Many different things influence the flavour and aromas found in whisky. Experiments have been done to prove that even if you use the same amounts of water, types of barley and yeast, same size still etc you will always get a different end product. Here we list just some of the variables that influence whiskies flavours and aromas.
Water
A reliable and sustainable water source is paramount to whisky production, whether the water used comes from stream, spring or well.
Read more...
Barley
Every distillery will have a preference to which kind of barley they think best makes their whisky.
Read more...
Yeast
Again every distillery will have its personnal favourite. There are generally two types of yeast used, distillers yeast and brewers yeast.
Read more...
Climate
The climate where the caks are housed during maturation can be very important to both the flavour and strength of the whisky.
Read more...
Stills
The still shape is regarded as very important to the flavours produced in the end spirit.
Read more...
Wood
Many regard this to have the biggest influence on the spirit, they may be on to something as when you think of the amount of time the spirit is going to lie in contact with the wood you have to consider that that interaction is going to be integeral to the flavours achieved.
Read more...
Finishes
It is quite fashionable and common practice to “finish” whisky in different casks than the ones that the majority of the maturing was done in.
Read more...