Whisk(e)y Cask Taxonomy Print

Oak and Time. That’s what it takes to transform perfectly clear, new make spirit into the liquid gold we know as whisk(e)y. Once the distiller has done their part, the cellar-master takes over, safeguarding the precious liquid as it matures in wooden casks (aka "barrels,"), extracting both color and flavor. The cask selected will have a major influence on the final product, and there are a wide variety of choices to be made in wood: from new, freshly charred American oak (Quercus alba) to reused casks of European (Quercus robur) or sessile oak (Quercus petraea). Casks can be refilled again and again, holding first wine, brandy, or bourbon, then reused for beer, rum, tequila ... And of course, that's just the start! There's a world full of casks, each with their own history, size, shape, and most important of all – flavor contributions – to the spirit we know and love.  Whisk(e)y Cask Taxonomy explains it all in a frameable 9 x 14 inch letterpress print (23 x 36 cm) perfect for hanging