Each year, distilleries in Scotland lose around 2% or 3% of their whisky through evaporation. Usually, changing weather conditions and temperature fluctuations within the warehouses evaporates a small portion of our beloved liquid year after year. It's also one of the reasons why a 50-year-old whisky will be more expensive than a 10-year-old. After 50 years of maturation, there's around 35% of the total amount of whisky that was introduced in the cask from day 1.
Distilleries in other countries with subtropical weather such as India or Taiwan, lose up to 10% of their whisky through the angel's share. Even though the evaporation is faster, the maturation is faster too. So, these distilleries don't have to wait for too much to achieve interesting characteristics.
For example, Kavalan distillery in Taiwan has become an important reference for the whisky industry since they have managed to achieve in 3 or 5 years what Scotland achieves in 10 years or more. Interesting isn't it?
Do you want to learn more about the angel's share and loads of interesting facts about whisky? Give us a shout, our passion is to share our knowledge with you all. Cheers!
The view from the top table at a recent event in Barnbougle Castle's barrel-vaulted Banqueting Hall.
This glorious room is sixty feet long and is an incredible setting for a special event - plenty of space to entertain your guests in style!
1 1833 minutes ago
Name something as cool as motorbiking around deserted S-bends in the Scottish Highlands.... I’ll wait.
One from a recent exploration with @_s_roberts. Sadly, it’s neither of us on the bike.
3 2433 minutes ago
Sunlight and beauty at the Kylerhea narrows this morning.