Getting Creative With Barrels Advice

A Way to Age Whiskey Using Oak Barrels

The production of whiskey is considered very interesting and fully understood, and factors like whiskey barrels that create the interaction between the oak and the whiskey play very important roles. Note that there is a careful monitoring of the quality of the whiskey barrels because the whiskey itself gains character and color from oak which this spirit is placed into.

Past uses of some containers were to mature oloroso, and spirits like fino or amontillado sherries, bourbon and oak.

So that there is a continuity of the whiskey and attainment of a certain character of the spirit, the master blender has to make a careful selection of type of whiskey to be used for maturation.

Be informed that a new make spirit can only be defined legally as scotch whiskey only after at least maturation of three years. Most scotch whiskey though are matured very much longer in practice, and this could run from five to fifteen, twenty, twenty five and even longer number of years.

It is claimed that the cool, clean air of Scotland that penetrates into the porous oak material of the barrel, and how the interaction between the wood and the spirit that contributes to the smooth and golden character of the creation of the distillery.
It is interesting to know that part of the whiskey in the cask would evaporate yearly and is described as being lost to the heavens, thereby the phrase “angel’s share”.

Many are intrigued to know why oak wood is the preference of whiskey makers for the material of their whiskey barrels. Among the reasons why oak is a preference among the woods for whiskey barrels are that of its unique physical and chemical nature, of which its physical strength due to the radial rays that support and give strength when the material is formed into a cask, plus it contains resin canals that strong flavors are allowed to pass to maturing spirit and thus is considered as pure wood compared to other woods.
Furthermore, the transformation that is happening to the oak due to the season and heating treatments during the process of coopering that would result to a pleasant tasting oak lactones in the course of production of the spirit.

In using oak wood for whiskey barrels, it is claimed that three effects are impacted on the whiskey.

One effect in using oak wood for the whiskey barrels is that its additive effect where aroma and taste of the spirit is improved from the desirable elements present in the cask. Vanillin, oak lactone, toastiness, wood sugars and color are among the additives components of oak.

Sulphur compounds and immaturity are undesirable elements that can be removed by the oak material thus making oak as an agent to eliminate these undesirables while the new spirit is being processed.

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