If we didn’t have casks, we wouldn’t have whisky. It is the interaction within oak casks which is so fundamental to the end result; a slow transformation of clear new-make spirit into Scotch Whisky, creating a golden liquid with exceptional flavour.

As much as maturation matters, so does perfect timing and the perfect
cask. Choosing the right casks to transform our specially selected clear
new-make spirit into the best quality whisky is where our experience and
expertise excels.

From the species of tree to the level of heat charring on the inside of a finished cask, it is imperative that we have control over every aspect. From branch to barrel, we aim to deliver a perfectly matured whisky time and
again.

Over the next few sections we will explain the details we specify for our casks, what impact these decisions have on maturation, and how we maintain and manage our wood, for the benefit of our whisky. 

The size of the cask has an effect on the overall maturation of the whisky, and the final flavour profile. The relative surface area of the wood to the spirit will influence the speed at which flavour compounds are extracted from the carefully coopered staves into the whisky itself.

The three most common cask sizes used in Scotch whisky maturation are butt, hogshead, and barrel.

Stave thickness

Affects the speed and makeup of evaporation of volatile compounds from the spirit, influencing flavour profile.

During coopering the inside of the cask is heated. This serves two purposes: firstly it makes the wood more pliable for easy shaping; secondly the process begins to change the chemistry of the wood.

Heat transforms flavourless wood compounds into rich aromatic compounds that can be extracted during whisky maturation. The layer of carbon also extracts undesirable flavours and compounds.

The temperature level reached and length of time fired during this heating process make a big difference to the flavour profile of the wood. The heat levels cover a continuum from light toasting to heavy charring.

Gordon & MacPhail specifies these variables to an exacting degree based on the fate of the cask.

During maturation, monitoring casks activity (the speed at which the wealth of flavours from the cask are extracted by the maturing whisky) is incredibly important. Gordon & MacPhail endeavour to bottle at the point where the wood and spirit flavours are perfectly balanced for the style of whisky sought. 

Across our range the type of cask and the distillery character will vary however, our experience has given us a detailed understanding of the maturation process to guide us. This means we can determine when our whiskies are ready maintaining the highest quality in every single bottle.

There is always an element of anticipation when we decide whether a cask is ultimately ready to be bottled. After silently maturing in warehouses, developing individual characteristics, the casks are moved to our bottling hall in Elgin. This is where one journey ends and another begins.

Once we have decided on the precise strength the whisky should be bottled at, we add the liquid from the cask and the required amount of local water into a marrying vessel, where it is allowed to develop and combine naturally over a ten day period. This is a process that we have adhered to for over fifty years, as we feel that an additional period of rest is essential to allow the unique qualities of the whisky to truly shine through. 

Our skilfully coopered casks, which have previously held Bourbon or Sherry, deliver a full spectrum of flavour compounds: from sweet, vanilla, and tropical fruit notes, to rich toffee, dark chocolate, and spice notes. The array of flavours derived from wood is abundant across the Gordon & MacPhail portfolio with each whisky demonstrating its own unique flavour profile reflecting both the distillery character and the cask type