Age Your Own Whisky – Alligator Char

Having matured port, beer, jenever and three different whiskies in my cask, I started noticing that I didn’t get as much flavour from the oak as I used to. This is common in the whisky industry too, where casks have a limited lifetime. Distillers will typically use first fill or refill bourbon barrels, with first fill having held only bourbon before, and refill both bourbon and one batch of whisky. After this, the casks become less active: the oak has fewer flavour compounds left to pass onto the whisky. Distillers of course don’t discard cask that easily and have found ways to reuse them. One common approach to reactivating the oak is to toast or char the inside of the barrel. This opens up new surface area for the spirit to interact with, thereby replenishing those lovely oaky flavours that are needed for a maturing a good whisky.

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