The American bourbon and Spanish sherry casks used
for maturing Aberlour Single Malt influence the flavour, colour
and complexity of the whisky.
The American casks, by law used only once for bourbon,
are thoroughly charred on the inside, allowing the whisky to penetrate
the pores in the wood and interact with it. The charring process
produces a sweet vanilla-like aroma (from the resulting vanillin).
Bourbon casks give the whisky a golden colour, which varies in
intensity according to the age of the cask and the period of maturation.
Sherry casks, made from softer European oak, are
less fiercely charred and thus retain more of the original flavour.
This results in a heavier, more full-bodied whisky, with sweeter,
spicier overtones and a rich, dark amber colour.
Bourbon casks are relatively small with a capacity
of 180 litres, the larger sherry butts holding 500 litres.
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