Posted 27 January 2020
Mash bills, fermentation regimes, terroir (though not after this weekend’s antics), filling strengths, wood types – there’s countless topics for enthusiasts to discuss and dissect. I’m therefore somewhat surprised that maturation temperatures just aren’t really a *thing*, and are rarely debated at least not with Scotch whisky. It’s usually mild or cold, its often quite wet, fill casks, lay them down, 2% angels share, apply some semblance of patience. Job done. And yet you don’t have to look far to see an industry unsure as to how to describe this fundamental process. On the one hand, some producers are keen to suggest that location and ambient conditions have no impact on their resulting spirit (particularly when all housed on the mainland), on the other, those same producers are quite happy to propose that location (particularly coastal ones) inherently shapes the profile of the spirit character. You really can’t have it both ways.