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What Is Single Cask Whisky?

The nifty work of whisky blenders is something to be admired and admired, we are unable to resist the temptation to be captivated by the appeal of a single cask. We take a deeper review of the things that make single cask whisky special.

There is a point in each whisky drinker’s life where they realize that whisky made from single malt doesn’t have to be directly drawn from the cask to the bottle. The term “single” could be a bit misleading because single malt may (and frequently does) be drawn from a variety of casks. The term “single” rather refers to whisky produced in a single distillery by using one malted grains (in Scotch whisky-making, this grain is barley, and whisky must be distilled with the pot still). If this is an unexpected discovery for you, don’t get scared – it’s not to say that a mixture of casks isn’t capable of making an outstanding single malt. They can and are! Blending between casks helps whisky producers to achieve balance, create characteristics and keep the quality of the whiskies we enjoy and recognize.

However, there are some romantic aspects to a single cask of whisky that is drawn directly from a single cask. Releases are typically made at the strength of the cask and without caramel coloring or chill-filtration. Whisky in its purest shape; unfiltered, natural and pure. There are no two single cask whiskies that are alike and are designed to reflect the distinct taste of each cask.

A single of the more fascinating aspects of whisky making is definitely maturing the cask experts suggest that up to 80percent of whisky’s taste could come from the wood that it was matured in. The cask is an integral component of whisky production But what exactly did it take to get there? be?

The story of the Cask

Whisky was documented officially as the very first whisky to be documented in Scotland in the 15th century, even though wooden barrels were not a part of the tale at the time. In the early 1800s whisky was generally consumed fresh from the still or smuggled across the country in anything and everything distillers could get access to.

It wasn’t until around the nineteenth century, when UK began importing greater quantities of sherry and port that barrels began to become a standard element in the process of making whisky. They were shipped into the UK in casks, and then stored at ports and a large amount of wine barrels that were empty later available to thrifty distillers to store their whisky.

The barrels made of oak were noted for their watertightness and being easily stackable. However, it was discovered quickly that the sweet wines kept in these casks were able to soften the spirit and enhance the flavor. In addition, due to the how long it took to age in the cask, it was not long before cask maturation was an integral part of whisky that we drink now. Actually, the laws of today stipulate that the spirit must spend three years in a cask before it can legally be called Scotch whisky.

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Because of an almost endless range of factors ranging from the contents of the cask’s initial container to the distinct characteristic of its wood as well as the climate of the storage facility it is placed in – the elements of a single cask work together to produce something completely distinctive; a dram that is unique.

In their very characteristics, single barrels create the most limited amount of liquid. Even the biggest casks can only yield about 500 bottles, contingent on the proof at which whisky is bottled to or how much liquid goes due to the process of evaporation (known in the terms “angels share). The bottles are typically numbered individually and labeled with specific details of the cask. It is the ultimate whisky quality is transparency!

They are sought-after due to their exclusivity. single casks can also be attractive due to their capacity to expose a part of a distillery that consumers would otherwise not have an opportunity to discover. Concentrate on the flavors of the cask itself and less involvement from whisky producers means the final product is likely to be different from the distillery’s standard single malt. This gives drinkers the chance to sample something different and off the beaten track that they enjoy from their preferred brands.

Whisky Jargon – Explained…

Single malt

Whisky produced in a single distillery by using only one malted cereal (in Scotch whisky-making, this grain has to be barley, and whisky must be distilled with the kettle still). The final whisky could (and usually will) be made from various casks.

Single cask

Whisky is distilled and whisky drawn from a single cask.

Cask strength

Whisky is bottled according to the strength it was taken from the cask – there is there is no diluting.

Caramel colouring

The addition of colouring aids in ensuring the consistency of whisky’s color.


A process to remove any remaining cloudiness or residue within the liquid. Whisky is chilled between -10deg and 4 degrees Celsius and then passed through an adsorption filter that is fine.

Angels’ share

The amount of alcohol evaporated during cask maturation.