Or ageing. The process through which the whisky contained in its cask acquires its character. Some unfavourable components are eliminated through evaporation, at the same time as take place some complex exchanges between the spirit and the cask's wood, which are beneficial to the whisky's character and balance. See also the illustrated description of ageing in the pages about the making of whisky.
Change due to ageing or developing of subject(s) during experiment, either within groups or between groups. A threat to internal validity.
The process whereby distilled spirit is aged until it has the right flavours, strength and mellowness for whisky.
The mellowing and ageing of spirit in oak wood casks.
Process of leaving whiskey in casks to react over a period of years with the chemicals within the wood of the cask. The longer whiskey is left at the maturation stage the greater influence the chemicals within the wood will have.
The practice of storing whisky in casks in order to achieve a more mellow and well-rounded spirit. Many countries specify a legal minimum maturation period. During maturation the porous casks allow the whisky to interact with the external atmosphere, and the spirit takes colour and flavour from the wood. At the same time, some of the higher alcohols are transformed into esters and other compounds with attractive aroma profiles.
A process of holding beer at near freezing temperatures while the yeast precipitates out creating a smoother palate for the beer.
The time the whisky spends in the cask. During this time, which by law must be at least 3 years - but is usually between 8 years and 25 years, the whisky changes from the clear, fiery raw spirit into a mellow malt whisky of a colour varying from the palest yellow to the deepest amber.