireland, it's whiskey. Yet, Maker's Mark and Old Forester are two American brands that call themselves whisky. So, does the spelling really matter? No. Scotch The tenants of Scotch whisky are that it comes from Scotland and is aged there for a minimum of three years in oak barrels. Today, the majority of Scotch is aged in used bourbon barrels, with sherry and other used casks also playing a role. Scotch is typically distilled twice and the spirit falls into several strict classifications. Single Malt: Single malt Scotch whisky refers to whisky that is made solely from malted barley, and is produced at a single distillery.

Single Grain: Single grain whisky is made at a single distillery, but incorporates additional grains in the mash bill beyond malted barley. Single grain whisky is a rare commodity on its own since most is used in blends. Blended Malt: Blended malt whisky is a blend of two or more single malt Scotch whiskies from different distilleries. Blended Grain: A blend of two or more single grain whiskies from different distilleries. As with single grain whisky, this too is a very small category for Scotch. Blended Scotch: A blend of one or more single malts with one or more single grains. The vast majority of Scotch sold around the world is blended. Whiskey Terms to Know Age: If a whiskey lists an age, the number refers to the age of the youngest whiskey (not the average age) in the bottle. Cask Strength: Cask strength or cask proof whiskey is bottled straight from the barrel. That means the distiller doesn't add water to bring the whiskey down to a set predetermined proof. Cask strength whiskey not only packs a higher ABV punch, it's generally richer and fuller in flavor as it hasn't been diluted.

Add a few drops of water into a dram to self-dilute and open up the whiskey's flavor profile. Pot Still: Traditional pot stills are probably what one imagines when thinking about distilling, with the large pot section of the still being heated, and sending the vapor to a condenser to be separated. Column Still: Also known as a continuous still, patent still, or Coffey still—for the man who improved on the existing design—column stills are efficient and consistent, and operate continuously without batches. Sourcing: Sourcing whiskey refers to a company purchasing whiskey made elsewhere, and then bottling and labeling it under its own brand. Finishing: "Finishing" refers to taking whiskey which has already been aged, and aging it for a second, typically far shorter, period in a different type of cask, producing new flavors. Mash Bill: The mash bill is the ratio of grains used in a particular whiskey. Single malt Scotch has a 100 percent malted barley mash bill. Bourbon must have a mash bill with a minimum of 51 percent corn.

Sour Mash: Sour mash is a process in which some of the spent mash from a previous round of fermenting is used to help start the next batch's fermentation. This helps to control the fermentation, and maintain product consistency. Scotch Regions There are five official Scotch regions, and a sixth which deserves separate mention. Campbeltown: Once home to dozens of distilleries, Campbeltown is more of a past relic, with only three distilleries still operating. Highlands: The largest geographical region, the Highlands are well represented with brands such as The Macallan, Oban, Old Pulteney, and Glenmorangie. Islay: Home to big, smoky, peaty, salty whiskies, such as Ardbeg and Laphroaig, both of whom are celebrating their 200th anniversary this year. In total, the small island has eight distilleries, also including Bowmore, Bruichladdich, Caol Ila, Kilchoman and Lagavulin. Lowlands: Another diminished region, like Campbeltown, there are only a few distilleries remaining in the Lowlands.

Speyside: Speyside has the largest collection of distilleries of any Scotch region, about half of the country's total. That includes many of its most iconic brands as well, such as The Glenlivet, Glenfiddich, Aberlour and Balvenie Islands: The unofficial sixth region is the Islands, which represents all of the islands except for Islay. That includes distilleries such as Highland Park, Talisker and Arran. Irish Whiskey Of course, Irish whiskey must hail from Ireland and, like Scotch, has a three year age minimum. From there though, differences emerge. For instance, most Irish whiskey is triple distilled. Another technical difference between Irish whiskey and Scotch whisky is that in Ireland distillers can add enzymes to convert starches to sugars before fermentation. Ireland's classifications are less rigid than Scotland's, but a distiller must add the term "blended" to any product including two or more separately distilled whiskeys. Blended Irish whiskey is by far the bulk of the market. Single pot still whiskey is a classification which refers to Irish whiskey made at a single distillery from a pot still, incorporating a mix of malted and unmalted barley.

