有看過我們之前那篇《威士忌香氣的由來》（https://thewhiskycircle.net/blogs/whisky-blog/whisky-aroma-2）的朋友，應該都知道木桶對於威士忌製作的重要性，今天我們繼續進一步探討，「木桶的尺寸」對風味塑造的影響。
酒標上常見的 Butt、Barrel 等術語，中文雖然都稱之為「桶」，但其實它們是有尺寸上的差異的。以下是普遍的尺寸概念給大家參考，實際上的容量會因為木桶製作方式而有數值上的落差：
Quarter Cask：125L
British Barrel：160L
American Bourbon Barrel：200L
Wine / Barrique Cask：225L
Hogshead：250L
(Sherry) Butt：500L
以酒液與木桶的接觸面來看，木桶越小接觸面就越大，對風味的影響越大；另一方面，如果木桶越大，與酒的接觸面就會相對變小，木桶對風味的影響越少。
所以一切都是相輔相成的，酒廠會根據蒸餾出來的新酒 (New Make) 特性，來構思用什麼木桶、熟成多長時間、造就怎樣的風味。以 sherry butt 為例，如果想塑造出恰到好處的果香感，就要先了解威士忌新酒的酒體，強勁的新酒可以像 Mortlach 16 年一樣 100% 都在雪莉桶中熟成，但如果新酒比較優雅溫柔，那在雪莉桶的時間可能就要縮短一些；而本身就極具個性的新酒，如果用 Quarter Cask 這種小型桶子熟成，時間就要精準拿捏或是再縮短熟成，要不然小小木桶未必能管得著壯漢個性的酒液。
Comments (1)
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