Scotch Whisky Maturation

Scotch Whisky Maturation is the last stage of Scotch Whisky production before bottling.

Scotch Whisky maturation is the process in which the Scotch Whisky is left to rest in a wooden cask. The purpose of this process is to mature the flavor and add extra colors textures or flavors to the Scotch Whisky.

Scotch Whisky maturation normally takes place in bourbon barrels due to the regulation demanding the use of a fresh barrel for each bourbon production run. While this may be the most common option, it is far from the only one port, Cognac, Madeira, calvados, beer, and Bordeaux wine barrels have been used. Sherry barrels are also a popular type in traditional Scotch Whisky maturation. By regulation, to be legally considered Scotch Whisky, it must be aged for at least three years in a barrel. In those years, there is evaporation of liquid from the cask, resulting in a loss of roughly 0.5% to 2.0 %. This has come to colloquially be called “the Angel’s Share”.

The type of wood used in Scotch Whisky Maturation is betrayed in the color of the final liquid. Typically a Scotch Whisky maturation in sherry barrels yields a amber colored drink, while bourbon barrels will result in a golden or yellow color. Although in recent years there have been trends towards transferring a matured whisky to a different type of barrel to change its color, making it difficult to judge the final product. At this point the color can also be affected by the addition of “spirit caramel”.