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Forestry 1995 68(3):203-230; doi:10.1093/forestry/68.3.203
© 1995 by Institute of Chartered Foresters
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Effects of oak wood on the maturation of alcoholic beverages with particular reference to whisky

J. R. MOSEDALE

Oxford Forestry Institute, Department of Plant Sciences, University of Oxford South Parks Road, Oxford, OX1 3RB, England

Oak casks are used for the maturation of a wide range of alcoholic beverages. Focusing on whisky production, this paper reviews the influence of oak wood properties on the flavour of alcoholic beverages. It examines whether the selection of wood or casks on the basis of their effects on flavour can be justified given our present understanding of the process. The current use of oak casks in whisky manufacture is briefly summarized and the wood properties, both chemical and anatomical, that might influence flavour are described. These characters vary in both the virgin wood and the used casks. The factors influencing this variation are identified. The review also highlights weaknesses in past studies on the subject and proposes research that would allow future work to be more productive and applicable. Despite our incomplete understanding of the role of cask properties in maturation, the selection of wood or casks on the basis of their effects on flavour is feasible.

Received 8 January 1994.
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