There are only 10 currently operating distilleries in Ireland, a surprise to many. Further, seven of those have popped up in the last decade, with other new projects in the works. The mainstays include Old Bushmills, which first opened in 1784 and remains the oldest licensed distillery in the world; New Midleton Distillery, open since 1975 and makers of Jameson, Midleton, Powers and Paddy; and Cooley Distillery, open since 1987. American American whiskey is more than bourbon. Let's clear up what it all means. Bourbon: Bourbon is an American whiskey which contains a minimum of 51 percent corn, and is aged in charred, new oak barrels. The mandate that bourbon rest in only new oak barrels is a key reason why used bourbon barrels end up aging Scotch, amongst other products. Contrary to a commonly held belief, bourbon does not need to be made in Kentucky, but can be produced anywhere in the United States. Rye: American rye whiskey must be made with a minimum of 51 percent rye. Like bourbon, it has to be aged in charred, new oak barrels.

Similarly, wheat whiskey must have a minimum of 51 percent wheat. Tennessee Whiskey: An offshoot of bourbon, Tennessee whiskey is actually its own category. Laws require that is be produced in Tennessee, and meet the requirements of a bourbon. Prior to aging though, it undergoes an extra charcoal filtering process known as the "Lincoln County Process." Jack Daniel's dominates the category. More American Classifications Bottled in Bond: Bottled in Bond, or "bonded" whiskey, refers to whiskey made during a single defined season, at a single distillery. It's aged for a minimum of four years in a federally bonded warehouse and bottled at 50 percent ABV. Moonshine: Moonshine is not simply white whiskey. Traditionally, it refers to illegally produced, unaged whiskey made from pot stills using an all corn or mostly corn mash bill. Other grains or sugar may also be incorporated. Straight: Straight whiskey is any whiskey which has been aged for a minimum of two years, and does not include any added colorings or flavorings. If aged less than four years, it must list the age on the label. When applied to bourbon or rye, it's required to meet all other standards for that classification.

Undefined "American whiskey": With literally hundreds of craft distilleries popping up in the United States, there's a whole lot of whiskey being made that doesn't neatly fall into classification as bourbon or rye. There's no legally defined "American single malt" for instance, although that is a style distillers are now making. Canadian Canadian whisky is commonly called and labeled as "rye whisky," even though it doesn't meet the American definition of having a minimum of 51 percent rye. In fact, legally speaking, Canadian "rye whisky" may not have any rye at all! Instead, the spirit is based on the tradition of Canadian whisky, which was at one point known for its rye flavoring and profile. Most Canadian whisky today actually incorporates a much higher percentage of corn than rye. This is typically accomplished with blending, using a small percentage of an all rye, or rye heavy whiskey to flavor a blend made from bourbon-style whiskies and other grain whiskies. Also, a straight Canadian rye whisky must be aged for a minimum of three years in 700-liter wooden barrels.

Japanese & World Whisky It's no secret that Japanese whisky has taken the world by storm in the past five years, but it's far from new. When Masataka Taketsuru returned to Japan from Scotland in the early 1920s, having studied distilling, he, in essence, became responsible for the birth of Japanese whisky, including the Yamazaki and Nikka brands directly. Beyond these two, other notable brands include Hibiki and Hakushu. Japanese whisky is largely made in the fashion of Scotch, and there are Japanese single malts as well as Japanese blended whiskies. However, one would be wrong to assume that the two are entirely similar, or that Japanese whisky doesn't have its own distinct style. For instance, while distilleries in Scotland may produce a lone variety of single malt, whether it's sold as such or used primarily for blends, in Japan, it's not unusual for a distillery to produce a very broad range of styles, utilizing different stills, mash bills and profiles, all going to the brand's own blend. More often than not, the result is a light but deceptively nuanced whisky.

Elsewhere, whisky is being made all over the world , from Sweden to South Africa; England to Taiwan; and India to Australia, along with many other stops in between. Using Oak Barrels to Age Whiskey - The Bourbon Review Using Oak Barrels to Age Whiskey Whiskey Barrels – Oak Gives Real Character to the Whiskey Whiskey barrels and the interaction between the oak and the whiskey and is one of the most interesting, if not completely understood components of the whiskey production process. The quality of the Whisky barrels is carefully monitored because the new spirit is to gain character and color from the wood in which it rests. Some casks will previously have been used to mature oloroso, fino or amontillado sherries; some will have contained bourbon and some will be oak. The type of Whiskey barrel used for maturation will have been determined by the Master Blender who is seeking a particular character and continuity of the whiskey. Only after a minimum of three years maturation can the new make spirit be legally defined as Scotch Whisky. In practice, most Scotch Whisky matures for much longer – from five to fifteen, twenty, or twenty-five years and sometimes longer.

