When you make a great Scottish whisky, the key is aging. To be known as “scotch”, the whisky must spend at least two years in a barrel in Scotland, which is how it acquires its colour and its wide aromatic palette.
To age the whisky, the Scots always use oak barrels. Those barrels are filled and stored in large buildings. Behind the aging cellar door, whisky becomes more complex with time.
When visiting a distillery, you can ask to see the aging cellar. That’s what I did. For long minutes, I walked between the rows, listening to the silence, only disturbed by the sound of my footsteps.
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