Artisan Spirit: Summer 2014

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Page 30

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.

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