It is this lingering period during which Scotland’s cool, clean air steals through the porous oak of the casks and charms their contents, contributing further to the smooth and golden character of each distillery’s unique creation. A proportion of the whiskey in each cask evaporates annually and is lost to the heavens. This is known as the “angels’ share”. Why Oak? One of the most frequently asked questions is “Why do whiskey makers use Oak Whiskey barrels?” The reason that Oak is utilized is its unique physical and chemical nature. Oak has strength – physically, its wide radial rays give strength when shaped for a cask. Oak is also a “pure wood” as opposed to pine or rubber trees which contain resin canals that can pass strong flavors to maturing whisky. But it’s not just the Oak itself, it’s the transformation that happens to the Oak as a result of the seasoning and heating treatments during the coopering process – these result in the production of pleasant-tasting Oak lactones. Whiskey barrels made from Oak have three broad effects on the spirit: As an additive – It adds to the taste and aroma of the spirit by providing desirable elements from the cask.

For example: vanillin, Oak lactone (coconut, bourbon character), toastiness, wood sugars and color. As an agent that removes undesirable elements from new make spirit. For example: sulphur compounds and immaturity. Oak barrels also interact with the spirit. It adds extractive wood elements from the cask and converts them to organoleptically desirable elements. For example it will change tannins to acetals, and change acetic acid to fruity esters. It has been said that there are 5 specific constituents of Oak and identifies how they influence maturing spirit: Cellulose – Which has virtually no effect other than to hold the wood together. Hemicellulose – Which consists of simple sugars that break down when heated and provide: Body: through the addition of wood sugars “Toasty & caramelized aromas & flavors” Color (unaged or “new make” whisky is a clear liquid) Lignin – The binding agent that hold the cellulose in wood together which, when heated yield: Vanillin Sweet, smoky and spice aromas Oak Tannins* – Which play an essential role in maturation by enabling oxidation and the creation of delicate fragrance in spirits.

Tannins combine with oxygen and other compounds in the spirit to form acetals over time. *Naturally occurring preservative compounds with a slightly puckery, astringent taste in the mouth, similar to the effect of strong black tea or fresh walnuts. Oak Lactones – Resulting from lipids in the Oak, they increase dramatically during toasting and charring and can pass on a strong woody and perhaps coconut character; lactones give bourbon its distinctive character; and occur in higher concentrations in American Oak than in European varieties. Will any Oak Whiskey barrel do? Just three species of oak are used for wine and whisky barrel making or cooperage: Quercus Alba, “White Oak” (America). Commonly referred to as “American Oak” and is the most commonly used variety in whisky cooperage. More vanillin than European varieties Fast growth High in lactones, which when toasted, provide woody, vanilla, and coconut flavors Quercus Petraea, “Sessile Oak” (Europe). Found across Europe, notably in France. Most commonly used for wine cooperage.

Slow growth, fine tannins and more vanilla (compared to Pedunculate) Most common species in Tronçais forest Quercus Robur, “Pedunculate Oak” (Europe). Found across Europe. Spanish Oak generates more raisin, prune-like flavors. Most commonly used for cognac and sherry cooperage. Fast growth, more tannins, thus more oxidative characteristics in the matured products (compared to Sessile). Most common species in Limousin forest There are a number of other factors in how wood affects whisky. Chief among them are: – Growth rate of the “donor trees”; – Method and length of time to dry the wood; – Toasting and charring during cooperage. Impact of Oak Growth Rate: Slower is Better Winemakers are convinced of the relationship between Oak growth rates and the flavor and quality of their wines; while in whiskey, this factor is not widely considered. It is known that slow growth Oak used in the making of whiskey barrels has more of the “good stuff” – especially vanillas and Oak lactones. White Oak is “fast-growth.” Once the wood is cut, the method used to season (dry) the wood has a huge impact.

The wood MUST be dried before being used to make Whiskey barrels – the drying process converts chemical compounds in the wood to more desirable types. How the wood is dried and for how long has a direct impact on the quality of the spirit. It’s accepted that air seasoning is better than kiln drying (it reduces tannic astringency as well as releases more vanillin), yet, while the barrels used to age wine may be made of staves which have been air dried for as much as 24 months – most bourbon whiskey barrels are made from wood which has been kiln dried in a matter of weeks. Why? Some distillers think that the method for drying the wood is only important for the first-fill of a spirit aged in a new cask, (e.g., wine or bourbon) and has little or no impact when maturing spirits in previously used casks – and of course, Scotch is aged in previously used casks. The Importance of Heat The application of heat is integral to the process of making the barrel – wood fibers behave much like plastic polymers – they want to be straight. In order to bend the staves, they need to be heated. The straight staves are arranged inside a metal hoop and heated.

