Rolling Out a Smaller Barrel Sooner
THE indispensable ingredient in great whiskey is time: years of aging and mellowing in casks. But in the world of craft whiskey, a growing number of distillers are unwilling to wait that long.
With a range of new technologies and techniques – smaller barrels, ultrasound machines, pressure chambers – they can put on the shelf in a matter of months, if not weeks, whiskeys that they say compare to ones matured for three to five years.