how does the cask/barrel affect the taste of the alcohol?
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For most of the traditional distilled beverages, the cask and barrel pretty much determines nearly all the taste of the alcohol. The exceptions would be those that use berries, herbs and other materials during the process to add flavor (like gin)
Alcohol after distillation is pretty much tasteless. So any taste of the beverage is added after distillation. For things like whisky – this is pretty much 100% from the barrel.
The storage of wine or whiskey in wooden barrels doesn’t directly influence the alcohol content, but rather other components within the drink. There are three significant reasons why wine or whiskey is aged in barrels and why this process takes time:
1. Wood is a natural material that gradually allows tiny amounts of oxygen from the surroundings to interact with the wine over time. This oxygen triggers chemical reactions in the wine/whiskey, intensifying and positively influencing the flavor. Without oxygen, these reactions wouldn’t occur. You can think of it similarly to iron rusting – it only undergoes a chemical reaction and rusts in the presence of oxygen. Without oxygen, it doesn’t happen.
2. The wood (typically oak wood) contains tannins. Tannins are used in the textile industry to tan animal hides into leather. Over time, these tannins migrate into the wine/whiskey. Tannins are capable of precipitating proteins, binding unwanted substances (incidental), and preserving the wine or whiskey. This preservation process makes the beverage less susceptible to microbial influences or toxic byproducts from proteins.
3. The wood of a barrel imparts essential aromas – both fragrances and flavors – to the wine or whiskey. These range from cedar-like components to spices like cloves, cinnamon, vanilla, and cocoa, all the way to roasted coffee beans and wood smoke. Without these aromas, the wine or whiskey would simply taste bland.
All three of these processes naturally require time, which explains the need for extended aging.
Wood has plenty of different chemicals that we can smell and taste. For example think of freshly cut wood like pine or cedar. Wood is also filled with pours (little holes). Wood is waterproof but a bit of the alcohol will seep into the wood, over time as temperature rises and falls alcohol will move into and out of the wood taking a bit of those scents/flavors with it. It’s kind of like wood tea but rather than making it in minutes it takes years.
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