I have heard that either an open flame or steam may be used. As they are heated they become more pliable and are shaped – hoops of various diameters are added to each end – six in total – which are hammered down, towards the middle. Each hoop is held in place by the pressure exerted by the staves as they try to straighten themselves. The whiskey barells are then toasted which caramelizes the wood sugars. This is where the construction of bourbon whiskey barrels casks and sherry casks diverge. Bourbon Casks The Whiskey barrels, once formed, are charred – the inside of the cask is set on fire for a short period of time, which creates a black charred layer. There are various levels of charring which will have different affects on the spectrum of compounds and flavors the Oak will impart to the maturing spirit: more vanillins, lactones, “toastiness,” spice characters, and tannins. Charring casks causes further transformation. Char (carbon) removes sulphur compounds and immaturity from new spirit.

Bourbon Whiskey barrels are typically charred for 40 seconds to 1 minute, but some distilleries have experimented with charring times of up to 3-4 minutes. The result of charring is dramatic changes on the surface – for example, wood sugars are caramelized, which will leech into the maturing spirit. Sherry Barrels Sherry casks are only toasted and not charred. The casks used to mature Oloroso are the most popular with the Scotch industry. Sherry casks can be made of American Oak, but this is usually for Fino Sherries and are generally not used by the Scotch industry. It’s accepted that European Oak adds more flavor thanAmerican Oak – sherry cask matured whiskies tend to be more full-bodied than bourbon Whiskey barrels matured ones, and this is likely the result of the type of wood, just as much as the type previous liquid occupant. More History The wide-spread use of bourbon whiskey barrels is a fairly recent occurrence – a result of the difficulty in sourcing sherry casks during the Spanish civil war in the late 1930’s.

Currently any where from 300,000 – 400,000 bourbon casks are acquired for use in the maturation of Scotch whisky – in contrast to only about 18,000 sherry casks. Contrary to popular belief, very few whiskies are aged exclusively in bourbon barrels – most ex-bourbon aged malts are vatted with a (varying) percentage of whiskey which was aged in ex-sherry barrels. Laphroaig, Glemorangie 10, Ardbeg 10, Glenlivet 12, are among those few “pure” ex-bourbon matured whiskies. Scotch Whisky Association - Frequently Asked Questions Scotch Whisky Association We work to sustain Scotch Whisky’s place as the world’s leading high-quality spirit drink and its long-term growth worldwide. FAQs There are many aspects of Scotch Whisky distilling and blending that are not generally understood. In addition to the below, the Scotch Whisky Association has produced a handy reference book to provide answers to the many questions which frequently arise. What is Scotch Whisky? Scotch Whisky is a distilled spirit made in Scotland from cereals, water and yeast.

The current UK legislation relating specifically to Scotch Whisky is The Scotch Whisky Regulations 2009 . The Regulations govern the production, labelling, and presentation of Scotch Whisky. What is the origin of the name 'whisky'? The term 'whisky' comes from the Gaelic 'uisge beatha', or 'usquebaugh', meaning 'water of life'. Gaelic is that branch of Celtic traditionally spoken in the Highlands of Scotland. Which spelling is correct, whisky or whiskey? Most dictionaries give both spellings. The Oxford English Dictionary points out that 'in modern trade usage, Scotch Whisky and Irish Whiskey are thus distinguished in spelling'. American-made whiskey is usually spelt with an 'e', while Canadian and Japanese whisky do not. What are the different categories of Scotch Whisky? In line with traditional practice, The Scotch Whisky Regulations 2009 define five categories of Scotch Whisky: Single Malt Scotch Whisky: A Scotch Whisky distilled at a single distillery. Single Grain Scotch Whisky: A Scotch Whisky distilled at a single distillery. Blended Scotch Whisky: A blend of one or more Single Malt Scotch Whiskies with one or more Single Grain Scotch Whiskies.

Blended Malt Scotch Whisky: A blend of Single Malt Scotch Whiskies which have been distilled at more than one distillery. Blended Grain Scotch Whisky: A blend of Single Grain Scotch Whiskies which have been distilled at more than one distillery. What is a single whisky? It is the product of a single distillery. Some distilleries produce Scotch Whisky primarily for blending, but many retain some of their production for sale as single whiskies. What is blending? What is its purpose? Blending whisky is a considerable art acquired only after years of experience. A blend will consist of anything from 15 to 50 different single whiskies, combined in the proportions of a formula that is the secret of the blending company concerned. The aim of the blender is to produce a whisky of a definite and recognisable character. It is of the greatest importance that the blend should never vary from this standard, which customers all over the world will have come to expect. Why do whiskies produced in different distilleries vary in flavour? While some believe water to be a decisive factor, adjoining distilleries which draw their water from similar sources are known to produce whiskies that are quite dissimilar in flavour.

