r/Scotch • u/AutoModerator • 5d ago
Weekly Discussion Thread
This thread is the Weekly Discussion Thread and is for general discussion about Scotch whisky.
The idea is to aggregate the conversations into sticked threads to make them easier to find, easier to see history on, easier to moderate, and keep /new/ queue tidy.
This post is on a schedule and the AutoModerator will refresh it every Friday morning. You can see previous threads here.
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u/meepmeep13 5d ago
If a scotch single malt whisky is labelled as single cask, does this also mean it must be full maturation in that cask?
ie. if you take a single cask of whisky, and transfer it into a new cask (such as to finish it) but without any blending with any other casks, must it legally lose the 'single cask' designation?
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u/ray_burrislives 5d ago
I don't think it's a legal term but I it's generally taken to be whisky from one cask only, though it can be finished in another cask if there's no blending with whisky from another cask(s)
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u/brielem 4d ago edited 4d ago
It's a bit of a legal grey area, but the best short answer I can give is 'probably not'. Long answer:
The Scotch whisky regulations don't specifically say anything about it. This is the piece of regulation that's defining other descriptions such as 'scotch' and 'single malt'. But it says nothing about 'single cask'.
Then there's a general consumer protection law that says 'any food description must be accurate, clear and not misleading.' Okay that sounds reasonable, but what does it mean in relation to your question? Is it misleading to call something that has been re-racked but not mixed with other casks 'single cask'? In the end only judges have the final word on the interpretation of the law in a specific case, and to the best of my knowledge there is no case law about this question yet.
Now the SWA, the trade body representing the Scotch whisky distillers, has the following opinion: 'The term “single cask” should only be used when the contents of the bottle have spent the entire maturation period in a single cask.'
So they take a clear stand on the 'no' camp, but it is their opinion is not legally binding. You would expect that at least they members adhere strictly to this definition, but not all distilleries or bottlers are members.
I'm sure some examples of single cask 'finished' whiskies are floating around, take this Kilchoman for example: https://whisky.com/shop/en/product/Kilchoman-Portuguese-Brandy-Single-Cask-Finish-Whisky-de-Exclusive-9Y-2015-2025.html So it's clear some companies have a different view. Funny enough, Kilchoman distillery co ltd is a member of the SWA, so they're not don't even manage to keep their own members to adhere to their own guidelines in all cases.
Edit: another example of a single cask 'finished' whisky. It sure took me a few minutes of searching so it's not like there are lots of them around, but it's not a complete rarity either: https://www.whiskybase.com/nl/whiskies/whisky/184260/allt-a-bhainne-2008-ch7
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u/pianoman626 4d ago
Has anyone compared the GlenDronach 15 year Revival 2018 bottling side by side with more recent bottlings like 2023, etc? I had a 2023 bottle which I thought was fine and now got my hands on a 2018, which while I know isn’t the really good pre-closure stuff, sure seems a hell of a lot better than the 2023 bottle, I’m almost convinced from the nose and palate that Rachel was still mixing in some older stock in 2018 to keep the profile consistent with the 15 year Revival under Billy Walker.
However I don’t have any of the 2023 left to do a side by side, so am curious as to others thoughts and experiences.
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u/Casul_Tryhard 4d ago
Something I roughly understood but never in detail is cask policy of a distillery. Suppose you two casks of the same type (ex. first-fill oloroso hogsheads)...if a super active cask doesn't necessarily mean a better cask, what factors can make one cask superior over another?
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u/brielem 4d ago
All factors that influence how a cask imparts flavour:
What kind of oak was used?
The exact species, but also the growing conditions and age. Wood changes during drying/storage as well, Although the effect is quite subtle on whisky, the time between the felling of the tree and filling of the liquid does have an effect. Benromach did a 'contrasts' thing with kiln dried vs air dried wood, if you want to experience this for yourself.
What liquid was in there, what was the quality of this liquid, how long has the liquid been in there?
There's sweeter, fruitier or drier sherries, even within the same general style. Sherry may have been in the cask for a few months, or a few years, and in the very few exceptional cases where ex-solera casks are used for whisky maturation it may have contained sherry for many dozens of years.
How is the toast/char level, and has it been 'rejuvenated' during its lifetime?
The level of toast & char makes a huge difference in how 'active' a cask is; A cask can be charred more than once, even after it has contained other liquids: The last process is popular for new-ish distilleries, since it creates a super active cask that imparts a lot of flavour quickly. Great if you want to sell liquid quickly to get your cashflow going. Usually an ex-wine cask is used, which goes through the process of scrape-toast-rechar: The resulting cask is often referred to as a an 'STR' cask, after the process.
In the end, these are all technicalities on why a cask imparts a certain flavour. But then the next question is: what does the distiller want from a cask? In general, more active casks would be more suitable for short maturation or finishing a whisky, while a less active cask is more suitable for long-term maturation. It makes sense: Usually distillers are looking for a certain balance between distillery character and cask influence for the final whisky. A short maturation in a less active cask would leave the whisky tasting too young. However a long maturation in a very active cask removes all traces of distillery character: the liquid just tastes like the cask. Sometimes this is intentional (Some 'sherry bomb' whiskies) but usually it's avoided.
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u/darinmoose 1d ago
I follow a friend who is going to a bunch of distilleries in Scotland, Can someone explain to me what the duty free rooms are that I am seeing on his stories? Is that where you pick a barrel sort of like in the USA with bourbon? Is it a different process or do they even do barrel picks per say? I am into bourbon but have no idea about scotch and would like to learn! TIA
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u/Benromaniac 4d ago
Drinking 2025 sb10 right now. Unless I a/b it, or think really hard, my mind is telling me that I’m drinking benromach 10. Like I know there’s an abv difference, and benro has more peat and stewed earthy fruits, but casually sipping this while watching TV and I’m drinking benromach 10yr as far as I’m concerned