At Hobart Whisky, ex-bourbon whisky casks are one of our most widely used cask types in our whisky production.
We use these barrels, which were previously used to age bourbon whiskey in the United States, because most ex-bourbon casks are made from American white oak, known for its ability to impart flavours like vanilla, caramel, and oak spice during maturation.
Our Signature whisky not only highlights these flavours, but takes on the barrels natural character within the spirit and this is the core of many limited release whiskies produced by Hobart Whisky.
How do ex-bourbon casks influence whisky?
Flavour: Vanilla is derived from lignin in the wood. Caramel and toffee is created by the natural sugars in the oak during the charring process. Coconut and tropical fruit are a hallmark of American oak influence and finally the subtle spices such as nutmeg, cinnamon, or clove, from the wood’s natural compounds.
Aroma: Often sweet and creamy, with hints of toasted wood, honey, and light citrus.
Colour: Pale gold to light amber, depending on the length of aging.
What affect does charr levels have on ex-bourbon casks and the new make that goes into them?
Ex-bourbon casks are charred to varying degrees, with the heat caramelizing the wood's natural sugars and creating a char layer that filters impurities and imparts flavour. Heavily charred casks tend to produce richer, smokier flavours, while lighter charring allows for more delicate, subtle characteristics.
