Physicochemical methods are used to identify different flavors. Because our senses are so sensitive, even small amounts can make a big difference in taste. Even the smallest changes to the maturation process can have a profound impact on the taste of whisky. Let's start with the wood whisky cask, which is the most crucial component of the maturation process.
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The Wooden cask is a small piece of artful craftsmanship. While coopers are using more machines, the actual manufacturing of wood casks is still done by hand. Cask production is only possible with oak wood. The cask can't breathe because of the resin in the softwood. Other types of wood can emit unpleasant flavors that can make whisky difficult or unenjoyable.
The maturation process is affected by the size of the casks, as well as the type and treatment of wood. Smaller casks are more efficient in maturing whisky because the surface area is larger relative to the contents. Also, the whisky and wood exchanges happen faster.
Cask production costs make up a large portion of the overall whisky production costs (between 10% and 20%). This is why cask prices have risen, along with the increased demand for casks within the whisky industry.
Scots can use casks multiple times. Casks may be used up to four times before the wood loses most of its flavors. You can even search online for more information about whisky casks.