The size and shape of the stills are important, as are the skill and experience of the men who manage them. It is the objective of the distiller to produce a whisky whose flavour and character remain consistent at all times and in all circumstances. This is the true art of distilling, acquired only after many years and often handed down from one generation to the next. Some Scotch Whisky has a smoky flavour. What causes this? The smoky flavour of certain Scotch Whiskies originates from the peat fire over which the green malt is dried, prior to grinding and mashing. What is meant by the term 'finishing'? Scotch Whisky must be matured in oak casks for a minimum of three years, and is often matured much longer. 'Finishing' is an extension of the maturation process, when the spirit is subsequently filled into empty casks that previously held other wines or spirits for a further relatively short period at the end of maturation. The cask used for finishing must have been drained of any liquid prior to its use and any change in the spirit will therefore result from its interaction over time with the wood of the cask. How should Scotch Whisky be drunk?

This depends entirely on your individual taste and on the occasion. Scotch Whisky is a versatile drink, superb in its own right, or as a long mixed drink. Served on its own, or with a little water, it can also be a refreshing drink with ice and a mixer. Scotch Whisky presents a whole range of flavours which can be extended by the addition of soda or mineral water, lemonade, ginger ale, or mixed as part of a cocktail . Blended Scotch Whisky is appreciated as a drink which can be served during a meal in place of wines, while Single Malt Scotch Whisky is popular as an after dinner drink. How old should the best Scotch Whisky be? It is not possible to lay down any precise age as being the best for a particular whisky. Generally speaking, Malt Whiskies require longer to mature fully than Grain Whiskies. UK and EU law insist that Scotch Whisky should be at least three years old. However, it is the practice of the trade to mature for substantially longer than the legal minimum. What is the alcoholic strength of Scotch Whisky? When distilled it is usually reduced for filling into casks at a strength of 63.5% of alcohol by volume.

By law the minimum bottling strength is 40% alcohol by volume. In export markets some Scotch Whisky is sold at 43%. How many calories are there in a standard measure of Scotch Whisky? A standard measure of Scotch Whisky (25ml) contains 55 calories. Scotch contains no fat and no added carbohydrates (although there may be a very small carbohydrate level depending on the type of cask used and length of maturation). Is it injurious to drink whisky with oysters or other shellfish? No. This is an ancient superstition for which there is no foundation. A personal experiment will furnish the proof. How should I store my Scotch Whisky? Unlike wine, whisky does not mature in the bottle. So even if you keep a 12 year old bottle for 100 years, it will always remain a 12 year old whisky. As long as the bottle is kept out of direct sunlight, the Scotch Whisky will neither improve nor deteriorate, even if it is opened. Whisky that is stored at very low temperatures can become cloudy, but the cloudiness should disappear when the whisky is returned to room temperature. How many brands of Scotch Whisky are there?

Several thousand brands of Scotch Whisky are sold all over the world. How does consumption of Scotch Whisky in Scotland compare with that in the rest of Britain? Customs and Excise monthly figures of releases from bond give no guide as to the amount of whisky consumed in Scotland itself, but trade sources report that between 15% and 20% of Scotch Whisky sold in Britain is consumed in Scotland. Is there a collectors' market for Scotch? Renowned for its quality, and with a wonderful range of whiskies available, it is not surprising that some people have become collectors of bottles of Scotch Whiskies. The SWA is not in a position to offer advice on the value, purchase or sale of a particular Scotch Whisky. However, two of the best known firms conducting auctions of unusual bottles and other artefacts are Bonhams (0131 225 2266) or McTears (0141 810 2880). Wine Picks Infographics Apps & Quizzes Etiquette DIY Travel Longform Join Aging Spirits: When And Why It’s Done You may have to wait until you’re 21 to have a drink in the U.S.

