L E R BAR EET H S T A E CH
WE USE A BARREL TO AGE SPIRITS BECAUSE...
MICROXYGENATION ALLOWS FOR A CERTAIN PERCENTAGE OF OXYGEN TO PERMEATE THE WOOD AND INTO THE SPIRITS. THIS ALLOWS FOR THE MOLECULAR INTEGRATION OF THE ALCOHOL AND THE WOOD SUGARS, ULTIMATELY CREATING MATURATION.
FLAV OR EXTRACTION AND LL Y MATURATION ARE 2 TOTA DIFFERENT THINGS.
CANT
NOTES BY HEIDI KARASCH ILLUSTRATION BY ALICE SEIM
CROZE
HEAD CHIME
HEAD HOOP
QUARTER HOOP
RIVET BILGE HOOP
SMALLER BARREL = FASTER OAK EXTRACTION & MATURATION
STAVE JOINT
THE RATIO BETWEEN THE SURFACE AREA OF THE INSIDE OF THE BARREL AND THE CUBIC VOLUME OF SPIRITS INSIDE, IS MORE THAN 2 ½ TIMES GREATER IN SMALLER BARRELS (I.E. 5GALLON) THAN IN LARGE BARRELS (I.E. 53GALLON).
BILGE BUNG HOLE
PLE* REASONS: WHITE OAK FOR 2 VERY SIM
STAVE
# 2: IT TASTES GOOD.
# 1: IT DOESN’T LEAK.
59 FOR MORE INFO
* READ “WHY OAK?” ON PG.
VS AMERICAN WHITE OAK CH WHITE OAK EN FR FLAVOR:
R DUE TO THE FRENCH OAK IS MUCH SPICIE AN 10X THE TH RE MO OD, HIGH TANNINS IN THE WO . FRENCH OAK IS A VERY RATIO TO AMERICAN OAK ERICAN RED OAK CLOSE RELATIVE TO THE AM IS CONCERNED. VOR TREE AS FAR AS FLA
T TWICE AS MUCH, FRENCH OAK BARRELS COS EY ARE BETTER. TH AT TH CAUSING A MISCONCEPTION OR INTENSIVE. FRENCH OAK IS MORE LAB G: SIN ES OC OF SAWN PR IT HAS TO BE SPLIT INSTEAD OSES. TYL OF DUE TO THE LACK
COST:
WINE BARRELS VS WHISKEY BARRELS WINE BARRELS: » TRADITIONALLY STRICTLY TOASTED. » OAK MUST BE AIR-DRIED FOR A MINIMUM OF 18-24 MONTHS (WINE CAN BE VERY SENSITIVE TO EXCESSIVE AMOUNTS OF TANNIN IN THE WOOD).
WHISKEY BARRELS: » TRADITIONALLY ONLY CHARRED. » WOOD AGE IS LESS OF A CONCERN.
TYLOSES: THE GATE VALVES WITHIN THE XYLEM AND PHLOEM TUBES OF THE TREE THAT PREVENT LIQUID FROM FLOWING.
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