Evaporated whisky, also known as the “angel's share,” refers to the small amount of whisky that escapes from the cask during the maturation process. As whisky ages in its wooden cask, some of the liquid slowly evaporates through the pores of the wood and into the surrounding atmosphere. This natural evaporation occurs over time and is an inherent part of the whisky aging process.
The phenomenon of whisky evaporation has been observed for centuries and has become a romanticized aspect of whisky production. It is considered a sacrifice to the heavens, as if the whisky is giving back to the environment from which it originated. The term “angel's share” is a poetic way to describe this loss, implying that celestial beings are enjoying their own portion of the whisky as it matures.
The rate of evaporation can vary depending on various factors such as the climate, humidity levels, and the type of cask used. In warmer climates, the evaporation rate tends to be higher compared to cooler regions, resulting in a more significant loss of whisky over time. Conversely, colder temperatures can slow down the evaporation process, preserving more of the liquid within the cask.
On average, it is estimated that around 2% of the whisky evaporates each year. This may seem like a small percentage, but over the course of several years, it can add up significantly. For example, if a whisky is aged for 10 years, approximately 20% of the original liquid would have been lost to evaporation.
The evaporation of whisky not only affects the quantity but also has an impact on the flavor profile of the remaining liquid. As the whisky evaporates, it leaves behind more concentrated flavors and aromas, resulting in a richer and more complex spirit. This is one of the reasons why older whiskies are often prized for their depth and intensity of flavor.
While the loss of whisky to evaporation may be seen as a sacrifice, it is also viewed as an integral part of the maturation process. The interaction between the whisky and the wood of the cask is what imparts unique characteristics and flavors to the spirit. The evaporation allows for the exchange of compounds between the whisky and the surrounding air, contributing to the development of its distinct profile.
In the whisky industry, measures are taken to minimize the loss of whisky to evaporation. Distilleries often store their casks in warehouses with controlled environments to regulate temperature and humidity levels. This helps to reduce the evaporation rate and ensure a more consistent maturation process. However, some distilleries embrace the evaporation as a natural part of whisky production and consider it an essential factor in the creation of their unique spirits.
Evaporated whisky, or the angel's share, refers to the amount of whisky that evaporates from the cask during the aging process. This evaporation is a natural occurrence and is seen as a sacrifice to the heavens. It not only affects the quantity of the whisky but also contributes to the development of its flavors and aromas. The evaporation rate can vary depending on factors such as climate and cask type, but on average, around 2% of the whisky is lost each year. Despite the loss, the evaporation is considered an integral part of whisky maturation, resulting in the creation of complex and unique spirits.