Not only does the sister like to moisturize when she protects her skin, but also the cask. When the cask is not in use, the owner of the winery will put the cask outdoors. At this time, "keep wet" is the key to maintain the cask. Of course, if the barrel is used many times, it will be handed over to the Coopers for maintenance. They will bake the inner barrel wall again, and then it can be used again. In addition, their work is actually very hard. Each person can hoop about 20-25 barrels a day. This job requires a lot of physical strength, especially the muscles in the shoulders, forearms and back. After all, we are facing dozens of 45 kg oak barrels, or 140 kg Sherry barrels.

就像EVOMEN在上面说的那样，其实橡木才是威士忌熟化的关键。橡木在哪里生长，以及关注在苏格兰威士忌之前，这只桶曾经熟化过什么，都会影响到这桶酒的品质。当然，就算是，其实也不一定能了解真正熟化的秘密，所以这时候经验的作用非常重要。例如，一个曾经装过波本威士忌的美国橡木桶，可能会提升新酒的风味，让它多一些辛辣味和香草气，也能让酒变成金黄色。而相比而言你，欧洲雪莉橡木桶，则会让酒具有更浓郁的香味和深色。

As evomen said above, oak is the key to whisky ripening. Where the oak grows, and what has ripened before the Scotch, will affect the quality of the wine. Of course, even experts may not be able to understand the secrets of real maturation, so the role of experience is very important at this time. For example, an American oak that used to hold Bourbon might enhance the flavor of the new wine, make it more spicy and vanilla, and make it golden yellow. Compared with you, the European Shirley oak will give the wine a stronger fragrance and dark color.

据原产地的法律规定，只有橡木才可以用于熟化苏格兰威士忌；除此之外的木桶其实没有太多规范，世界各地的木材都可以用来当做酒桶，而且有很多的木桶并不是崭新的，有的也装过别的种类的酒

According to the law of origin, only oak can be used to ripen Scotch whisky. In addition, there are not many standard barrels. Wood from all over the world can be used as wine barrels, and many of them are not brand-new. Some of them also contain other kinds of wine

一般来说，如果用木桶来熟化苏格兰百富少需要12年，所以这对于木桶的质量是个考验。如果用了一个不太好的桶，在12年、15年甚30年的时候，就有风险变成空桶，因为所有的酒精到时候都挥发走了。这个时间长到能熬过整整一代人，也很难挽回，所以前期必须投入一定的资源和精力，好好把木桶做好。另外，EVOMEN通过咨询品酒师发现，威士忌60%的味道都源于木桶，所以木材在一定程度上也是熟化的关键。

Generally speaking, it will take at least 12 years for Scotland's bafu to mature in wooden barrels, so this is a test for the quality of wooden barrels. If a bad barrel is used, there is a risk that it will become empty in 12, 15 or even 30 years, because all the alcohol will evaporate by then. It's too long to survive a whole generation, and it's hard to recover, so we must invest some resources and energy in the early stage, and do a good job in the barrel. In addition, evomen found through consultation with wine tasters that 60% of the taste of whisky comes from barrels, so wood is also the key to maturity to some extent.

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