The name has origins dating back to the fourteenth century. In 1460, there is a reference to “hoggys heddys of wyne” and a command from the court of King Richard III in 1483 called wine casks “hogsheads”. 

Philologist Walker William Skeat (1835-1912) had several ideas about the word’s origin:

Hogsheads typically had an oxhead brand on the ends of the barrels. Skeat’s research found that the Dutch word, oxhooft, the Swedish word oxhuvud, and the Danish word ovehoved. One of the most common theories is that the old Germanic term oxhoft for oxhead was corrupted when it was translated to English.

Despite this theory the origin of the name remains a mystery. Hogsheads were used to store wine, beer, and rum. They were not used by whisky distillers until the mid twentieth century.

Hogsheads were most commonly used in Scotland and Ireland and were called Tocsaid in Gaelic. However the name was only widely adopted by whisky distillers in the mid twentieth century when they started repurposing used bourbon barrels into hogsheads.

Hogshead Size and Capacity Compared to Other Casks

Hogsheads are sourced primarily from the United States where they were used to age Bourbon. Since bourbon rules required that the spirit be aged in new oak, there is a large supply of second hand barrels available for Scottish distilleries to use.

Wooden barrels used to age whisky come in a variety of different sizes:

How Is a Hogshead Made?

Since the 17th century, sherry casks were the preferred ageing vessel used by Scottish distillers, however the second world war created a shortage and distilleries needed to find an alternative. They turned to their American neighbours, choosing used bourbon barrels. 

The barrels are taken apart and the staves (the bent wooden slats) are then packed and sent to Scotland where a cooper (barrelmaker) cuts them into thin strips and adds extra staves to increase the size of the barrel, transforming it into a hogshead. New larger oak ends are added. 

The staves are secured with wooden or metal hoops. The barrel is then sealed using reeds or a similar type of sealant. Five standard two hundred litre American oak bourbon barrels can be made into four hogsheads. 

Although bourbon barrels are the most common type of material used when making hogsheads, they can also be made from new American oak, European oak, and Spanish oak. While the practice is rare and expensive, old sherry casks prized for their rich flavour profile are also used to make hogsheads.

Why Are Hogsheads So Popular in Scotch Whisky Maturation?

Hogsheads are the second most popular oak barrel used by whisky distillers. Their medium size means that they hold more whisky than smaller bourbon barrels but are still easy to move without machinery, are relatively inexpensive, and can be easily stored in the warehouse. 

Hogsheads offer a perfect ratio between oak surface and whisky volume. The larger volume reduces the level of wood extracted, reducing char and harsh tannins. The finish is smoother and full of complex flavours. The barrel size is ideal for the long ageing periods of fifteen years or more. 

Which Scottish Distilleries Use Hogsheads for Ageing Their Whiskies?

More than ninety percent of Scottish distilleries use hogsheads to age their whiskies. 

Some of the notable distilleries include:

• Glenfiddich matures the majority of its whisky in bourbon hogsheads creating the classic finish of vanilla, coconut, honey, and light spices. 

• Oban uses bourbon hogsheads to start the aging process and often finishes in sherry creating a beautifully balanced finish. 

• Highland Park uses a combination of bourbon hogsheads and sherry casks.

What Is the Flavour Profile of Whiskies Aged in Hogsheads?

The flavour of the final whisky will be dependent on the type of oak it is aged in.

American oak: High levels of vanillin gives whisky its classic vanilla nuances. There are also often notes of toffee and caramel. American oak results in a robust assertive flavour profile. It is denser than European oak with less evaporation of “the angels share” during the ageing period. 

European oak: High concentrations of lactones give subtle nuances of coconut and fruit flavours in the final whisky.

Old sherry hogsheads produce a whisky with a rich, complex, and sweet flavour that is characterised by dried fruits such as plums, figs, dates, and raisins, nutty notes of almonds, hazelnuts, and walnuts, and warm spices: nutmeg, cinnamon, and clove.

The adoption of hogsheads is the result of the American one use rule for bourbon ageing and a shortage of sherry casks. The use of fully renewable materials, easy storage, unique flavour characteristics, and the ability for successful long term ageing means that hogsheads are now a core ingredient in Scotch whisky production.

Also read:
Types of Whisky Cask
What Are The Different Whisky Cask Sizes?