Our casks come from a number of locations including America, France, Spain, Italy and Austria. The quality and choice of oak is a primary factor in the resulting whisky flavour profile - vanilla flavours tend to predominate in American oak while fine French oak lends a "toasted butter" finish.
For an exploration of some of the issues around the use and effects of different casks and oak in whisky maturation see our Casks and Oak section of the Library.
In 1927 the connoisseur George Saintsbury lamented that: “the older whiskies were darker in colour from being kept in golden sherry or Madeira casks, rather sweeter in taste, and rather heavier in texture.” American Oak had arrived.
There are some whisky fans who object to the use of wine casks for single malt whisky.
Wine casks is one area that provokes an extraordinary polarisation of opinion. Is it some kind of inverted snobbery? All those lah-di-dah poncey wine names. Perhaps an inferiority complex?
The First Growth series is a truly intriguing range of whiskies – and for those that are interested and want to know more, there are some very special things going on.
Our journey is an exploration, with no hard and fast rules, no map... just an intense curiosity and a thirst for true knowledge - and certainly not the cosy, received wisdom of the whisky world.
You’ll have heard of barrels, butts, hogsheads and pipes. What about squats?
This is was an experimental type of cask made in the States entirely by machine, before the current US barrel shape was adopted.