Dry and astringent whiskies

[griffin79]

Been trying a few dry and astringent whiskies lately. Are these flavours and textures caused by wood tannins in the cask? Do first fill or refills produce more of these?

Cheers

[TheMaster]

Most whiskies should be "dry", unless they've been aged or dipped in a cask of previous sweet contents (PX sherry, Madeira, etc).

Astringent whisky? Maybe tired casks, 3rd or 4th fill. Not much left to really give much to the whisky other than the harder to break down wood based componets (lignin), most of the water soluable sugars in the wood (hemicellulose) would have gone out in the first few fills I guess.

Do you have some examples?

[davidbe]

Astringent can also be a style, I find certain Speysiders like Craigellachie to be astringent, but I like that profile.