, but some spirits have to wait until they’re older before they’re ready to be drunk. The question is when should a spirit be aged—and why? And what if you want some right now? When you age an alcoholic product, you’re counting on a few things—namely time, the aging vessel itself, and a few essential chemical reactions between liquid, air, and container—to change the character of the liquid for the better. With wine or beer, aging properly is about the mastery of these elements. The same is true for spirits. But not all spirits. The first question to answer is what spirits should be aged? That depends on the base of the spirit and whether it’s column or pot distilled . Because column distillation results in higher alcohol with fewer congeners (compounds that alter the flavor), many column distilled spirits like vodka and London dry gin aren’t as appropriate for aging (not much in there is likely to change). Pot distilled spirits, on the other hand, retain more innate funk and character through the distilling process, and generally benefit from some aging—think Scotch, brandy, mezcal. There are exceptions, of course.

(Bourbon is column distilled but very effectively aged.) So when it’s finally time to age a spirit, what do you age it in? It depends on your goals. Many spirits are aged in some form of wooden cask or barrel, often oak, which imparts tannins and vanillin, among other characteristics, and is readily available. Spirits like Bourbon use charred oak, which will change the nature of the interaction. To further complicate—and enrich—things, distillers may choose to age or “finish” their spirits in casks or barrels previously used to age other spirits, even (increasingly) wine. For instance, a Scotch might be aged first in bourbon barrel and “finished” more briefly in a Sherry cask. It’s a bit complicated, but aging and finishing are really just about figuring out what you want the spirit to taste like, and doing whatever you can to get there. There’s even a kind of glass bottle-aged Mezcal that’s finished for just 43 days in Cabernet barrels . Rum is produced in a tropical climate in Jamaica via KKulikov / Shutterstock.com How a spirit ages also depends on where it’s being aged.

Climate can absolutely have an effect on the aging process—imagine leaving a pan of Jell-O out in the desert at midnight, versus the jungle at 2pm. Things like humidity and temperature impact on how the environment treats a product. Bourbon is aged in a fairly dry climate, while the islands where Scotch is produced are a bit more humid. And both are whiskies! Because rum-producing climates are far more hot and humid, rum is generally aged for a shorter period of time. Where you’re distilling your spirit (and what in) have a direct impact on the final, essential question of spirits aging: how long? For instance, Bourbon is aged in new (as in “never used”) charred white oak barrels, while Scotch is aged in previously used (often for Bourbon!) barrels. Just like a reused teabag takes longer to steep, previously used barrels take longer to impact the flavor of the liquid inside. But while Scotch producers may have to wait longer, they’re also getting the benefit of those flavors that were previously in the barrel. Meanwhile, an average of 2% of the spirit actually evaporates from the barrel each year, more in hotter climates.

Astraight loss for the distillery, this is called the “angel’s share.” (Implying there are a bunch of tipsy angels up there, enjoying our evaporated Scotch.) Aging might seem complicated, but as you drink aged spirits, you’ll notice some patterns, due to aging limits and also just prime ages for certain spirits. Cognac has to be aged a minimum two years but may be aged as many as eight years and (well) beyond. Scotch whisky has to be distilled at least three years and a day, but most, especially single malts, are aged at least 10 years (though an extremely rare 1938 Mortlach 70-year Speyside single malt went on sale in 2010, for 10,000 Euros a bottle). Tequilas vary, with blancos bottled after distillation, reposados aged two months to a year, and anejos aged at least a year (though since 2006, they can be “ultra-aged” for 3 years in smaller casks for richer flavor). Aging time varies per spirit, and with good reason. Labeling laws can help here.

When in doubt, if a spirit has an age statement on the bottle, it probably matters—and the higher the age, likely the higher the price tag. And don’t always go by color when looking for proof of age. White rums, for instance, are actually aged for a brief period and then charcoal-filtered back to “white,” or clear. Spread The Knowledge With Your Friends: The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky? | Serious Eats The Food Lab, Drinks Edition: Does Longer Aging Improve Whisky? 25 [Photographs: J. Kenji Lopez-Alt] Back in the heyday of my family's Scotch-whisky-as-ideal-Christmas-present phase, it wasn't uncommon for every member of the family to receive a bottle of fancy single-malt Scotch for Christmas—except for my mother, that is. I think it's written somewhere—on the side of storied ruins of Craigmillar Castle perhaps—that mothers are not allowed to enjoy Scotch. At The Great Christmas of 2007—at least I'm told it was great; I frankly don't remember much of it—a record-shattering 16 bottles of Scotch were given and received between six people.

