Single Cask, Cask Strength Whisky: How wood & alcohol strength impact on flavour

As winter draws in around us, what could be better than a dram to keep us warm?

Scotch Whisky is renowned the world over, and it is something we, in Scotland, can be rightly proud of - even if we're not actually involved in its production! This is a classic drink, with a long history of production - and of protection for the name.

This evening, Bruce Farquhar, the man behind 'Dramfool', will give us a tasting of drams that are 'Single Cask' and 'Cask Strength'. These will be tasting measures, not full-serve bar measures. So, you need not fear the risk of over-consuming alcohol at high percentages by volume!

Distilleries combine numerous casks from their bonded warehouses to achieve the flavour profile that identifies their branded whiskies. The resulting combination then requires to be brought to the regulation alcoholic strength (often using the same spring water utilised in the distillation process).

Tonight, we will be sampling whiskies that have not been combined with other casks; they are Single Cask whiskies. They are also bottled at the strength at which they come from the cask - usually a fair bit higher than the standard 40% alcohol by volume (abv) found in shops.

The influence on the flavour profile derived from different wood (used for the barrels in which the spirit ages) and different alcohol levels achieved in the distillation and aging processes will be shared with us, using a number of examples.

These will be strong whiskies, in terms of alcohol, but the strength of flavour will not necessarily be so. All will become apparent to us on the night...!

Come along for a tutored exploration of the world of cask strength single cask whisky. You're not often going to find this for £30.

We look forward to seeing you. Slainte!