Posted 20 March 2020
When it comes to whisky, timing is everything and everywhere. The length of mash, fermentation and distillation all have a huge influence on the eventual character of the resultant spirit. Similarly the most commented on aspect of whisky production – maturation is, at its heart, purely a matter of time. Production is measured in hours and days. Maturation measured in months and years. For the most part, these variables are both understood and controllable – a tweak here, a change there having an fathomable knock-on effect on the rest of the whisky making ‘machine’. And yet, here were are in the midst of the biggest period of uncertainty the industry has possibly ever faced. And once again, it’s all about timing.