Cask Types & Maturation Flashcards
7 cards from real CSP practice questions. Tap to flip, then mark Knew It or Still Learning — missed cards come back until you master them.
Read the first 7 Cask Types & Maturation flashcards as text
The 'angel's share' refers to which phenomenon during cask maturation?
Answer: Evaporative loss of spirit through the cask walls over time
The angel's share is the volume of spirit lost to evaporation through the permeable oak staves during maturation, typically around 1–2% per year in Scotland.
European oak (Quercus robur) used for sherry casks is known for contributing which flavor characteristics compared to American oak?
Answer: Spicier, more tannic dried-fruit and nut flavors
European oak (Quercus robur) has higher tannin and ellagitannin content, delivering spicier, fuller-bodied dried fruit, nut, and Christmas cake notes relative to American oak.
What does 'finishing' mean in the context of Scotch whisky maturation?
Answer: Transferring whisky to a different cask type for a shorter secondary maturation period
Finishing involves moving a nearly mature whisky into a different cask — such as a port pipe or rum cask — for a shorter period to add an additional layer of flavor.
Which Scotch whisky regulation governs the use of cask types and ensures only oak may be used for maturation?
Answer: The Scotch Whisky Regulations 2009
The Scotch Whisky Regulations 2009 (SWR 2009) define all legal requirements including that Scotch must mature in oak casks of no greater than 700 liters.
Under the Scotch Whisky Regulations 2009, what is the maximum allowable cask size for maturation?
Answer: 700 liters
The SWR 2009 stipulates that casks must not exceed 700 liters in capacity to ensure sufficient wood-to-spirit contact during maturation.
A 'port pipe' used for finishing Scotch whisky typically holds approximately how many liters?
Answer: 500 liters
A port pipe holds approximately 500–650 liters, similar in volume to a sherry butt, and imparts rich red-fruit and tannin character during finishing.
Which chemical compound, derived from oak lignin breakdown during maturation, contributes the characteristic vanilla flavor to whisky?
Answer: Vanillin
Vanillin is released from oak lignin as the wood is broken down by the spirit over time, contributing the sweet, creamy vanilla notes common in bourbon-cask Scotch.