@Mark you mentioned on the last podcast the additive and subtractive effects of cask aging that get us our beloved whisky. That got me wondering about whether that subtractive part is what the “rapid aging” efforts are missing. That is, I’ve read they put wood chips in with the whisky in a pressure tank. Not a scientist but I can imagine an argument that this could impart some flavor to the whisky quickly (like an Instant Pot maybe?), but how do they try to recreate the subtractive filtering that is critical?

Posted by hrc at 2023-07-22 20:54:53 UTC