Clearly, a tasting was in order, so we proceeded to pour ourselves 16 tastes in un-marked glasses, carefully examining, sipping, and knocking back each one before silently voting on our favorite. The results were all over the map with some of us picking out the strongly peated Laphroaig while others veered towards the sweeter, honeyed-notes of Macallan or Dalwhinnie. Age seemed to have little bearing on our preferences either—in a break from U.S. national policy, 12-year-olds were equally represented right alongside 18 and 21-year-olds. This tasting, conducted in my own home by a group of eager amateurs, was inconclusive to say the least, but it got me thinking: Does longer aging really make for better whisky, and how much of that effect is purely psychological? I decided to find out. Why Age? First off, what exactly is aging, and what is it supposed to accomplish? Aging is the process of storing whisky in large, breathable oak casks for an extended period of time, from as little as three years (the minimum for a spirit to be labeled as Scotch Whisky) all the way up to 25 or more.

The barrels were traditionally repurposed casks used in Sherry production, but these days can come from a variety of sources including bourbon, madeira, or even French wines. As the whisky sits, natural changes in atmosphere cause it to seep in and out of the wood, slowly picking up flavors from both the wood and its previous contents. At the same time, some proportion of the whisky evaporates, resulting in a decrease in its alcohol content (the stuff the floats off into the atmosphere is referred to as the "angel's share"), and a mellowing of its flavor. The complete nature of changes whisky undergoes during aging are not fully understood. Like a living thing, reactions are constantly taking place between the chemicals in the whisky, the air, and the wood, destroying some flavor compounds while creating brand new, potentially more complex ones. And of course, there's another thing that aging has a profound effect on: price. The price of whisky tends to go up exponentially with its age.

While most single malt whiskies (those are whiskies that are bottled from a single batch as opposed to blended from multiple batches) in the 12-year range hover in the $100-and-under range, there are many 25-year-old whiskies that can top $500 per bottle! The Whiskies To test whether or not these bottles are really worth the premium they command, our first order of business was to isolate age out of all the other variables—not an easy task! Even amongst the same distilleries, batches of whisky can change from year to year, particularly at the smaller distilleries (larger distilleries have a more codified process with more quality and consistency controls set in place). After that, you've got to find whiskies that were all aged in the same type of barrels. Many producers use multiple types of barrels to distinguish whisky of different ages in their lines. In the end, we ended up talking to the kind folks at The Macallan , one of the world's largest whisky distilleries producing some of our favorite Highland malts. In the interest of pure scientific inquiry, they agreed to donate three bottles that were perfectly suited for our cause.

All three bottles were aged from the same whisky (due to Macallan's large size, we're fairly confident that the starting spirits were similar in nature) and aged in the same Sherry oak casks. The only difference between them is the number of years they have been aged. Here's what we had: The Macallan 12-year-old , around $40 retail. Cost per year in barrel: $3.33 The Macallan 18-year-old , around $130 retail. Cost per year in barrel: $7.22 The Macallan 25-year-old , around $500 retail. Cost per year in barrel: $20 Notice that the 25-year-old whisky costs 600% more than the 12-year-old!

The Setup In order to gauge whether or not older whiskies are truly better, I assembled a group of a dozen world class whisky drinkers, including such literary luminaries as Jeffrey Steingarten, bar owners like Kenny McCoy and Michael Neff of Ward III , professional distillers and brewers like Colin Spoelman of King's County Distillery and Gable Erenzo of Tuthilltown Spirits , and our own Cocktail 101 columnist Mike Dietsch . A powerhouse of drinkers, to be sure. I assembled them in two separate groups at the rooftop bar of the Gramercy Park Hotel (one of the greatest drinking spots in the city, helmed by bar manager Kevin Denton) in order to conduct several blind tastings. I divided the tasters into three separate groups. The first group of tasters knew exactly what they were tasting. They knew the maker, the ages, and which whisky was in which glass. The tasting was completely silent, marked only by the careful sniffs of tasters and the occasional clink of glasses. Indeed, for the first 10 minutes, most tasters didn't even take a sip of their whisky, instead examining its color and aroma.

After collecting their scores and comments, I wasn't surprised to find that they unanimously picked the same order for overall quality—after all, they've all had experience with these three bottles in the past—but was surprised to see that in fact, all of them had chosen the 18-year-old as the superior whisky. While the 12-year old was still a little rough around the edges, the 25 was described as being "unbalanced," compared to the 18, with a bit too much vanilla and sweet sherry characteristics. Interesting and certainly telling that the decision was unanimous, but there was still plenty of room for preconceived bias in this open tasting. The second group of tasters tasted 100% blind. Tasters were given three identical glasses of whisky. They were not aware of the brand, of the age, or even that there was any difference at all between the three glasses. Thirty minutes later, I looked over their score sheets and found that once again, the Macallan 18 had come out on top, with three out of four tasters picking it as their favorite.

