Balcones to experiment with different maturation climates

Jared Himstedt, head distiller at Texas-based Balcones, has called for a shift in focus from age statements to where American whiskey is matured.

Balcones is sending casks of whiskey to different parts of the US to experiment with maturation climates

The distillery is looking to mature its whiskey in different climates, in order to discover the impact weather conditions have on the transfer of colours, tannins and flavours from cask to spirit.

Speaking to The Spirits Business, Himstedt said: “Historically, we had two parts of the world that made almost all of the whisky that Americans drink, and that’s Scotland and Kentucky.

“People are familiar with these climates and what those age statements mean for those whiskies.”

In order to discover the impact climate has on whiskey maturation, Balcones is working with its cooperage to send casks of spirit to different corners of America for maturation.

Himstedt added: “We’ve got a project going with our cooperage to get a batch of barrels of single malt made that are as consistent as possible. We’re going to send some to about five or six other American craft distilleries that we’re friends with.

Balcones’ head distiller Jared Himstedt hopes more people will start talking about maturation climates

“We’ll do some sensory samples every six months or so over five years and hopefully we’ll see something that we can share with the larger community.

“This is already in the works and I guess maybe if we want to get really crazy we might be able to send a few barrels across the pond, but I already know that will take a lot longer.”

The Waco-based distillery began looking into the impact of climate on American whiskey maturation after coming under fire for the lower age statements on its whiskey.

Himstedt said: “When I start trying to tell people what the Texas climate does to ageing, it sounds like I’m trying to justify lower age statements.

“I always tell people that in Scotland you may have a 30-degree variation in temperature over the whole year, whereas we had a 30-degree drop yesterday.”

The more dramatic temperature changes Balcones faces compared to producers in Scotland or other American states affects the rate of maturation for its whiskey.

According to Himstedt, the climate in Texas means a cask will impart its flavours, tannins and colours into the whiskey much quicker.

This year, the distillery is celebrating its 10th anniversary, and to mark the occasion is planning to release a host of limited-edition bottlings. The first, called Texas Rye, is a limited-edition cask strength Texas rye whiskey.