Supports a systems model in which cask, new make, fill strength, time, and environment must be evaluated together.
The cask examples are largely Scotch-centered, but the governing principle applies to American wood policy and entry-proof design.
Conner states that maturation should not be treated as homogeneous across cask types; flavor develops through a particular distillate paired with a particular cask over time. New charred, ex-sherry, ex-bourbon, refill, and regenerated casks differ in extract, adsorption, masking, and their fit with heavier or more delicate distillates.
Printed p. 303 / PDF sheet 781
Printed p. 302 / PDF sheet 780
Chapter 16 — Cask type
Verified against extracted text and rendered PDF sheets 780–781 on 2026-08-27.
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