What Happens During Whisky Cask Maturation? | Brewbird at Home
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- čas přidán 7. 09. 2024
- What's the difference between cask aging and cask maturation? Also, why does whisky have to be matured in casks anyway? In this video, we discuss how maturation affects the overall flavour of whisky and what kind of reactions are taking place inside the cask to transform its flavour. #cask #whiskymaturation #whiskybarrel
I'm Miss Brewbird, a Canadian girl training to be a distiller. I'm also tickled pink that you've found your way here. If you are interested in learning more about the drinks industry then this is the channel for you. Hit that subscribe button for more videos about distilling and brewing. Cheers!
Video Edited By: Jade Aprile (jadeaprile@gmail.com)
• Jade Aprile 2021
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I really like the vanilla and caramel flavors in whiskey
I love some smokiness in a whiskey with a nice finish in a port or sherry barrel for a touch of extra sweetness and fruit flavors
Great video miss brewbird…I think the best whiskey is the one made with love and care, which is best savoured with others
Great
Maturation is such a fascinating and complex topic! Great job simplifying things!
thank you
I'm mainly in it for the bourbon
Damn youve nailed it again brewbird , thank you for this vidio...
This video is for Whisky drinkers and lovers, why your Whisky tastes so good or bad. Miss Brewbird explains this for you " Why" in an academic aspects, of course your taste buds play an important part for your like or dislike of a particular label on the bottle. Now you know. Thanks Miss Brewbird.
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Cask are a whole world in spirit production. Still far from being able to work with them but good to stay fresh with all the details. Thanks Brewbird!
I like the peat notes and the oaky tones
Great helpful video, thank you very much :)
Thanks for watching!😀
Really nice!
Vanilla, caramel toffee based whiskeys, and smooth down the throat
Great video Brewbird, as for whiskey, I love them all through the entire spectrum. From scotch, peated and not, Irish, and bourbon, I enjoy them all.
Can you make a video about diluting spirits, whiskey or any other spirits, and saponification phenomenon. How to avoid it, and how do commercial distilleries avoid this mistake?
Cheers
Nice! I'll put that on the videos-to-make list.
Nice explanation. In my last attempt I thought I could avoid the expense of a charred barrel by just using charred wood chips in a glass container. It did not work very well.
My guess is that one of these things went wrong:
1. Too much oak or for too long. A dominoe sized piece in a pint is about right depending on a lot of things (I hesitate to offer that as a baseline because of all the factors but that's not a bad place to start)
2. The wood wasn't seasoned. If it was jack daniels smoking chips, you should be fine but if the tree was alive a couple months ago, you won't get good results
3. You didn't wait long enough. Usually up until about 5 months, it'll taste like spirit+oak instead of a single character. After 3-4 months, spirits can be awkward and disjointed. If it's not at risk for over-oaking, I'd I'd leave it.
4. The spirit spirits weren't on your side. Sometimes things don't jive. I'd encourage you to try again!
I know you didn't ask for advice and I'm not an expert but I thought I'd give my 2 cents 😀
Fascinating as always, Brewbird!
Any word on how personal cask of Borders is maturing?
How your personal cask
@@scottclay4253 Thanks. It has been moved from the distillery to the newly built bonded warehouse now, that's all I know.
I have been helping a very small distillery in my town with their production. What I am learning is that dumping whiskey from a barrel varies greatly in the season, I.E. whiskey being drawn into the wood or whiskey being pushed out of the wood. Hot and Cold weather. Whats your thoughts on this?
Oh yes, weather has a big effect on what happens to the liquid inside of a cask. For one, it affects the evaporation rate of different compounds in the liquid, which in turn will affect the final taste of the product.
Good video, i make mostly vodka and Rum , i want to learn more about the casking , is there a recommended distillers course in Canada?
I am not sure that there is a course about casking specifically. I am making an online distilling course that will be out in April through.
I was wondering where you learned the names of the 4 types of maturation reactions? Is that an IBD thing?
I learned it from taking the IBD, but they didn't come up with that terminology.
What should your whisky taste like, It should taste like the first kiss on the lips of your divinely selected soulmate. Anything less, and you need to find a different whisky.
Wow that's asking for a lot!
When you find THAT whisky please post it here…