Whisky makers will discuss selecting oak whisky casks. Factors such as the craftsmanship of the whisky maker, cooperator technique for making whisky cask, plates, thickness, cask size, toast, and cellar conditions, and time in wooden cask oak for whisky – all of which influence the character of the whiskey.
When the whiskey barre is about 5 years old, it becomes neutral in its effect on the taste of the whiskey. Most of the best whiskey in the world is aged in wooden casks, unlike stainless steel tanks. Oak casks enhance the taste, aroma, and complexity of whiskey by removing substances from the wood in the whiskey.
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Historically, wood species were a matter of tradition, whiskey, economy, and personal taste. Mahogany is typically used in the construction of perforators or bars that are many times larger than a traditional 60-gallon oak cask.
However, redwood was no longer used because it was too difficult to bend the sticks and gave the whiskey its yellow color. Chestnuts, which are high in tannins, are too porous and need a paraffin coating to prevent excessive whiskey loss during evaporation.
Due to its strength, performance, and lack of extracts of unwanted flavor or color, oak is used almost exclusively for aging quality whiskey casks.
Oak is resilient, unlike hardwoods such as apples or cherries, rainbows arch without breaking, and has a neutral woody odor. Oak is high in tannins, an essential aromatic component in fair quantities that age whiskey by absorbing oxygen which would otherwise damage the whisky.