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Does the microclimate influence the maturing whisky?

As long as I visit whisky nosing and tasting evenings, I'm being told, that the whisky which matures in cask is also influenced by the microclimate where the warehouse stands. This can also be read in many whisky books.

The last years this is a bit changing. Authors are asking themselves if this is true. Diageo (the company with the most distilleries in Scotland) says it doesn't matter where casks mature. Studies would have shown them, that it doesn't influence the maturing whisky if a cask matures on Islay are in Central Scotland.

I ask myself is this true, or is this policy influenced, just by the fact that it is just more cost saving, to put all the maturing cask at one spot where you can easily bottle them later on?

I like the idea that it really matters where a cask lies. It’s like being a little bit right there in the Highlands, The Lowlands, Islay are wherever the whisky is coming from, when you’re sitting at home and enjoying a dram.

I would like to know what others think of it.

 

We'll I think there is some influence. At least at the heavy Islland whisky's from south Islay.

Temperature effects the rate of oxidation and oxidation determines the concentrations of acids, esters ethyl acetate, furfural and tannin which in turn determine the concentrations of flavors taken from the wood in which the whiskey is aged. Microclimate as relatesd to temperature, at least, will determine the range and consistancy of temperatures ultimately determining flavor taken from the aging cask.