The maturation stages of your whisky



Your 30-litre cask has just been filled with your personal choice of recipe, either smoky or elegant. As soon as the distillate is poured into the cask, the journey to becoming an exciting, unique whisky begins. The first and most obvious change is the colour of the distillate; already during the first year you can see how the distillate starts transforming into a new golden form.


Your distillate is currently going through an exciting transition. The colour becomes deeper and the oak’s inherent flavours and characteristics begin to be reflected in your distillate. If you taste it, you can sense the first light oak notes and feel how they are slowly being integrated into the fruity distillate. At this stage, the distillate is light in terms of its body and also has a real spirit-like character. 


From having been a light and transparent malt distillate, the oak is now beginning to have a significant effect, which is reflected in new aromas and a lightness when the liquid is tasted. Notes such as vanilla, caramel and spicy herbs are aromas that can usually be identified during the early part of the maturing process.


Congratulations, your cask is 3 years old In the world of whisky, that is a magical number as the distillate can now technically be called whisky! Inside your cask, the transformation continues, and the previously sharp, spirit-like feel now begins to become more rounded and give a more harmonious mouthfeel.


Your whisky now has a fuller base, otherwise know as its body. You may also notice that it has acquired a more oily character. If it is a smoky recipe that is maturing, it is common for the whisky to now reach a fine and harmonious balance between its inherent smokiness and the cask characteristics. At this age, it is especially important, and very enjoyable, to keep track of your cask’s development.


In Mackmyra’s 30-litre casks, the amount of contact between the oak surface and the contents of the casks is greater (in terms of volume) than in the case, for example, with a 200-litre cask, which is one of the most common cask volumes. In short, this means that your cask develops in a very intensive process. A whisky that has been stored for 4-5 years in a 30-litre cask usually has an abundance of character and attitude.


/ Malin Åberg, Marketing, Mackmyra Whisky