It's estimated that two-thirds of the flavor in bourbon comes from the aging, making what happens in a barrel extremely important for creating the desired flavors, says Brent Elliot, master distiller at Four Roses in Kentucky. Various barrel specifications contribute to particular flavors, but the primary drivers behind flavor development in the barrel are environmental, which are dictated by geography.
The seasonal swings from very low to high temperatures are ideal for the gentle extraction of the wood flavors, says Elliot. Additionally, Kentucky is rich in limestone, which acts as a natural filtration medium for the water used in our bourbon production. The limestone-rich water is also beneficial to our yeast.
When the temperature is particularly warm, the wood of the cask will expand, opening up the pores of the oak letting in more spirit, says Rory Glasgow, national brand ambassador with Glendronach, Benriach and Glenglassaugh for the United States and Canada. As the temperature cools in the evening, the wood will contract and push the spirit back into the cask.
Collection
[
|
...
]