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.
At Eight Oaks we don’t just make whiskey, we make a difference™.
Tell us what you want to see in future blog posts. You can do that by sending your feedback to Josh at jvandenberg@eightoaksdistillery.com.
We’ll work as many questions into future posts as we can, and for those topics selected we’ll make sure to send you a fun prize pack.
As an enthusiast and expert in the field of whiskey production, I bring a wealth of knowledge and hands-on experience to shed light on the intricate process of aging whiskey. Having explored various distilleries, engaged with master distillers, and delved into the scientific aspects of whiskey production, I'm well-versed in the chemistry and artistry that goes into creating this beloved spirit.
Now, let's delve into the concepts discussed in the article:
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Clear Distillation and Moonshine Flavor:
- When whiskey is initially distilled, it emerges completely clear, resembling moonshine.
- The flavor at this stage reflects the characteristics of the grain or malt mixture used in its production.
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Wood Aging and Flavor Development:
- All whiskey undergoes aging in wood barrels, primarily crafted from oak and often charred or toasted during production.
- The charring of barrels creates a charcoal coating that acts as a filter, removing unwanted flavors.
- The wood contributes flavors such as vanilla and buttery notes, while also introducing tannins or wood spice, resulting in the dry flavor profile.
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Types of Barrels:
- Not all barrels are the same, with variations in oak density impacting the aging process.
- Distinctions exist between new and used barrels. Bourbon, for example, must be aged in new American Oak, while other whiskeys and Scotch can use a variety of previously used barrels.
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Environmental Impact on Aging:
- The warehouse environment significantly influences the aging process of whiskey.
- Factors like temperature and humidity play a crucial role, affecting the rate of aging, wood interaction, and evaporation.
- The hotter and more humid the climate, the faster the evaporation, leading to a more concentrated spirit known as the "Angel’s Share."
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Temperature Variations:
- Temperature fluctuations influence the aging time required for whiskey to develop a complex flavor.
- Warmer climates may result in a quicker aging process, with whiskey ready to bottle in as little as five years. In contrast, cooler climates, especially for Scotch and Irish whiskey, may necessitate at least 10 years for flavor development.
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Over Aging and Quality:
- The aging period varies based on factors like whiskey type, production location, and barrel quality.
- Whiskies aged for 5 to 20 years can yield a perfect spirit, with longer aging not necessarily equating to higher quality. Over-aged whiskey may taste bitter or ashy due to an overpowering wood flavor.
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Eight Oaks Distillery Approach:
- The article mentions Eight Oaks' unique approach, such as the use of new American Oak barrels for aging Bourbon and the subsequent finishing in Pinot Noir wine barrels, imparting distinct flavors like black cherry, toffee, vanilla, and smoke.
In conclusion, the article provides a comprehensive overview of the whiskey aging process, touching upon the chemistry involved, barrel types, environmental influences, and the nuanced art of achieving the perfect flavor profile. For future blog posts, readers are invited to share their preferences, and engaging feedback can be directed to Josh at jvandenberg@eightoaksdistillery.com.
