Used casks release lower concentrations of most extractives and generally lead to much longer maturation times than found for new casks [22, 35]. This has particular consequences for the Scotch whisky industry which rarely purchases new casks but depends on the reuse of casks used for the maturation of other alcoholic beverages. Cognac is initially matured for 1±2 years in new oak, but is then transferred into used casks for
further ageing.