Now my burning question...
What if you shred old casks into grainsize peaces and toast it. Then you let the new spirit drain through this granulate, before it is collected in the spirit reciever.
Ofcourse then you will have to mature this spirit into whisky in at least three years.
What will the result be? A very well matured young whisky? or perhaps a illegal made whisky? or a whisky with pre-maturation in stead of finishing? Or an incredible wrong whisky perhaps?
This question is not to offend people and their opinion, but only to look in a different way to whisky and satisfy my endless curiosity.
) is effectively "charcoal" filtered in a manner similar to what you described. <HR></BLOCKQUOTE>
Okay sounds logical, but what I meant was not how to clear impurities from the whisky with charcoal of maple wood or whatever, but toasted wood from casks to add extra flavour of the wood.
Anyway, I still have the question, what will happen to the very whisky. Can it be sold under the name Scotch. Or maybe the question should be... is it done in Scotland?
[This message has been edited by old rarity (edited 28 May 2003).]
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