EVEN MORE ON THE CASK

 INDIAN AND TAIWANESE SINGLE MALT WHISKIES

Two regions, in particular, have taken centre-stage in a global whisky renaissance: India and Taiwan. These countries are not just producing whisky; they are reshaping the very fabric of what constitutes a world-class whisky. In a relatively short span, they have not only garnered global attention but also challenged the conventional wisdom that once dictated whisky's geography. The journey of Indian (and Taiwanese) whisky began with adapting traditional whisky-making techniques to local conditions. Distilleries in India faced unique challenges, primarily the tropical climate, which significantly impacts the aging process. Unlike the slow maturation in cooler climates, Indian whisky matures much faster due to higher temperatures, resulting in a different flavor profile. This accelerated aging process posed both a challenge and an opportunity to craft distinctive whiskies that stand out in the global arena.

However, Taiwan's higher humidity and temperature variations impart distinctive characteristics to the whisky, creating a profile that is both complex and unique, differing from the Indian whisky profile here. The common factor is that whiskies from both countries mature in three to five years. We could go a step further.

The most important factor after distillation is the barrel in which the whisky is to mature. There are hundreds of brands of 3-5 year old Scotch. Red Label, Cutty Sark, Grant's, Haig, Hankey Bannister, Harvey's, King's Choice, Passport, etc. All blended Scotch varieties. The single malts therein are thus only 3-5 years old, made in third and fourth-fill barrels. There are many 3YO single malts Scotch whiskies out there, mostly fresh outputs from the dozen or so new distilleries sprouting across Scotland, like Holyrood, Dornoch, Nc'nean, Lochlea, Glenwyvis and others, including from well established distilleries like Glenglassaugh, Kilchoman and Bruichladdich with the Octomore 10.4.

One point to note is that when we discuss whiskies from 1st or 4th fill casks, we are not counting the initial ageing that takes place when bourbon or sherry is aged in new oak casks. A 1^st fill whisky cask means that the cask in question was used only once prior to that occasion for either bourbon or sherry or even wine. Bourbon is aged in new casks that have undergone mandated preparation and made ready within a week. That cask then matures bourbon for 2 years or more. Sherry casks need to be first used to mature wine for a minimum of three years before being loaded with sherry. Newly distilled single malt whisky is aged in either bourbon or sherry casks. In other words, the whisky journey starts when the casks are 2-3 years of age, at the earliest.

How long casks stay usable is correlated with the type of cask used to brew single malt whisky. All casks in which whisky is matured are always made of oak wood cut from trees between 70 to 200 years in age – either American White Oak, which grow and can be harvested much faster or European Oak, which are pricier due to lower supply. Other woods can’t be used as they impart unmistakably unpleasant flavours to whisky.  Softwoods have too much resin, which prevents the cask from “breathing” – which is a vital part of the maturation process. Wood is primarily composed of cellulose, hemicellulose, and lignin, along with smaller amounts of extractives and water. At around the 60 yr stage, the casks are diverted to mature grain whisky.

Before a new cask is used, the ‘dead’ wood must be brought to life through a ‘toasting’ process. The wood is heated to 2000°C for 30 minutes. This breaks up the basic structure as cellulose is split into caramel compounds, usually caramelans (C24H36O18), caramelens (C36H50O25), and caramelins (C125H188O80) and xylose (wood sugar), HOCH2(CH(OH))3CHO. Also, the Lignin (the complex polymer in the cell walls that creates the rigidity in the wood) is converted into Vanillin, C8H8O3 – the primary content of the extract of the vanilla bean. Higher sugars like [glucose , dextrose], [maltose, sucrose, lactose],  etc., are C₆H₁₂O₆ , C₁₂H₂₂O₁₁ . They all have to be broken down into ethanol, C₂H₅OH, over time. In the 3-5 YO bracket of Scotch single malts, the ultra-complex compounds including aldehydes, ketones, furfural (C₄H₃OCHO), large-molecule esters, micelles [spherical structures formed by molecules with both hydrophobic (water-repelling) and hydrophilic (water-attracting)] are extracted during the ‘cutting’ phase as the condensed distillate flows down the pipe into the Spirit Safe, which, under the observation of the note-taking Excise Duty officer, directs the various cuts to different end zones. In some cases, whatever remains in situ after the cut is extracted by chill-filtration.

The ethanol to be used, called new make, is sent to huge steel or aluminium tanks of 10,000+ L capacity. These tanks finally reach the Bond House, where they are diluted and filled at 63.5-65% ABV into oak casks with a capacity < 700L. In the case of the older single malts, the complex bits are not cut off, but retained in the Spirit Safe and sent for maturation following the same procedure and finally mellowed into ethanol over the extra years. This is one major difference.

