Whisky production
Water is, of course, one of the key elements that a distillery needs. It's essential not only for cooling the condensers and cleaning the stills, but also as one of the few natural ingredients used in whisky production. Many master distillers have their own philosophy and belief in the uniqueness of their malt, attributing it to the water.
Some are convinced of the softness of their water, while others believe in the virtues of its hardness. Hard water gives whisky more spice, while soft water can extract more trace elements from the mash.
The ingredients
An exceptional Single Malt Whisky requires exceptional ingredients.
Barley – this is what makes it a malt
Water – and a whole lot of it
Yeast – to turn sugar into alcohol
Barrels – mostly used bourbon barrels from America, but also sherry barrels and occasionally wine barrels
Time – for aging in the mild, humid climate
The Aging Process
After the finishing process, whisky is aged in wooden barrels, including our Old Raven Single Malt. During this time, it acquires its distinctive flavor through the interaction with the wood and the substances it contains. To facilitate the whisky's "breathing," wood with low resin content is chosen – typically oak.
The size of the barrel, which ranges from 160 to 500 liters, significantly affects the whisky's maturation, as smaller barrels provide a greater surface area of wood in contact with the liquid compared to larger barrels.
According to the law, whisky must age for at least 3 years to be officially called whisky. However, the typical aging period for a branded whisky often exceeds 10 years.
The initial maturation usually takes place in standard oak barrels during the first years. A barrel change is common afterward, with former sherry, port wine, or cognac barrels often used for further aging, giving the whisky an additional unique flavor profile.
The Maturation
Aging in oak barrels is one of the most critical factors in determining the final flavor of whisky. It is estimated that maturation and storage account for over 60% of the flavor profile of a malt whisky.
During the maturation process, the whisky absorbs tannins from the oak wood, which significantly influence its taste. The barrels also impart the whisky's natural color.
Air can enter through the pores of the wood, while some of the whisky evaporates. This process eliminates unwanted substances, allowing the distillate to develop into a smooth and refined whisky over time. Approximately 1.5 to 2% of the content evaporates each year as the "angel's share," rising into the sky. Around distilleries and warehouses, this creates an indescribable aroma in the air.
