WARNING NSFW! Today we are talking all about butts! Wait a minute, since you’re probably still working from home, disregard the NSFW thing and read on — don’t worry I won’t get you in trouble, I’m just trying to be a bit cheeky (pun intended).
So what exactly does this mysterious #whiskyhaiku mean this week? Well, as you know whisk(e)y must be aged for a minimum period of time in oak barrels in order for it to be considered whisk(e)y. However, there are actually a number of different types and sizes of casks that a whisk(e)y can be aged in.
The typical barrels used, known as American Standard Barrels, are approximately 200L in size, however, there are many other options that can be used. One of my personal favourites? Yep you guessed it: butts.
Formerly used to age Sherry, butts are the standard cask used for this fortified wine and are approximately five hundred litres in size (hence the reference in the haiku). Often whisk(e)y will be aged first in American Standard Barrels and then ‘finished’ for six months to two years in sherry butts to add rich, mature notes of everything from dark dried fruits to licorice to leather.
Why Do Different Sizes Matter?
Some of the things that the size of the barrel impacts:
- How much interaction the whisky has with the wood: the larger the barrel, the less interaction the whisky has with the wood which means the maturation is slower/less intense.
- The flavour of the whisk(e)y: some of these casks previously held other things in it. Butts previously held Sherry. Pipes previously held Port. The prior contents of the cask will influence the overall flavour profile of the whisk(e)y.
Question of the Week
Whisk(e)y is typically aged in an American Standard Barrel. Similarly, we have many habits in our lives that are ‘typical’. What is one typical thing you can change this week to evoke a new perspective or flavour to your every day routine? How can you get your ‘butt’ out there in a new way?
Additional Musings
If you want to know more about Sherry, I’ve created a brilliant Sherry 101 article that teaches you all about the different styles and how they contribute different flavour profiles to a whisky. Check it out here.
Related Terms to Know
Here are a few barrel types and sizes that are used for whisk(e)y maturation:
Quarter Cask: There is a lot of different sizes of ‘quarter casks’ and really it just depends on what ‘cask’ you’re referencing with that quarter size. In general though, a quarter cask will be around 45–50 litres (or a quarter of the size of an American Standard Barrel).
ASB: The short form for an American Standard Barrel. This is the standard for most whiskies and is approximately 200L.
Butt: As previously explained, Butts are the type of barrel used for Sherry and are approximately 500L.
Pipe: Pipes are a type of barrel used to age Port (which is a fortified wine from Portugal). While they range from 350L to over 600L it seems that the average sized Pipe is 550L.
Puncheon: These types of barrels are used for wine and are also often 500L.
Gorda: These types of barrels were formerly used to make whisk(e)y and are approximately 700L in size. However, many countries have rules that stipulate that whisk(e)y must be aged in barrels smaller than 700L to be considered whisk(e)y. Therefore these days, gordas will be used for blending, but not for aging.
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