Abstract
The sensory and chemical attributes of Scotch malt distillate matured in uncharred, American white oak casks, were compared with distillate matured in miniature casks of similar wood with a capacity of 6 Litres. The maturation profiles of the two types of casks differed in the pattern of extraction of wood components and in the flavour characteristics of the final distillates. The product from the miniature cask maturations was not comparable with a Scotch malt whisky, due to differences in the ratios of concentrations of extractives. This may relate to differences in oxidation rates in the two cask types.
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