Whiskey Cask Finishes

Although it’s technically a bit more complicated, you can roughly say that three major elements influence the taste and quality of a whiskey. The core of a whiskey is – of course – the destillate itself. The flavor intensity and depth is partially determined by the time it has aged in a wooden barrel or cask. The third component is the type of cask that a whiskey has aged in.

The type of oak influences the flavor of the whisky. And whiskeys that are finished (partially matured) or matured (spent the entire ageing period) in casks that previously contained another alcoholic beverage, adopt some of the characteristics of these fluids. These characteristics can vary greatly, so we have compiled an overview with the most common oak types and whiskey finishes and their influence on whiskey – both in flavor and color.

Cask type Influence on the taste Effect on the color
Virgin oak (new casks)
American oak (Quercus Alba) Mellow, soft, vanilla, caramel, butterscotch Very light
European oak (Quercus robur) Spicy, bitter, woody, oranges Light
Japanese oak (Mizunara) Delicate, vanilla, honey, pears, floral Very light
Whisk(e)y
Ex-bourbon Sweet, vanilla, caramel, toffee Gold
Ex-rye Spicy, vanilla, caramel, butterscotch Gold
Ex-peated malt Subtle smoky taste Gold
Sherry
Amontillado Sweet and sour, nutty and dry Amber
Fino Sweet, fruity, dry Bright
Manzanilla Salty, maritime, dry, light fruit Bright
Oloroso Dark fruit, nutty notes, intense Red
Pedro Ximenez Sweet syrup, dark fruit, raisins, dates Red
Port
White Port Sweet, golden raisins, exotic fruit Bright
Ruby Port Very fruity, dark berries, light spices Deep red
Tawny Port Dry, sweet, full fruit, spicy, oaky Brownish red
Other wines
Amarone Dry, ripe fruits, cherry, raisins, bitterness Red
Barolo Full fruit flavors, oaky bitterness Red
Bordeaux Strong fruity notes, forest fruit Red
Burgundy Fruity, sweet and dry Dark red
Champagne Dry, grapes, light citrus Bright
Hermitage Red berries, molasses, bittersweet oranges Light red
Madeira Fruity, sweet, dry and spicy Amber
Marsala Sweet, heavy and spicy Dark red
Muscatel (fortified) Yellow fruit, musky, syrupy sweetness and floral Gold to light red
Sassicaia Strong forest fruit notes, nectarine, ginger Red
Sauternes Sweet fruit, citrus notes and light bitterness Gold to amber
Spätburgunder Red fruit, toffee, honey, golden raisins Amber to light red
Super Tuscan Full red fruit notes, berries, ginger Red
Tokaji Sweet, light yellow fruit (mango, papaya, apricot) Bright to amber
Other cask types
Beer Malty, hops, herbs Bright to gold
Cognac Sweet, perfumy fruit, honey Bright to amber
Dark rum Sweet, molasses, vanilla, exotic fruit Gold to amber

Some cask finished whiskeys have names that refer to specific brands, vineyards, grape varieties or wine sub-types. These cask finishes may have an influence on the whiskey’s flavor that slightly differs from the effects listed above. Some examples are:

Amoroso or Cream Sherry – sweetened oloroso sherry;
Château Lafite, Claret, Médoc or Pomerol -all are different types of Bordeaux wine;
Barsac or Château d’Yquem – Sauternes wines;
Cabernet sauvignon, Merlot, Pinot Noir or Syrah/ Shiraz – red grape varieties that are used in different wines;
Chardonnay , Muscat or Semillon – white grape varieties, also used in various wines