Cheers those figures are very interesting. Wow that's a massive loss though, I hadn't realised it could be that much lost. That's also interesting regarding a

Cheers those figures are very interesting. Wow that's a massive loss though, I hadn't realised it could be that much lost. That's also interesting regarding a potential for accelerated ageing. I'm also wondering how oxygen uptake is effected by differing levels of spirit in the cask, I'm assuming that might effect the taste somewhat. Edit: The thesis 'Aging of whiskey spirits in barrels of non-traditional volume' has lots of interesting information. "As evaporation occurs and the fill level decreases, oak not in contact with liquid spirit dries, contracts, and becomes more porous to the entry of outside air (28). Oxygen present in the barrel fuels oxidation reactions that are essential in the production of mature spirits"