HOW ITS MADE - WHISKEY PRODUCTION PROCESS

The Theory suggests that the casks will have less air circulating around them and so maturation should be slower. So far this has not been noticeable, and with the climate at Midleton being generally warmer than the Highlands, maturation actually takes place at a slightly faster rate. For the maturation of the pot still whiskey Irish Distillers claim to use the cheaper, ex-bourbon casks for a shorter period than Scottish distillers.

When whiskey matures in ex-sherry casks the alcohols in the spirit leach out the sherry which has soaked into the wood and, depending on how long it is left to mature, also start working on the chemicals in the wood. When whiskey is filled into bourbon casks, the bourbon they formely held has no effect on the whiskey whatsoever. The spirit is now able to find its way into the exposed, fresh wood via the thousand of minuscle cracks in the charred casks. The whiskey extracts chemicals from the wood which helps develop its flavour, if it is left too long the flavour of the whiskey suffers and it will take on a very woody, vanilla character. Part of the art of making whiskey is selecting caks to be used when they are in peak condition.