A 4–5 YO Indian or Taiwanese malt can develop complexity comparable to a 12–15 YO Scotch. Scotch Whiskies mature in a cooler, temperate climate. Ageing is slower, allowing for more gradual flavour development and smoother integration of oak. But there are subtle differences. Yet another important difference is longevity, as explained in the chart below. Essentially, rapidly aged single malts tend to oxidise rather quickly, rendering them insipid, with more water retained than alcohol.

Flavour Profile & Style

Feature	Indian Single Malt (4–5 YO)	Scotch Single Malt (12 YO)
Climate Influence	Rapid ageing, intense wood extraction	Slow ageing, subtle oak influence
Barley	Usually 6-row barley. More protein and enzyme content. Grainier flavour in the finished wash. Smaller kernel. Germinates faster.	2-row barley. More carbs. Fuller, maltier flavour in the wash. Low protein
Explanation of Wash	Fermented input to the 1st pot still (wash still) producing ~20% ABV sugary spirit directed to the 2nd pot still, the spirit still	Wash still output goes into the spirit still to produce new make, usually cut at ~70% ABV, the top and lower 15% being discarded
Flavour Notes	Tropical fruits, banana, mango, lychee, spices, bold oak, sweetness, plums, apricot, vanilla	Mellow fruits, vanilla, honey, gentle smoke, citrus fruits, berries, cake, kiwi, almond, sugar, oak wood
Texture	Often punchier, more robust	Smoother, more rounded
Peat Usage	Varies (e.g., Paul John and Amrut have peated versions)	Common in Islay Scotches, rare in Speyside
Extract Potential	Higher diastatic power (DP), indicative of their ability to convert starches into sugars	Higher potential per Kg
Devil’s Cut	Aka Indrink, this is the amount of spirit absorbed by the wood and desirable in Sherry casks. Insufficient time to extract all the Indrink. Bourbon is undesirable	Enough time to extract all indrink and absorb their colour and tastes. Origin of tastes of figs, dates, etc.
Longevity	6 months once a bottle is opened and used carefully	5-20 yrs once a bottle is opened and used carefully

SHERRY BUTTS

HOW SHERRY IS MATURED TO PROVIDE CASKS FOR WHISKY

Sherry is a fortified wine made from white grapes in Spain. The key sherry producing Spanish region is Andalusia. It starts life much like a wine. But after fermentation grape spirit is added to the base liquid. This increases the alcohol content, earning it the name "fortified" wine.

Sherry is, in fact, a collective term for eight different wine styles: Fino, Manzanilla, Amontillado, Palo Cortado, Oloroso, Pedro Ximénez, Moscatel, and Cream (which can be further categorized into Medium, Pale Cream, and Cream Sherry). These styles mainly differ in: (a) production location (Fino vs Manzanilla), (b) grape varieties (traditionally Palomino Fino, Pedro Ximénez, or Moscatel. The new regulation has included six more varieties), and (c) aging process (biological aging and/or oxidative aging). Of all the Sherry wine styles, six are most relevant to whisky.

The Real Sherry Casks

To understand why people lament the quality of Sherry casks used in whisky maturation nowadays, let’s take a step back and talk about the OG. What are Sherry casks, really?

American white oak is often used to make barrels for the aging of Sherry, because it is widely available, provides good breathability, and is low in tannins. Now comes the surprise! Although new oak barrels might be used at the fermentation stage (a practice that has mostly been replaced by steel tanks), Sherry is actually aged in old, inactive oak barrels.

Unlike other wine makers who try to “arrange a perfect marriage” between wood and fermented grape liquid, Sherry makers want the oak barrels without the wood impact. Why is that so? It is said that wood tannins tend to inhibit flor during the aging process. Also, Sherry makers simply don’t want wood flavors and tannins in Sherry wines. To avoid that, Sherry makers commonly use 600-liter oak barrels (three times bigger than standard American Bourbon barrels) for a lower wine-to-wood ratio.

In addition, before an oak barrel is “qualified” for the job of Sherry maturation, it has to be first used to ferment grape musts or to age young fortified wines for a minimum of 3 years by law (but often much longer in practice). That means that by the time an oak barrel is used to age Sherry, the impact of wood has more or less been exhausted. In fact, Sherry doesn’t get flavors from oak barrels. Instead, it gets flavors mainly through oxidization. It might also soak up some aromas from the young fortified wines previously aged in these oak barrels.

Sherry Casks in Whisky Maturation

Now you know the specific requirements of oak barrels for Sherry maturation. You might think, like Bourbon casks, the Sherry casks used in whisky maturation are the oak barrels retired from Sherry maturation, right? No. Not even in the good old days!

