[MM-MALTS-L] RE: Change in maturation

[Kraaijeveld A.R.]

My immediate guess is that it will increase oxidation, analogous to what happens in a partly-emptied bottle. What effect this will have in the ultimate taste is anyone's guess!


slainte, Lex







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Fly, you greatest fool
Why can't you say what they want you to
Why can't you do what they taught you
And show what they wanted of you

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Rivers of milk are running dry

Can't you hear the dolphins crying?



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Dr Alex R Kraaijeveld
Lecturer in Ecology & Evolution
School of Biological Sciences
University of Southampton
Building 62, Room 6031, Boldrewood Campus
Southampton SO16 7PX
Tel: +44(0)23 80593436

Fax: +44(0)23 80594459

Email: arkraa at soton.ac.uk<mailto:arkraa at soton.ac.uk>

Website: www.sbs.soton.ac.uk/staff/ark/ark.php<http://www.sbs.soton.ac.uk/staff/ark/ark.php>

School Website: www.southampton.ac.uk/biosci<http://www.southampton.ac.uk/biosci>

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________________________________
From: mm-malts-l-bounces at grsnet.net [mailto:mm-malts-l-bounces at grsnet.net] On Behalf Of Magnus Orrenäs
Sent: 28 August 2009 10:05
To: mm-malts-l at grsnet.net
Subject: [MM-MALTS-L] Change in maturation

Hi all

I am a lurker since more than ten years and I have been very happy that way, sharing all the wisdom and debates on this list.
But now I feel the need to come forward with a question of my own.

I am together with some friends the lucky owner of a cask of Bruichladdich. We have now been given the possibility to bottle only 1/3 of the cask (bourbon barrel) and to leave the rest for a few years more.
I think it would be very interesting to have two different age expressions of the same whisky, I like the idea.

I expect the maturation process to be different with the cask containing 1/3 of air (or rather alcohol vapours), but different in what way?
What could we expect from the aging process for such a cask?

Any thoughts appreciated

Cheers
Magnus
Stockholm, Sweden








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