What do Single Malt producers want in a bourbon barrel? A barrel that was dumped at a fairly young age or a barrel that held bourbon for as long as possible? Does a barrel pick up flavor from the bourbon or is a barrel that aged bourbon for a long time like a used tea bag, having had most of the flavor leached out of it?
What do you know and what do you think?
To answer the question, I imagine they'll take whatever they can, and that the majority will have been used two or three years, since that's what the majority of bourbon produced is. Whether older barrels are more or less desirable is a good question. I would infer that they will have a shorter life in Scotland, and less and slower influence, and thus in theory would be less valuable. But I'm guessing, and don't really know what the difference in terms of bourbon influence would be. I think the bourbon itself is supposed to take the edge off the wood, but be fairly neutral in terms of its own influence. Too much may not be a good thing.
I imagine that they simply supply 100 casks and attach an invoice for 100 casks. I'd be surprised to learn that they categorise or break the order down by outlining how long the casks have held bourbon for.
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