There's a lot of lingo when it comes to the casks used to age Scotch whisky. Coming from the USA and Spain most commonly, as ex-Bourbon and ex-Sherry respectively, these casks vary in size. As a general rule, bigger cask sizes need more maturation time, as the smaller the cask, the less time is needed for the liquid to take on flavour. This is because there is a greater ratio of wood to spirit, with more surface area for the liquid to interact with the wood and gather all of that precious flavour.
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