Whisky and Corks

 

The relationship of whisky and corks continues to be questioned and very few people know of its significance and how science works. While some enthusiasts remain baffled regarding whisky being corked and later leading to smelling and tasting cork taint in a high alcohol spirit like whisky, some openly support it for their trust in its tolerance. It is essential for whisky brand ambassadors to know their product, what they are promoting and what the science behind it is.

Cork taint in whisky is a very misunderstood area while on the other hand, cork taint in wine is not questioned at all. Cork taint is the by-product of a bug commonly referred to as TCA – 2,4,6 Trichloroanisole and is a result of airborne natural fungi coming into contact with chlorinated phenolic compounds. Cork taints have come up to be known as deteriorated cork but they really just become contaminated through other materials that the liquid comes in contact with during transportation, production or packaging. Having said that, it takes an upper hand and more knowledge to identify what is cork taint and what is not.

The procedure that goes into proving and manufacturing cork is prone to producing TCA and in turn contaminates the cork. Wood being an easy medium for the TCA to transfer, is highly infectious for whisky casks. Overseas shipment and transfer make the whisky containers and bottles even more prone to infections and contamination ; the cases simply being above water can harm the liquid. Fungi and bacteria like penicillium, aspergillus or botrytis cinerea and rhizobium are not susceptible to serving in the spirits with high levels of alcohols but the chemical that they produce – TCA, makes it through without any hassle. Bars and restaurants need to make efforts to educate their staff regarding corked wine and whisky being in bottles.

Even cheese and sake pose similar risks and is thus known to us that cork taint can be present in other beverage and food items along with similar potential risks. TCA can be detected in lower concentrations as well and in the case of wine and whisky, it can be found typically on the nose. Worst affected drinks are simply undrinkable and others can be either dull or flat. All in all, cork taint in whiskies surely exists and is not a myth with its chemical happily surviving within the whiskies. However, it should be pointed out that corks are not the sole reason for the whisky to be defected rather, a number of materials that come in contact during the procedure.

More Information :-  https://spiritsandrituals.com/whisky-and-corks/