We use a variety of casks, including American oak, bourbon barrels and Spanish oak and Oloroso sherry casks. Casks impart flavours such as sultanas, raisins, candied-peel, cinnamon, nutmeg and caramel to the whisky.
In Scotland, regulations mean that whisky can only be made in casks of oak. Restrictions do not apply for English whisky, so we plan to experiment with other woods such as birch, acacia and maple. It will be fascinating to see how the spirit matures in these woods.
Remember, our spirit has to spend 3 years and a day maturing in the cask before it can legally be called whisky. We aim to create beloved spirits with the provenance, purity, passion and honesty that is the essence of the Lake District.
During its time in the cask, about 2% of the spirit is lost through natural evaporation. After 10 years as much as 25% can be lost to the ether. This is known as the "Angels’ Share" and explains why older whiskies are more expensive to buy; there is simply less whisky in the cask to bottle!
From a number of the leading bourbon distillers in the USA, these casks give a vanilla flavour to the spirit. The majority of our stock is matured in bourbon casks.
Oloroso hogsheads, carefully crafted in Spain from European oak, seasoned with this dark, medium sweet sherry.
Pedro Ximinez hogsheads, made from European oak in Spain, are toasted to a medium toast over an open oak fire, before being filled with this sweet sherry.
Tawny Port, crafted from French oak and used to season port between 10 and 15 years old, produced from grapes grown in the Cima Corgo area of the Douro.
Californian Cabernet Sauvignon wine casks, made from American Oak.