For the record, Steingarten was the sole taster who felt the 25-year-old barely edged out the 18, proclaiming, "ah! So I'm the only one who got it right!" when the bottles were revealed. Very interesting. It seems that the experts do indeed seek out certain characteristics in their Scotch and tend to agree upon what makes one Scotch better than another. Knowing now that most professionals agree that the 18-year-old Macallan is the best of the three, I decided to shake things up a bit. For my final tasting, the tasters were all told what whiskies they would be drinking, but every sample would be deliberately mislabeled. So a glass labeled 18-year-old might actually be holding 12-year-old. My hope was that perhaps some sort of learned psychological bias on the part of the tasters might influence them enough to override their palates and pick based on the knowledge that the 18-year-old should taste better than the 12 or the 25. Kenny McCoy of Ward III, Colin Spoelman of King's County Distillery, Brian Facquet of Prohibition Distillery, and Elana Effrat of Lot 18 No such luck.

The tally was once again unanimously in favor of the 18-year-old Mac, regardless of the label on the glass! "The Macallan 18 is a classic," said Kenny McCoy. "I could drink this stuff like water." Stephanie Moreno of Astor Wine and Spirits agreed that the whisky is so well-regarded as to almost be cliché. "People come in all the time asking for it, to the point that I'll sometimes try and steer them towards a more obscure bottle," she says. In my mind, that cleared up the answer to my initial question once and for all: longer aging does not necessarily make for better tasting whisky. Not that the 25-year-old whisky was bad, per se. Every taster marked it as a close second to the 18-year-old, and indeed, some mentioned that they really enjoyed drinking it if only because it provided an interesting counterpoint to the younger whiskies, clearly demonstrating the effects of aging.

To draw a limited analogy, I'd liken it to the fact that I'd never claim Let It Be to be the greatest Beatles album, but I still love listening to it because of the role it plays in the Beatles' oeuvre, and indeed, would pay a premium for it if it was the only hole in my collection. All of this begs the question, why is The Macallan 25 so much more expensive than the 18? It's partially a production cost. Barrels are expensive, and they take up space (and space costs money, too.) But even more than that, it's a matter of scarcity. There simply aren't nearly as many bottles of Macallan 25 around, making it a sought-after prize for collectors—even those who might not necessarily drink the whisky. Kevin Denton of Gramercy Park Hotel But there's another thing to consider: amateurs. That is, people who can afford to buy whisky, but don't necessarily have the vocabulary or training to explain why one whisky may be "better" than another, or even whether it's better at all. I decided to repeat the same series of tests, but this time, my tasting pool would consist of casual whisky drinkers.

Those who, like myself, drink whisky fairly regularly, but rarely stop to concretely analyze what makes one whisky better than another. This time, the results were drastically different: in all three tastings, there was no clear consensus. When tasters were given labeled glasses, the vote was split evenly between the 18- and 25-year-old whiskys (nobody picked the glasses labeled 12 as their favorite)—even when the glasses labeled 25 or 18 were actually holding 12-year-old whisky. In the completely blind tasting (which unfortunately was only held between three people—my pool of friends and supply of whisky is outreached by my curiosity), each whisky ended up receiving a vote. So what does this all mean? Well for starters, we can say with a good amount of certainty that at least within the criteria of what experts define as "good" whisky—that is, complexity, smoothness, and overall drinkability—the 18-year-old Macallan is clearly superior to the 25. This indicates that if your goal is to align your tastes with the experts, then you'd be a fool to spend the extra $370 on a bottle of the older stuff.

On the other hand, if an expert's opinion has little to no merit to you—which is true for many people, myself included, to a degree—then you're far better off finding a good bottle that you can afford to like and sticking with it, whether it's young or old. Steingarten prepares for a quaff Is this study conclusive? Of course not. My sample size was fairly small, and the whiskies we tasted were all from a single distillery amongst a sea of excellent whiskies. It could easily be the case that Macallan is simply a fluke, that had we repeated the test with whiskies from a different distillery, the results would have been drastically different. Like any purchasing decision, selecting a bottle of whisky is a cost-benefit analysis. But the knowledge that spending far more money on a bottle just because it's older may not actually deliver a whisky that tastes better to me will figure heavily into my future buys. With the money I save on next year's Christmas presents, I may buy myself a nice bottle of the Macallan 18. And in case anyone is wondering, Steingarten's current favorite whisky is Kavalan, a single malt from Taiwan.

I've not had it, but I'd love to taste it. Blind, of course.

Question: What is the minimum period for which scotch whisky can be aged?
Answer: Three Years