Maturation

The new made spirit is then pumped into a spirit vat and reduced in alcoholic strength with water to around 63.5% abv. This now filled into oak casks for mauration.

The most common types of oak casks used are American, used previously to mature bourbon, or European, used previously to mature Spanish sherry.

By law all whisky must be matured in previously used casks for a minimum of three years to be called regarded as such.

During the maturation process the volume of the cask will decrease by around 2% per year in evaporation, the evaporating whisky is known as “The Angels’ Share”.