![]() ![]() Consequently, Scotch producers, due to their ability to use a range of woods and pre-used barrels, have the luxury of accessing many more flavors than bourbon producers. This process stands in direct contrast to other whiskeys, such as bourbon, which by law must be aged in a brand new white oak barrels (via The Whiskey Wash). With younger maturations however, first-fill casks are ideal for bringing through cask flavour quickly." (via Chivas Regal). ![]() ![]() If the distillate spends a long period of time in a first-fill cask, the cask influence will be too strong and is likely to take over completely. When using a cask for a long maturation a second or third-fill cask allows for fantastic flavour balance between the cask influence and distillate character. The details of this process were explained by Sandy Hyslop, master blender at Chivas Brothers "When looking at cask finishes, it's important to consider the history of the cask. ![]()
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