A brief on history of barrels and types of casks and barrels of the whisk(e)y world.
Painted Casks of Bruichladdich.
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What are these two things, are these same are they different; many of us know these terms and have these questions, may are confused. Well the answer is that in spirit ageing nomenclature “barrel” is a term for a wooden container of 180/200 liters/ 50-53 US gallons/ 40-44 Imperial gallons capacity and “cask” is an umbrella term for all types of vessels used in spirit ageing. So it can be said that:
All barrels are casks but all casks are not barrels.
Earliest records display the existence of barrels for food and wine transport since 350 BC; it was most probably made by Celts by palm wood. The same gained popularity and spread all over with the barrel makers of the Roman Empire. All kinds of bulk goods and coins were transported throughout the continents as trade expanded, there were crates and bags but they were not sturdy enough like a wooden barrel.
Ancient Roman engravings of wine transportation using barrels.
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Barrel transportation lost its importance with time and invention of different materials like steel containers. However, barrels saw a new life in the ageing of wines and spirits, it was not before the early 1800’s that Scottish whisky makers started ageing in barrels and they were just used to store large amounts of liquid.
As the cognac stock depleted in the 1800s due to phylloxera and the European aristocracy lost its spirit of choice, sherry took its place and the barrels in which they were transported remained stacked. The Scottish distillers saw an opportunity and bought the empty surplus casks; whisk(e)y storage was better in these barrels as the barrels previously used were most probably used for items like fish, grains etc. which would adversely affect the whiskies.
The more time spirit spent in the cask while stored and transported the better it tasted and slowly whisk(e)y replaced sherry itself. As Scott’s found out how these casks were changing the spirit for good, they started to regularize the process and now it has to be aged for a minimum of 3 years. As barrel ageing was regularized, distillers started to give importance to the quality of barrels and how they affected the spirit in them.
Oak was the favorite choice of wood; after trial and testing four types of oak were selected to be used for ageing spirits; American white oak (Quercus Alba), French oak (Quercus Sessiliflora), European oak (Quercus Robur) and Japanese Oak (Quercus Mongoloica).
American White Oak (Quercus Alba)
The major timber of the American continent, grown mostly in northerly regions of America. American white oak imparts lighter colour than European oak, they have high amounts of a compound called vanillin that imparts the vanilla and coconut flavours. Also adds secondary aromas of nuts, butterscotch, caramel, ginger and tropical fruits to the spirit.
Charring of Oak Casks
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French Oak (Quercus Sessiliflora)
It is generally a choice of oak for the aging of wines and most importantly Cognac. There are few distilleries like The Glenlivet, Jura, etc who use this oak. These are found in the forests of Tronçais and Limousine; tronçais oak is known for producing softer spirits while limousine is known for robust and more flavorful spirit.
European Oak (Quercus Robur)
Most popular in Spain and Portugal for making casks for the wine industry, it is used in the spirit world for finishing the spirit in them. The spirits are transferred from the casks they have been maturing to the European ex-sherry or port casks, which adds its distinctive flavor of fruit cake, dates, baking spices to the spirit.
Japanese Oak (Quercus Mongoloica)
Famously known as Mizunara oak, it’s quite a trend nowadays where people talk about the flavor profile of Mizunara oak. Softer than other oak and with a high amount of vanillins it creates a highly fruity and floral spirit with vanilla, honey, apples, sweet spice, and white flowers.
Mizunara Casks at Yamazaki Distillery.
Image Credit: reuters.com
Different Types of Casks and Barrels
Gorda
(700 litres/ 185 US gallons/ 154 Imperial gallons)
These are made of American oak, used in American and Scotch whisky industry not for maturing but for marrying different types of whiskeys/whiskies.
Puncheon Casks
(480-520 litres/ 132 US gallons/ 110 Imperial gallons)
Made of American oak, these barrels were popular in aging grain whiskies and were introduced around 1960’s. These can be used in their original form or can be conditioned as well, some send these barrels to bodegas in Spain to age the Sherries and returned back to distilleries and few would also use charring to condition the barrels. These barrels have a lifetime of around 60 years.
Sherry Butts
(478-520 litres/ 126-132 US gallons/ 105-110 Imperial gallons)
One of the oldest types of barrels used for aging, outside Spain it gains popularity in Scotland for whisk(e)y aging. Currently, one of the most expensive types of barrels to find and a popular barrel for finishing spirits. Few examples would be Highland Park 1988 (Cadenhead), Glengoyne 25 Y.O, Knockando 1996 (The Manager's Choice), Glenfarclas 1994, Ron Zacapa XO Rum and Brugal XV Rum.
Hogshead Casks
(250 litres/ 56-66 US gallons/ 49-54 Imperial gallons)
Made from a combination of ex-bourbon and new oak staves. The bourbon barrels are broken down and combined with new staves to create a bigger cask that increases the storage of spirit in the same warehouse space. The name originates from the term ‘hogges hede’ which indicates a unit of measurement equal to 63 gallons, which is larger than a hogshead barrel used (54 gallons).
Barriques
(225-300 litres/ 59-79 US gallons/ 49-66 Imperial gallons)
Used in the respective regions to age wines and cognac, these are also used in aging or more specifically finishing whisk(e)y in various parts of the world. Few examples would be Bunnahabhain 2008 Mòine Bordeaux, Dalmore Cigar Malt Reserve and Bowmore 26 Year Old The Vintner's Trilogy French Oak Barrique Single Malt.
American Standard Barrel
(180-200 litres/ 50-53 US gallons/ 40-44 Imperial gallons)
Mostly made of American oak, these are the most popular and commonly used barrels used in the whisky world. These barrels are charred and used for the maturation of American whisk(e)y before they are sent off to other whisk(e)y and rum producers.
While this is a beginning, there is much more in the world of casks and barrels. Dig deep and learn more.
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