Very interesting, I’m wondering if the design and thickness of the cask or even how well it’s put together by the Cooper makes a difference in how much angels share is lost. And as a result how much head space there is in a cask, which leads to a different flavour profile in two casks sitting next to each other in a bond.
surely a cask maturing on a scottish island with the amount of sea spray blowing around a dunnage warehouse would have a different effect to a cask of the same whisky matured in a palletised warehouse in the central belt on the mainland ? I can't see that there would NOT be a difference.
Very interesting, I’m wondering if the design and thickness of the cask or even how well it’s put together by the Cooper makes a difference in how much angels share is lost. And as a result how much head space there is in a cask, which leads to a different flavour profile in two casks sitting next to each other in a bond.
surely a cask maturing on a scottish island with the amount of sea spray blowing around a dunnage warehouse would have a different effect to a cask of the same whisky matured in a palletised warehouse in the central belt on the mainland ? I can't see that there would NOT be a difference.
Even the humidity and temperature from warehouse to warehouse will make a difference. This guy is full of shit