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In Scotland, ex bourbon barrels go through a process of "rejuvenation" to expose flavor bearing compounds still found deeper in the wood: "... why not scrape o
by HillaryBriss 8y ago
In Scotland, ex bourbon barrels go through a process of "rejuvenation" to expose flavor bearing compounds still found deeper in the wood:
"... why not scrape out the inside of the cask and toast it again? After toasting the cask is charred anew, and voilà: You have a new, activated cask. ... A bourbon cask, used for 2 to 4 years in the USA, can be used for another 30 years in Scotland."
https://www.whisky.com/information/knowledge/production/details/maturation-in-casks.html https://www.whisky.com/information/knowledge/production/deta...
- tptacek 8y agoRight, the casks still work, but it's not like aging scotch in William Larue Weller casks works any better than Jim Beam casks. It's just a source of oak.
- dluan 8y agoUntil someone tries this and shares a sample with me, I would bet that it would taste great.
- HillaryBriss 8y agoyeah. my point was not that bourbon oozes out the pores of the reused barrel. my point is that if the oak is the same species as that used in bourbon barrels, and if the barrel is charred in a manner similar to a bourbon barrel then the whisky flavor has a greater tendency toward bourbon-like flavor than if sherry or wine barrels or plain, un-charred oak barrels were used. bourbon barrel availability to scotch producers increased significantly after 1935 when US federal law required single use bourbon barrels, and, more so later in the 20th century when the supply of Spanish sherry barrels dwindled.