Whisky maturation in Scotland

Whisky maturation in Scotland

Once the distillation has been carried out, the oak casks are filled and placed in the cellar. Behind heavy doors, the whisky matures very slowly in order to become thoroughly Scottish.

To achieve a successful maturation process, the moisture level and room temperature are closely monitored.

For at least three years, the calm of the cellar is only disturbed by the passing of the seasons. Autumn, winter, spring, summer to reach perfection. The keyword is balance inside the cellar.

The Scottish environment is however able to express itself to the full. The oak barrels have a certain porosity. They allow the “angels’ share” to evaporate, a natural phenomenon which is essential in order to reach maturity.

This capacity to let the air seep into it allows Scotch whisky to be immersed in Scotland. This is also why whiskies matured by the sea have a naturally salty taste.

Throughout the maturation process, the whisky produces some beautiful golden colours. Inside the cellar, in each and every oak cask, dozens of very subtle aromas are developed.

Sir Edward's

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