Many have tried to define and pinpoint what makes a good whisky. Both mere enthusiasts and seasoned experts have weighed in on what they think constitutes as a good bottle of whisky. They take into consideration an array of factors, from production to the final goods. Some things can be agreed upon, though. A good whisky is more than just the most expensive bottle or the one by the most renowned brand. It’s also more than just the year on the label. While you can use this as a guideline when considering your next purchase, it’s important not to be too fixated on these factors. No matter what the experts say, it all comes down to preference at the end of the day. However, there are a few considerations which they take into account when determining a good whisky.
Complexity of flavors
The difference between a whisky which can be consumed on its own and one that is better mixed with cocktails lies in the flavour complexities. A good whisky contains intricate combinations of flavors and is able to stand alone. You’re usually able to appreciate all the flavour profile combos going on within a single sip.
Not all flavors in a good whisky will come out in the same intensity. However, it’s when all the different levels of taste comes together that the whisky gets its edge.
Here are the eight flavor profiles normally found in whisky:
- Woody
- Fruity
- Peaty
- Floral
- Cereal
- Sulphuric
- Winey
- Feinty
Does whisky get better with age?
Many perceive whisky the same way they do wine—the older, the better. However, this isn’t necessarily true, and the year on the label is certainly not a guarantee as to whether or not it’s a good whisky.
The aging process always takes place in oak barrels. While the types of barrels vary, the same thing happens during this time. the wood of the barrel expands over time, together with the changes in temperature. This lets oxygen into the cask.
When the oxygen comes in contact with elements in the whisky, the liquid evolves and begins to take on the flavour profiles mentioned above. A whisky which has gone through a long aging period has had more time to develop these flavours.
A good whisky is then not solely dependent on the period of aging, but also on the type of cask its aged in.
Variety of oak cask used in aging
Several kinds of barrels are used in the aging process, all of which are most commonly made of oak. Preference really comes into play here, as each type of cask brings a different spin to the flavors in the bottle.
It isn’t that one type of barrel is better than the other. It just depends on the flavors you’re looking for.
Ex-port barrel
Some distillers will choose to age whisky in barrels which have previously been used to age port wine. This kind of wine is a dessert wine and imparts fairly sweet flavors. Whisky aged in these barrels inherit dried fruit flavors.
Ex-bourbon barrel
Casks that have been used to age bourbon is used to age other whiskies, most commonly Scotch. Ex-bourbon barrels result in fruity whiskies.
Ex-sherry barrel
Just like port, sherry is a sweet dessert wine with dried fruit flavors. However, sherry is drier than port, so any whisky aged in this kind of cask will contain a slightly drier aftertaste.
New oak barrel
Also known as virgin barrels, these are casks that haven’t been previously used to age any kind of alcohol or spirit. New oak barrels are commonly used to age bourbon, and are known for infusing an intense woody taste into the whiskey.