In those days, the Sherry casks used in whisky maturation were oak barrels used to transport aged Sherry from Spain to UK. Originally made from European oak, these transport casks had a capacity of 500 litres. Similar to the oak barrels for Sherry maturation, these transport casks were first used for fermentation or short periods of maturation, so as to reduce wood impact during transportation. Then, they were filled with aged Sherry and shipped to UK. Until the aged Sherry was bottled, it could stay in these transport casks for up to several months. During this process, a good amount of aged Sherry would seep into the wood pores. As you may guess, it didn’t make economic sense to ship these empty transport casks back to Spain. So, they were sold to the whisky industry for re-use.

Sadly, in 1986, the Spanish introduced a law dictating that all Sherry wines shall be bottled in Spain, effectively putting an end to transportation and transport casks. It should be mentioned that, before this law, there were already practices to make barrels that mimic the effects of those Sherry-seasoned transport casks. But this law has, unintentionally, turned these practices into large-scale business operations involving three parties. Whisky distilleries specify their cask requirements – the wood type, the toasting level, the type of Sherry used for seasoning, and etc. Spanish cooperages produce new oak casks accordingly. Once they’re done, the new oak casks are sent to Spanish bodegas for Sherry seasoning.

The Certified “Sherry Cask” Guarantee Label

In 2015, Consejo Regulador registered the “Sherry Cask” brand and drafted a document to regulate the production of Sherry-seasoned casks for quality control. To obtain the “Sherry Cask” guarantee label, the production of Sherry-seasoned casks should meet the following criteria:

• The cask has to be filled to at least 85% of the total volume, with a certified Sherry wine made by bodegas registered with Consejo Regulador.
• The cask has to continuously hold the wine at the required fill level throughout the entire seasoning process. This means bodegas can’t empty the cask and re-fill it with other wines in between.
• The minimum seasoning period is one year.

Reading between the lines, there are three factors that will affect the quality of a Sherry cask but are not specified by Consejo Regulador:

• Age of Sherry: Although the wine has to be a certified Sherry, there’s no regulation about the wine age. Word has it that producers typically use 2-year-old Sherry wines.
• Re-use of Sherry: Furthermore, there’s no regulation about how many times the same wine can be re-used for seasoning! In practice, it is often re-used for several times before being discarded or being used to distill Sherry brandy or Sherry vinegar. Theoretically, a cask seasoned with a “virgin” wine can be quite different from a cask seasoned with a re-used wine, as a re-used wine contains more wood tannins.
• Transportation: There’s no regulation about how the casks should be transported, either. Should they be transported dry? Should they be transported with Sherry? How much Sherry should these casks contain during transportation? These are, again, up to whisky distilleries.

Whisky distilleries typically have a say in these factors when making an order. Or, at least, they know what casks they are paying for. But I guess such information is too wordy for the aesthetics of their fancy product packaging; and it takes them too much effort to put it online.

How can you tell if a whisky has been aged in a Sherry cask?

There are several ways to tell if a whisky has been aged in a Sherry cask, but the most definitive method is by reading the label or packaging of the bottle. If a whisky is labelled as "Sherry cask matured" or "Sherry cask finished" it means that the whisky has been aged in casks that previously held Sherry. If the label doesn't mention anything about Sherry, it doesn't necessarily mean that the whisky wasn't aged in a Sherry cask. Some distilleries use Sherry casks as part of their ageing process without mentioning it on the label.

Another way to tell if a whisky has been aged in a Sherry cask is by tasting it. Sherry cask whisky will have distinct and complex flavours such as dried fruit, nuttiness, and sweetness, with a hint of vanilla, caramel, and honey. Additionally, it will have a characteristic dryness and a hint of spice from the oak. The finish can be long and warming with a distinct Sherry influence.

It's also worth noting that, more often than not, distilleries use Sherry casks to finish the whisky after ageing it in other types of casks. This can also impart Sherry notes to the whisky but the intensity will be less than a Sherry cask matured whisky.

AN OVERVIEW AND COMPARISON OF SHERRY CASKS

	The Real Sherry Cask for Sherry Maturation	Transport Cask for Sherry Transportation	Today’s Certified Sherry Cask for Whisky Maturation
Wood	American oak	European oak	Both, although American oak is commonly used now
Volume	600 litres	500 litres	Typically 250 litres (aka hogsheads)
Treatment before Its Intended Use	Used for least 3 years to ferment grape musts or age young fortified wines.	Used to ferment grape musts or age young fortified wines for a short period of time.	Seasoned with a certified Sherry wine (often 2 year old) for at least one year.
Implications for Whisky Maturation	These casks are rarely used in whisky maturation.	Aged Sherry is absorbed into wood pores.	Young Sherry is absorbed into wood pores.

Most of this post has been copied from Alyssa’s article on Malt.com and can be found at this source: https://malt-review.com/2021/12/03/a-whisky-beginners-guide-to-sherry-casks/ and from https://topwhiskies.com/