The recognition of different flavors is made using the use of physicochemical methods. We have such sensitive senses that the smallest amounts can result in huge variances in the taste.
The flavor of whisky can be greatly affected by the smallest of changes that occur during the process of maturation. You may visit www.vintageacquisitions.com/whisky-cask-investment-guide/for further information about whisky cask.
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Here are few points about Maturation in Casks
1. The Wood
The only oak-based wood that is appropriate for the production of casks. The resin in softwood stops the barrel from breathing. There are unpleasant flavors released by different types of wood which make whisky unpleasant or even difficult to enjoy.
2. Different Casks
Size of barrels influence the maturation process , along with the kind of wood used and the method of thermal treatment. The process of maturing whisky is more rapid in smaller casks because the surface area is greater in comparison to the amount of whisky and the exchange of chemicals between whisky and wood happens more quickly.
3. Re-use of Casks
A large portion of the total cost for whisky manufacturing is accounted for by the production costs of casks. Combined with the increasing demand for whisky casks industry is also the reason for the increase in costs for casks. This is why Scots utilize casks a number of times.