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Much is made of the age of a whisky, and great respect and often considerable prices are given to whiskies of more senior years. The age of a whisky, if given on a bottle, must be that of the
youngest whisky contained in that particular bottling. If all of the whisky used except for one centilitre is 21 years old and that centilitre is 11 years old then the whisky may only carry an age statement that is not
more than 11 years, although it could be described as being of a younger age e.g. 10 years. The date of distillation of a particular cask, as well as the date of bottling may be given on a label, but the age of the
whisky itself, unless given in days, may only be given as not more than the number of complete years that the whisky has remained in cask. For example, if a whisky was distilled in May 1960 and bottled in April 1973,
then the whisky is 12 years old, although it could be sold as an 11- or 10-year old or less, or even not be given an age statement.
Whisky is usually about 70% alcohol by volume when distilled, slightly higher in the case
of triple distilled whisky. The remainder of volume is water from steam condensed with
the distillation. It is a clear, colourless spirit, with few subtleties of flavour, and the actual
volume of alcohol will vary slightly from batch to batch. With the exception of a few
selected casks, it is now industry practice to reduce all casks by the addition of water to a
standard 11 degrees over proof, 63.4% by volume. While in cask, a whisky loses about
2% a year in evaporation. This is known as the Angel's Share. A whisky matures and
changes in cask, the spirit leeching out tannins and other flavours from the oak cask, and
absorbing notes from the air passing through the porous wood while it lies slumbering in
the warehouse. Just as the type of cask can make quite a difference to the whisky, so can the location at which it lies. A cask
of Islay malt, maturing in a warehouse next to the Atlantic Ocean, for example, will give a very different whisky to a similar cask maturing in a cask at Broxburn or Leith. Most whisky is reduced further in volume in
the bottling hall, being reduced to 40% by volume for the standard European strength and 43% by volume for the general Export strength. A few selected casks may be bottled at a higher strength. Cask Strength whisky is
whisky that is bottled straight from cask without the further addition of
any water.
The longer a whisky remains in cask, the more flavour it will acquire and the less spirit will remain. A 21-year-old whisky,
for example, will therefore usually have more complex flavours than a 12-year old whisky, although the degree of change is greatly dependent on the quality and type of cask used for filling. It will certainly be more
expensive. Some whiskies are known to mature more quickly than others, Lowland whiskies generally being the quickest maturing, while others age particularly well, as is the case with many of the Speyside malts. However,
although greater age means a more expensive whisky, it does not
necessarily mean a better one. It is all a matter of personal taste. Some will not care much for a very woody, tannic 25-year-old malt, preferring a
soft, honeyed 18-year-old and yet others may choose a sherried 12-year-old. As with most things in life, it is a matter of personal preference. |
