Bourbon Casks

Before filling, bourbon casks are set on fire for up to a minute, leaving a charred black layer. This opens up the grain, as well as creating a very simple filter.

And thanks to U.S. law, all bourbon is aged in brand new oak casks. From forestry workers in the Ozark National Forest in Arkansas (where much of the American Oak is grown), to coopers, this keeps plenty of people in work. It also means a ready supply of casks for Auchentoshan.

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UNIQUE FLAVOURS

To the eye

These charred casks are dark to begin with - and lend their colour to our whisky as it matures, especially during the first 12 years.

To the tongue

Charring caramelises the wood sugars - and these leech into the maturing Auchentoshan, giving a characteristic vanilla flavour.

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