a restaurant each cooper
The outside is sanded
has his own recipe and
and polished. Shiny new
techniques for toasting.
hoops replace the ones
Clients
different
used while making the
from
barrel with the help of a
have
requirements
reaction
hydraulic machine. At no
between oak and fire.
the
chemical
stage are nails, screws
Toasting methods range
or glue used, only flour
in length, temperature
and water. It is the skill
and the use of water/
of the cooper that makes
steam. Based on the
the barrels water tight.
toasting methods there is
Each barrel is filled with
a reduction of tannin and
water and/or air pressure
an increase of volatile compounds producing characteristics in the aging process such as: nutmeg, cinnamon, vanilla, coconut and bacony flavors. Next the cooper drills the bung hole so the wine or spirit may
to check for leaks. The barrel heads are laser marked commonly with the name of the cooper, the production year, the origin of the oak and the toasting method. The barrels are then shrink-wrapped to protect
be taken in and out of the barrel. A groove is made in each
the barrels from drying out then make their way to cellars all
end of the barrel called the croze so the barrel heads may be
around the world.
secured in place. The heads are also made of oak and are jointed together with the use of dowels or a tongue and groove method. The heads represent 23% of the surface area in contact with the spirit or wine. Heads may be toasted or untoasted.
Tonnellerie Allary was founded in 1953 in the heart of the Cognac Region and delivers to prestigious cognac houses and winemakers. Visit www.nicholaskeeler.com and www.tonnellerie-allary.com for more information.
THOROUGHBRED SPIRITS GROUP IS A BOUTIQUE SPIRITS CONSULTING FIRM. WE ARE THE TRUSTED ADVISOR TO DISTILLERIES, SPIRIT PORTFOLIO OWNERS, ENTREPRENEURS, AND DISTRIBUTORS. WE HELP CREATE BRANDS AND DISTILLERIES FROM THE GROUND UP.
30†WWW.ARTISANSPIRITMAG.COM