Aging in oak barrels: the key to refining the distillate

Quality criteria for oak barrels:

• Material: The barrel must be made of high-quality oak, without knots or cracks.
• Age of the oak: The older the oak, the more intense the taste and aroma of the distillate.
• Degree of roasting: Roasting oak affects the taste and aroma of the distillate.
• Barrel Type: Barrels come in different sizes and shapes, which will affect the aging process.
• Sealing: The barrel must be sealed to avoid leakage of distillate.

Advantages of our barrels:

• Made from the butt part of oak: This part of the oak contains more tannins and other substances that give the distillate a rich taste and aroma.
• Oak age: The oak used to make barrels is between 70 and 140 years old.
• Aging of staves: Staves for barrels are aged outdoors for at least three years.
• Split stave: Split stave ensures more uniform contact of the distillate with the oak.
• Different degrees of charring: we offer barrels with different degrees of charring, from M+ to deep charring.
• Tightness: The barrels are sealed and do not require treatment with wax or linseed oil.
• No soaking required: Our barrels do not require soaking in alcohol before filling with distillates.

Recommendations:

Choose a barrel that suits your purposes: If you want to make cognac, whiskey or age fruit distillates, you need a barrel with a certain degree of charring.

Prepare the barrel before use: Soak the barrel in water or wine before first use.

Store the drum in the correct conditions: The drum should be stored in a cool, dark and humid place.

Check the distillate regularly: Try the distillate periodically to determine the optimal aging time.

Aging in oak barrels: effect on wine and other drinks

Effect of the barrel on the distillate:

• Moonshine: Aging in an oak barrel gives moonshine a taste and aroma similar to whiskey.
• Cognac: Oak barrels are an integral part of cognac production.
• Beer: Some brewers age their beer in oak barrels to add the flavor notes associated with wine.
• Color: An oak barrel gives the distillate a golden or amber color.
• Taste: The barrel softens the alcohol, adds tannins, vanilla, spices, smoky and other aromas.
• Aroma: Oak barrels imbue the distillate with a rich aroma

Effect on wine:

• Flavor Smoothing: Oak barrels soften the tannins in wine, making it more rounded and drinkable.
• Enhancing Flavor: Oak adds notes of vanilla, spice, smoke and other aromas to the wine.
• Oxidation: Microscopic pores in oak allow oxygen to enter the wine, causing it to oxidize. This improves the taste of the wine.
• Stabilization: Oak barrels help stabilize wine, making it less susceptible to spoilage.

Factors affecting exposure:

• Type of oak: Different types of oak are used
• Degree of roasting: The more deeply the oak is roasted, the more intense the taste of the drink will be.
• Barrel Size: The larger the barrel, the less oak influence the drink will have.
• Aging period: The longer the aging period, the stronger the oak influence.

Advantages of crushed barrels:

• Durability: Cracked barrels last up to 100 years.
• Versatility: Suitable for aging a variety of drinks.
• Easy to Renew: Renewing a crushed barrel is quick and easy.

Disadvantages of crushed barrels:

Price: Split barrels are more expensive than sawn ones.

Difficulty of making: Making split barrels requires more time and skill.

Barrel selection:

• Set a Budget: Oak barrels can be both expensive and affordable.
• Determine the purpose of use: What drinks will you use the barrel for?
• Select the type of oak: What flavor do you want to impart to your drink?
• Select Roast Level: How intense should the flavor be?
• Select the barrel size: How much of the drink do you want to age?

Aging in oak barrels is a great way to improve the taste and aroma of various drinks. When choosing a cask, it's important to consider your goals, budget, and the type of drink you want to age.