Posted on 05-09-2018 at 15:58 pm
Last week I was with a good friend on Islay which was brilliant again. And as you might know or not some mature their whisky solely on the island and others also have warehouses on the mainland.
What are your thoughts on the influence on the maturation here? Keen to hear your thoughts and maybe reference to (scientific) articles on the topic.
Posted on 05-09-2018 at 18:12 pm
I was always thought it did, Especiially with distilleries like Bowmore and Talisker. With them getting influence from the sea and thinking the barrels were all stored right next to the sea. Now I am not so sure.
Edited on 05-09-2018 at 18:16 pm
Posted on 05-09-2018 at 18:40 pm
They do this in case there is a fire and their entire stock is destroyed. I would imagine the stuff matured on the island is for single malts and the stuff stored elsewhere for blends.
I'd rather have a bottle in front of me than a frontal lobotomy. Tom Waits