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About
Quercus humboldtii
The mighty Quercus humboldtii, commonly known as Andean oak or Colombian oak, is only found in Colombia and Panama. FUN FACT: These evergreen trees grow at high altitudes and are found across all three Colombian-Andean mountain ranges and some lowland inter-Andean regions. The oak staves are air dried/seasoned for 36 months, and have a high toast and charring level. The result is a crème brûlée bomb!
Tasting Notes:
Nose: Herbaceous wood smoke, caramel
Palate: Crystallised brown sugar, crème brulée
Finish: Lingering sweetness with hints of mint and green tea.
Quercus petraea
Widely known and referred to as European oak, this Quercus petraea originates in Hungary. A resilient oak species, it thrives in areas with harsh growing conditions, such as rocky and drier soils, which contribute to it’s tight grain and slower growth.
Tasting Notes:
Nose: Peat smoke, savoury spice
Palate: Savoury spice, cloves, wood smoke
Finish: Sweetness comes in at the end
Quercus robur
Next up in the European Oak spotlight is Quercus robur from France, which has a more open and wider grain. Valued for its strong, durable wood, it is often found in mixed forests, and prefers deeper, richer soils at a lower altitude than Quercus petraea. The result? A whisky with warming, fragrant smoke and delicious caramel notes.
Tasting Notes:
Nose: Warm rich fruit
Palate: Ripe fruit, dried raspberries, smoke, leather
Finish: A lingering spiciness
Quercus muehlenbergii
Last but not least, is Isle of Raasay’s beloved Quercus muehlenbergii. This Virgin Chinkapin oak is used in our award winning 6 cask recipe for The Draam. A deciduous species of North American white oak, it is heavily toasted and charred giving a rich colour and an abundance of flavour.
Tasting Notes:
Nose: Wood smoke, dark fruits
Palate: Dark fruits, smoky bacon, maple syrup
Finish: Long dark fruits, smoke, ginger, cinnamon
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