Whisky Works – As The Barrel Turns (Mystery Solved and We’re at It Again)

Despite the whisky loss of our first experiment, the results were so good, we’re at it again. But before we poured a bottle of McClelland 5-year-old single malt into the keg, we checked with the good people at The Whisky Works to find out what we did wrong. And they said? Plenty!

Only they were far more polite.

In light of their response, we resume the whisky aging project but with the following changes. We hereby promise not to let the whisky age for a ridiculous amount of time. Come the arid Canadian winter, we will move the cask to our always-humid kitchen. And the bung will never again rest at the bottom. Surprisingly, guest turners and lame plot lines do not contribute to excessive evaporation, so expect more of those.

We base the above promises on the following email, published with permission, from Barry Bernstein of Premium Bottlers Inc., makers of the Whisky Works aging kit.

As far as the “Angel’s Share” you experienced, we have seen a wide range of results from Whisky Works. There are several factors that effect the evaporation rate:

1. The high surface area to volume ratio of the 1-litre cask relative to a regular hogshead (250 litre) naturally results in much greater evaporation. The upside, of course, is a correspondingly accelerated rate of maturation, as you have experienced.

2. The 1-litre cask has, necessarily, much thinner staves, increasing evaporation.

3. Each cask is handcrafted so that gaps between staves, the bung, spigot, etc. are variable from cask to cask.

4. The temperature and humidity of the environment greatly affect the rate of evaporation. A warm but dry environment causes more evaporation. We have found that the very dry Canadian winter has resulted in a lot more evaporation than normal. Some people have actually placed the barrel in a plastic bag or even wrapped it in plastic and this has significantly reduced the loss. We are, however, not sure what it has done for the taste.

5. Time in cask is definitely a factor. Since maturation happens quite quickly, the whisky undergoes rapid changes in only a few weeks. Waiting longer might not necessarily improve the final product, but will surely contribute to more loss. About four weeks is, we are finding, about right.

6. The porous nature of the wood itself causes some whisky to be absorbed.

As I mentioned, we have seen varying degrees of angel’s share. We have also seen a correspondingly wide range of results after maturing. If you choose to use the cask again (but don’t let it dry out) then I suggest making sure it is kept in a more humid area and you will probably see changes after only a few weeks, without needing to wait months. It also shouldn’t be necessary to turn in completely upside-down. It is possible that the seal around the bung does leak a little.

Please keep us up-to-date with your cask.

In good spirits,
Barry

Barry Bernstein
PREMIUM BOTTLERS INC.
70 East Beaver Creek Road, Unit #8
Richmond Hill, ON L4B 3B2
905-482-2081