Tips on Process, Planning, and Adapting
Written by BRETT STEIGERWALDT
Working with Oak Alternatives & Troubleshooting Tannins O
ak alternatives are a popular way of adding body, structure, and organoleptic characteristics to spirits in a relatively controlled and predictable manner. That said, it isn’t without its share of challenges. First, we’ll discuss the thought process behind using these tools and techniques to gain specific characteristics. Then we’ll present planning and quality considerations. Finally, we’ll cover techniques for overcoming the dreaded “over-oaked/over-extracted” notes that occasionally happen when the “readiness window” is missed. As seen in Tables 1 and 2, there are many options to consider. When working with these oak alternatives, it’s best to begin with your final product vision in mind, particularly when discussing your idea(s) with suppliers, as they are here to help and ultimately want you to be successful. These early conversations will help dial in your wood rate (an iterative process) and knowing what toast/char levels will bring about ideal characteristics for your base distillate/liqueur. Working with many of these alternatives is done on a by-weight basis, but occasionally suppliers offer a surface area option for those seeking to mimic the surface area exposure of traditional casks/staves.
Important questions to consider:
→ What characteristics (flavor, tannins, body, etc.) are you looking to gain and how can they benefit your spirits?
→ What oak/wood types would be best for your desired profile? → Which oak alternative types are best to achieve this in a timely manner (i.e., consistent, repeatable, predictable)?
→ Will infusion take place during primary maturation (i.e., in barrel/ tank) or pre/post-maturation?
→ What type of filtration methods will work best to maintain these
added characteristics? Should primary filtration be performed before infusion?
→ Will these additional oak/wood “sessions” be incorporated into
overall marketing strategies to aid product differentiation (i.e., multi-wood finishes, novel “finishing techniques,” etc.)?
TABLE 1. Small list of oak alternative suppliers, indicating oak/wood types and toast/char levels. Supplier Website
Innerstave https://innerstave.com/products/
Barrel Mill https://thebarrelmill. com/infusion-spirals/ infusion-spirals-spirits/
Black Swan Cooperage https://blackswanbarrels.com/ our-products
Heinrich Oak Alternatives https://heinrichoakalternatives. com.au/portfolio/
Oak Solutions Group https://oaksolutionsgroup.com/ evoak/high-proof/
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Wood Types
Toast Levels
American oak, French oak, Revere oak
Medium, medium plus
American White Oak, French Oak, 50/50 American/French blend, Sugar Maple, Cypress, Spanish Cedar, Amburana, Cherry, Aspen, Mizunara
Light, Medium, Medium Plus, Heavy, Char #3
Cherry, Hard Maple, Hickory, Red Oak, Sassafras, Soft Maple, White Ash, White Oak, Yellow Birch
Not directly specified for oak alternatives.
American oak, French oak
Medium, Medium Plus, Heavy, Maximum Impact, Aromatic Reserve and Structure Reserve
ēvOAK – many customized charred/toasted infusion staves/ cubes/chips that yield specific organoleptic characteristics to the distillates
Specific levels to yield specific characteristics to distillate
Use, Implementation, & Planning Unlike traditional maturation techniques (i.e., barrels, casks, and larger), some use cases for these alternatives don’t allow the oxidative reactions needed to break down some of the extracted oak compounds. This isn’t necessarily a bad thing if their use is clearly defined in your protocols and can be beneficial to a point (i.e., add flavor, body, structure, tannic balance to flavors). But once they over-extract, they will be detrimental (i.e., too tannic, astringent, dry, not balanced) and will decrease overall quality and enjoyment. This will be iteratively determined and working with suppliers will help reduce the chances of this happening. So, how can we avoid this? Working on a by-weight basis (g/L or lb/ Gal) allows you reasonable predictability for a “readiness window,” i.e., when desired characteristics are best presented for a given W W W . ARTISANSPIRITMAG . C O M