Let's talk about... wood

[@alyamaut]

Great information, I would like to know if the saltiness in the whisky comes from the cask or from the sea breeze in the warehouses in winter season? Thanks a lot

[@Bar-Hillel]

The saltiness comes form teh atmosphere in which the casks are matured. Whisky matured far from the sea does not have the salty element, whisky matured near the sea does. However, the trend to maturing in non-Dunnage warehouses will reduce the influence of the sea.

[@jorennuyts4182]

Hi ​​⁠@@Bar-Hillel ,
Just read your comment and I think that’s not correct what you answered. First of all, salt molecules are too big to penetrate into the wood/casks so that doesn’t make sense.
Second, a lot of the casks (for example Talisker - ‘Made by the sea’…) are maturing on the mainland and not near the distillery itself nor the sea where the distillery is located. So I think that the saltiness is not necessarely from the sea but rather from the way they do their distillation, setup of the process, etc.
Maybe @edinburghwhiskyacademy can help us?

[@willemkilian9563]

Nice video. Would like to see one like this but with more detail!

[@NeonSonOfXenon]

Super helpful, thanks