Guess what happened: The Scots needed more used bourbon casks for their increased production but the Americans produced less and less casks per year. So what to do as a Scotch distillery? Two simple things: First you cut down on maturation times to use the same cask more often (a cask can mature twice as much of a 5 year old whisky than of a 10 year old) - that is why all the NAS (no age statement) editions now flood the market.
If this does not solve your cask shortage problem you have to use additional new, never used before casks (the same way as the bourbon distilleries do) and create a new Scotch category of "virgin oak matured whisk(e)ys". And if even that is not enough then you simply mix this virgin matured spirit into your standard products (of course these products taste differently after that, and surely not to the better). You do not believe me? Simply compare recent Ardbeg or Laphroaig batches to bottlings about 10 years ago - I bet you will taste the difference...Of course no one will tell you all this background info, the marketing guys and girls create nice stories instead why this is all perfect to us, the customers. But I have one question to the Scotch whisky industry: If you offer me a Scotch that tastes like a Bourbon - why should I not switch to Bourbon at all?