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

[Joe Barry]

Hi all

If we accept that whisky does not mature further in the bottle then
"harmfull" oxidation may occur once the bottle is opened. In this case
however  it is surely no different to a barrel losing its "angels share"
albeit a tad more quickly?

Just my tuppence worth.

Cheers
Joe





On 8/28/09, john marrinan <john.marrinan at gmail.com> wrote:
>
> First of all, I don't know what I'm talking about... But, more air in the
> barrel would mean more expansion and contraction inside. The air would
> expand and contract more than the liquid. This might increase pressures in
> the barrel, maybe forcing the liquid in and out of the wood more. Maybe this
> would contribute to the maturation. All guesses, of course.
>
> Additionally, depending on the orientation of the barrel in storage, it
> would change the surface area in contact with the wood.
>
>  On Fri, Aug 28, 2009 at 10:30 AM, Kraaijeveld A.R. <
> A.R.Kraaijeveld at soton.ac.uk> wrote:
>
>>   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
>>
>>
>>
>>
>>
>>
>>
>>
>>
>> *~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~***
>>
>>
>> *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
>>
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~*
>>
>> * *
>>
>> *Rivers of milk are running dry*
>>
>> *Can't you hear the dolphins crying?*
>>
>> * *
>>
>> *~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~*
>>
>>
>>
>> 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
>>
>> Website: www.sbs.soton.ac.uk/staff/ark/ark.php
>>
>> School Website: *www.southampton.ac.uk/biosci*
>>
>>
>>
>> ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~
>>
>>
>>  ------------------------------
>>
>> *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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>>
>> _______________________________________________________________
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