Effects on Scotch whisky composition and flavour of maturation in oak casks with varying histories

Summary Scotch whisky distillates in casks with different histories, but typical of those used in industrial practice, were compared by chemical and sensory methods over the first 3 years of maturation. Analysis by capillary gas chromatography showed differences in wood‐derived components, and analysis of non‐volatile and less‐volatile compounds by HPLC showed clear changes with maturation time, and differences between casks. Descriptive sensory analysis showed changes associated with the early stages of maturation, and some differences between casks. Sensory descriptor scores associated with wood‐derived materials (spicy, smooth, vanilla, woody) were modelled on data from non‐volatile compounds using partial least squares regression.