Hey, where did my whiskey go?

Many folks think making whiskey is pretty simple, distill some mash into a high proof spirit and throw it in some barrels to age. This is the basic idea, however,the distiller does not realize a 100% yield on what is put into the barrel for aging. There is loss of spirit that occurs as the whiskey ages.

Some is lost due to evaporation, this is known at The Angel's Share. This shrinkage ranges anywhere from 1% to 2% of total volume per year up to as much as 10% to 15%. The amount of evaporation depends primarily on the storage conditions of the barrel. To a lesser extent the moisture and permeability of the barrel, proof of the spirit, barrel capacity and how full the barrel is filled. Approximately 100 million bottles of whiskey are lost to The Angel's Share every year worldwide.

Photo Courtesy Malt Whisky Trail

A smaller percentage of whiskey is lost to what is known as The Devil's Cut. This term refers to the whiskey that is absorbed by the wood. This loss usually accounts for a 2% to 3% loss during the aging of the whiskey. Recently, Jim Beam has developed a process to recover some of the whiskey that is absorbed by the barrel and are marketing it under the name Jim Beam Devil's Cut.

All this disappearing booze sounds like a bad thing, but it really is what makes whiskey the tasty treat that we all enjoy. As the whiskey expands and contracts into the wood is picks up flavor compounds from the wood. The porosity of the barrel is what allows outside environmental factors to flavor the contents inside. One of great example of this environmental flavoring is Speyside Scotches. The salty sea air imparts a definite salty, iodine, briny flavor.

Just remember, once the spirit is put into a bottle you can't blame your diminishing whiskey on Angle's Share or Devil's Cut, you'll have to take that one up with the hedonists at your household.

Photo Courtesy of Devil's Cut Edinburgh, UK