Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
The review surveys wood origin, heat treatment, spirit strength, cask size and alternative aging treatments. Faster extraction or more phenols in small casks does not establish equivalence to long maturation or better sensory quality. Its boiling-point-only account of barrel evaporation is too simplified for unqualified reuse.
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124. PDF pp.10–11, Section 6, Maturation.
11
10
Espitia-López et al., “Innovation and Development,” 10–11.
Section 6, Maturation
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Source and locator
Espitia-López, Victor L., Frida P. Malpica-Sánchez, Héctor B. Escalona-Buendía, and José R. Verde-Calvo. “Innovation and Development in Whisky Production Around the World.” Beverages 10, no. 4 (2024): 124. https://doi.org/10.3390/beverages10040124.
PDF pp.10–11; Section 6, Maturation.
Formatted outputs
Espitia-López et al., “Innovation and Development,” 10–11.
Usage map
The review surveys wood origin, heat treatment, spirit strength, cask size and alternative aging treatments. Faster extraction or more phenols in small casks does not establish equivalence to long maturation or better sensory quality. Its boiling-point-only account of barrel evaporation is too simplified for unqualified reuse.
Espitia-López 2024 IN7 — Extraction speed does not establish mature-whiskey equivalence
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