Aging

A term used to describe the holding of meats at a temperature of 34 to 36 degrees F. for a period of time to break down the tough connective tissues through the action of enzymes thus increasing tenderness.

* Is part of the process of the elaboration of Malt or Grain whiskies before bottling.
* In Scotland, the maturation or aging whisky is in oak (ex-sherry, ex-bourbon, ex-rum, ex-brandy, etc.) casks for long periods, at 63% to 65% alcohol by volume, minimum 3 years (compulsory since 1916) before it can be called and classified as Scotch Whisky, in dark and cool excise warehouses and, by law, has to be matured inside the territory in oak barrels of 700 liters of maximum capacity.
* Temperature has influence on aging; if it is warm the maturation of the whisky will progress faster.
* There are other factors that have influence on aging like type of wood, type of malt, previous contents of the barrel, the microclimate, percentage of alcohol, humidity, etc.
* Whisky does not mature further once it is in the bottle, filtered or not.