Whisky Magazine Issue 87
This article is 6 years old and some information provided may be time sensitive. Please check all details of events, tours, opening times and other information before travelling or making arrangements.
Copyright Whisky Magazine © 1999-2017. All rights reserved. To use or reproduce part or all of this article please contact us for details of how you can do so legally.
email the team email@example.com.
A mature question
Having had a very pleasant cold winter's evening enjoying a friend's warm fire with an excellent glass of very old whisky, I am left with the eternal question: “Does whisky mature in the bottle?” Samples of older whisky reveal an inspiring mellowness, but it leads to the musing of how did they taste when they started out, to be able to result in one of life's most memorable experiences. Perhaps the atmosphere of directed us to the thoughts of Shackleton's whisky. Well being a retired chemical engineer I cannot help think if you bottle a bunch of organic chemicals with oxygen for 100 years there will be some sort of reaction.
The alcohol will probably remain as pleasant as we know, but what about the fine extracts from the cask. For an engineer they must have changed.
Obviously with this attitude I am against the accepted industry norm but maybe the Shackleton find could shed more light on the matter, or your readership will add their thoughts to the problem, maybe a survey of engineers or tests might help. Whatever the outcome I still hold the view the results of time are excellent.
A. Leonard, Preston UK
The ears say cheers
I enjoyed your ‘editors words' about music & whisky matchings. I work in the music business here in Australia so, obviously I'm a big music fan and also a lover of single malts.
I have spent many an hour working hard to match whisky with music. Of course, like anything artistic, music & whisky are a personal taste issue, ...