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The art and science of a
good bottle (or barrel) of Scotch
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Technically speaking, it only takes about 48 hours to distill a barrel of whisky. But it takes time—over a decade really—to develop that liquid into a tasty golden spirit. Within those dark casks, the liquor undergoes continual chemical changes. The charred oak of the barrel itself actually absorbs some the harshness of alcohol that can give young whiskeys such a rough edge. Take it out too quickly and you'll miss out on the depth of flavors which make good bottles in such demand. And worth so much.
When first distilled, the whisky being sealed up in its barrel is much more like a biting moonshine than the smooth spirit we've all come to appreciate. Instead of a rich caramel hue, the infant whisky is clear and smells a lot like the malted barley from which it's made. But once the barrel is corked, that's when the alchemy begins.
Of course, when it comes to that decade-plus rest, the wooden barrel it's aged in plays a big role. For the legendary distillers and malt masters at Glenfiddich, this is how they craft the flavors and develop the nuances that separate one bottle from the next. Herewith, four standout bottles and how they were aged.
Aging Process:
Malt Master Brian Kinsman starts this whisky off in ex-bourbon American Oak casks. After maturing, he then finishes it in charred new American Oak barrels supplied by The Kelvin Cooperage Company in Louisville, Kentucky.
Finished Taste:
Rich and sweet with toasty layers of caramelized toffee, woody spices, candied orange peel and fresh toasted oak.
Aging Process:
Aged in European oak sherry casks and new oak barrels, the whisky is then mellowed in Glenfiddich's unique Solera Vat—the large oak vat that's never been fully emptied since first being introduced in 1998—which adds complex layers of flavor.
Finished Taste:
Full flavored and refined, with ginger and cinnamon spice notes for a buttery, slightly nutty marzipan sweetness.
Aging Process:
The whisky is first patiently matured for 21 years on-site at the distillery. Glenfiddich's Malt Master Brian Kinsman then hand picks Caribbean rum casks to finish it, which he says awakens and elevates the final whisky.
Finished Taste:
Initially soft and sweet, you're then hit with a smoky shot of peppery spice and crispness of ginger and lime.
Aging Process:
Classically matured for 23 years in American and European oak casks and elegantly finished in rare French cuvée casks.
Finished Taste:
The finest flavors from Scotland and France merge here with the silky smooth sweetness of pears and white grape with a toasted vanilla sweetness of brioche bread.
All Scotch whisky must be produced at a Scottish distillery and aged in oak barrels for at least three years.
