TLDR

Amburana casks: The Cinnamon Roll of Whisky

Discover the allure of amburana wood in whisky maturation. Experience the unique flavors it imparts, from cinnamon to vanilla. Explore its sustainability challenges and the future of whiskey maturation.

The Long Read

While traditional oaks have long held sway in the realm of whisky maturation, an unexpected interloper is causing ripples in the spirits universe - the exotic amburana wood. Hailing from South America and typically employed in the maturation of cachaça, amburana wood is now finding favour among whisky distillers, to the sheer delight of whisky connoisseurs with a taste for the new and unusual. Although the use of mizunara casks and the adoption of amburana are likely to remain minimal in the broader context of whisky maturation, they represent a thrilling novelty in an industry currently captivated by cask maturation and finishing techniques.

The emergence of amburana casks

Atlanta’s ASW Distillery made a significant impression on the industry by launching Fiddler Amburana, a high-wheat bourbon matured in amburana casks. This inventive concoction rapidly became their second-quickest selling product, indicating consumers’ curiosity towards this distinctive flavour profile. Chad Ralston of ASW Distillery vividly describes the result as akin to a ‘cinnamon roll in a glass,’ an allusion to the unique tasting notes imparted by the amburana wood.

WhistlePig, a distillery famed for its rye whiskies, introduced amburana-aged whisky to the American market, a venture that began with their Boss Hog series in 2018. The series quickly achieved critical acclaim. WhistlePig’s Chief Blender, Meghan Ireland, elucidates the allure of the wood: “Amburana wood emits plenty of baking spice notes, including delightful hints of vanilla and cinnamon, which harmonise perfectly with the spicy notes of rye.”

Distilleries using amburana casks

Beyond WhistlePig and ASW Distillery, a host of other distilleries have eagerly adopted amburana wood. Starlight, Fiddler, Koval, Red Line, Penelope, Nulu, and Ireland’s Teeling have all released whiskies finished in amburana casks, each adding their unique twist to the flavour profile. Meghan Ireland of WhistlePig views amburana casks as an eccentricity, due to the rarity of sustainably harvested specimens. Yet, the fascination with using diverse hardwoods for whisky maturation endures.

In fact, other exotic woods, such as native red gum in Australia and chestnut in Irish whisky, are making their presence felt in the industry. Alex Chasko, Teeling Master Distiller, notes, “The opportunity to explore other hardwoods and incorporate the best from around the globe is a significant advantage.”

Environmental implications of amburana usage

The burgeoning popularity of amburana wood in whisky maturation carries substantial environmental repercussions. Amburana, a tree species indigenous to South America, is classified as endangered due to deforestation and habitat loss, largely due to agricultural expansion. The rising demand for amburana wood for whisky casks could potentially intensify the strain on this already vulnerable species.

Utilising any wood in whisky production raises sustainability concerns. However, the situation with amburana wood is particularly critical given its endangered status. Responsible wood sourcing is a complex matter, necessitating meticulous supervision and regulation to ensure that harvesting practices do not contribute to deforestation or habitat destruction.

Regrettably, the demand for amburana wood, propelled by its unique flavour profile, has outstripped sustainable harvesting efforts. Uncontrolled usage of this wood could deplete its wild populations, resulting in severe consequences for dependent ecosystems. Moreover, the loss of amburana trees could exacerbate climate change, given their crucial role in carbon sequestration.

While the whisky industry has commendably demonstrated an interest in exploring new flavours through the use of non-traditional casks, it’s imperative that this experimentation does not compromise environmental responsibility. This could involve investment in sustainable forestry practices, such as collaborating with local communities to protect and regenerate amburana forests. Despite sustainability being a primary concern within the industry, securing a steady supply of sustainably harvested amburana casks remains a formidable challenge.

Amburana & Scotch

The Scotch Whisky Association, acknowledging the allure of such “non-traditional” casks, recently altered its regulations to permit their use in maturation. This amendment heralds fresh opportunities for creativity and experimentation within the industry.

The popularity of amburana

As the popularity of amburana whisky continues to ascend, questions persist as to whether it’s a fleeting fascination or a significant frontier in whisky production. “Whisky drinkers seem to really appreciate it. But is it somewhat of a gimmick? Time will tell. The proof, as they say, is in the pudding,” muses David Othenin-Girard, spirits buyer for K&L Wine Merchants.

As whisky enthusiasts delve deeper into the rich tapestry of flavours and aromas offered by amburana wood, it’s clear that its influence has triggered a broader discourse on the future of whisky maturation. Whether it’s a passing trend or a lasting paradigm shift in the industry, the exploration of new woods for maturation heralds an exciting epoch for whisky lovers across the globe.

Conclusion

The whisky industry’s recent fascination with cask finishing and maturation techniques has led to some intriguing developments. Among these, the use of amburana wood stands out for its distinctive impact on whisky flavour profiles. This South American hardwood adds a unique and exotic touch to the spirit, leading to an enticing exploration of new taste landscapes for whisky enthusiasts.

However, while cask finishing, especially with unique woods like amburana, has captured the industry’s imagination, it’s essential to remember that whisky’s complex character is the result of multiple elements working in harmony. Barley selection and yeast varieties also play a crucial role in defining the flavour of the final product. Different barley varieties can provide a range of malty, nutty, or even fruity notes, while yeast strains can influence the ester profile, potentially offering fruity, floral, or spicy undertones.

The whisky industry’s current obsession with cask finishing has undoubtedly opened a new world of flavour possibilities. Yet, it’s the careful balance of all these elements — cask, barley, and yeast — that creates a truly exceptional whisky. The biggest risk of all these adventurous casks is that we move away from the most important task of creating consistently spectacular spirit. As we move forward, it will be fascinating to see how distilleries continue to innovate and experiment, while also ensuring sustainability and maintaining the delicate balance that defines this beloved spirit.