OPEN & CLOSED

erms like ‘wood management’ and ‘cask selection’ may sound pragmatic and simple, but they represent very complex and strategic decision-making processes that whisky makers must all contend with, as every detail of a cask influences the development of malt whisky. These decisions include selecting the level of toasting and/or charring of casks, the cask size, the previous occupant (if any) of the cask (e.g. ex bourbon or wine seasoned), and both the species and geographical provenance of oak, though these are often conflated as being the same and simplified as either American or European. However, both the species and geographical origin of oak determines important characteristics that will impact maturation. For example, a key factor determining how a cask will behave during maturation is whether it was constructed from open grain (sometimes called ‘loose’ or ‘coarse’) or closed grain (also called ‘tight’ or ‘fine’) oak.