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A comment on Why Japanese Whisky Is So Good and So Hard to Find. Parent comment

Re:Why Japanese Whisky Is So Good and So Hard to Find by paavoova on Friday July 13, 2018 @06:28PM (#17527415)
The process to produce the casks could be accelerated in the same pressure-aging process on wood pieces, which can then be used in place of the casks. And as the surface area of wood pieces is far larger than that of a barrel, and since pressure causes full penetration of the wood, it requires far less wood volume to produce the same chemical interactions and leaching. It may therefore be economical to buy the used casks and cut them up for use in the pressure-aging process.

Anything to get away from being reliant on aged wooden barrels to produce aged whiskey at a huge markup simply due to the time required for the archaic process. That's what is silly.

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Re:Why Japanese Whisky Is So Good and So Hard to Find by tptacek on Friday July 13, 2018 @06:47PM (#17527532)
There's more than wood in these casks. Aging in a sherry butt extracts sherry flavors, which are unmistakeable --- you don't need to be a whiskey nerd to notice them any more than you need to be a beer nerd to notice the difference between an APA and a porter. And sherry butts get used in cycles for multiple batches of scotch.
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