How is Whiskey Aged?
Did you know that it only takes a few days to distill whiskey? Sure, you could drink it right away, but it would taste nothing like the drink you know. Aging whiskey takes time. But what actually happens when you are aging whiskey? How does it develop the flavor and color you know and love? We break down the whiskey aging process, so you can truly appreciate all of the flavors of your next glass of whiskey.
The Chemistry of Aging
When whiskey is first distilled it comes out completely clear. At this point it is more like moonshine and has the flavor of the grain or malt mixture it was made from.
Enter the wood. All whiskey is aged in wood barrels, typically made from oak and toasted or charred when they are made. The charring of oak barrels creates a charcoal coating which helps to filter out the unwanted flavors.
But the barrels also help to add flavor to the whiskey. The char creates notes of vanilla as well as buttery flavors. The wood can also add tannins, or wood spice, helping to create the dry flavor we know so well.
Types of Barrels
All barrels are not created equal. Even the density of the oak can affect the way the whiskey is aged. Another common factor is new vs. used barrels.
Bourbon is required to be aged in new American-Oak, but whiskeys and scotch are aged in many types of previously used barrels. Sometimes distillers like to use barrels previously used for Bourbon, while other distillers enjoy experimenting with barrels that once housed sherry, or even wine.
At Eight Oaks, our Pinot Noir finished Bourbon is first aged in new American Oak barrels, but then finished in Pinot Noir wine barrels, adding notes of black cherry, toffee, vanilla and smoke.
The Weather & Environment
The barrels are only one factor in the aging process. The environment where a whiskey is warehoused greatly impacts how quickly it ages, how much interaction it has with the wood from the barrel, and how much evaporation occurs.
The hotter and more humid the climate, the more quickly the whiskey evaporates and the spirit becomes more concentrated. This small evaporated portion is famously referred to as the Angel’s Share.
Temperature plays such a factor in the aging process, that the barrels positioned closer to the ground are cooler and age more slowly than barrels positioned on a higher shelf.
How long is whiskey aged?
In order to be a good whiskey, it must have a complex flavor acquired from the barrel. Because of temperature fluxuations, the amount of time needed to attain this complex flavor varies. In warmer climates the barrels release their flavor more quickly and can be ready to bottle in five years. In cooler climates, especially with Scotch and Irish whisky, it can take at least 10 years to develop the flavor associated with good quality whiskey.
The oldest whiskies have been aged 50-70 years, but whiskies that have aged this long do not automatically mean a higher quality spirit. You can have too much of a good thing. Whiskey that has been over aged can taste bitter or ashy because the wood flavor takes over the grains.
Depending on the type of whiskey, where it was produced, and the quality of the wood barrels, anything from 5 to 20 years of aging will make the perfect spirit in your bar.
Cheers!
