Whisky Knowledge: Maturation 

Thanks for your videos, Horst

Thank you, I appreciate this opportunity to learn.

Thank you for taking time to share your knowledge and experience with all of us Horst you and Ben are doing a great job.

I learn so much from this channel and from the whisky.com website as well, thank you very much!

Love your videos sir! By the way, for the Americans, 150C = 302F!

Believe it or not there are people who are as nerdy about vodka as we are about whisky. I don't really understand why but that doesn't change the fact.

I had to watch this twice. lol

Horst---if the feints evaporate first, and are thus always outside of the heart cut, wouldn't it not matter wether they catalytically convert, as they'll never reach the Cask?

NAS "is done" by removing the age statement, no more, no less. NAS does not mean that a whisky isn't aged, it doesn't mean that the whisky doesn't have an age, or that that age doesn't matter to the whisky's character, only that said age isn't discussed for marketing purposes. The entire process of maturation, as the term indicates, is time-sensitive chemistry - not "cask magic" - and the horizontal axis on the chart shown could be more accurately relabeled "age" or "time" rather than maturation. The doublethink with NAS is the industry's completely nonsensical message that "age matters here (with age statements), but doesn't matter over there (with NAS)". It's frankly embarrassing to watch someone with so much obvious whisky knowledge avoid the central issues of the topic so as not to have to bring himself into conflict with current industry marketing schemes. NAS, and the shorter maturation times that it is obviously helping to conceal, is really nothing less than the vodkaization of whisky and it's sad that whisky's "experts" are aiding and abetting this process by misleading consumers about the influence of time and age.