For centuries, distillers have been aging whiskey in charred oak barrels, giving it its distinctive flavor and color. Learn why this age-old process is responsible for whiskey's oaky and smoky taste.
Discover the secret behind the flavor profiles of your favorite whiskeys: the barrels they're aged in! Barrels previously used to age other spirits impart distinctive flavors and aromas to the whiskey during aging.
Used whiskey barrels get a second life aging beer, wine, cider, rum, or tequila, creating a booming global trade. You may have tasted the results without even realizing it!
Barrel aging is the secret to whiskey's distinctive amber color and oaky, vanilla flavor. Through extraction and oxidation, wood and whiskey interact to create notes of caramel, spice, and dried fruit. It's an art and science, relying on careful selection and precise control to create a premium product.
Discover how many bottles of whiskey are produced from a single barrel. We did the research to answer this long-pondered question and the results may surprise you. Learn the craftsmanship and tradition behind distilling and aging world-class whiskeys.
Revive a piece of history! With some elbow grease and patience, you can restore an aged whiskey barrel for decoration or aging your own spirits. Enjoy the satisfaction of a job well done!
For whiskey connoisseurs, a new charred oak barrel can cost anywhere from $500-$1000, and artisanal handcrafted barrels can cost double. But the investment is worth it for the magical flavors imparted by aging your own signature house whiskey.
Discover how oak barrels shape the flavor of whiskey and the economic costs of using them. Learn how to determine if the price tag is worth it for the richer taste and higher quality.
Discover the art and science behind selecting the perfect barrel for aging whiskey. From the type of oak to the level of char, the master distiller must choose wisely to achieve the desired flavor profile.
Whiskey's distinctive flavor comes from the complex microbiology in the barrels it ages in. Microbes feast on the alcohol and organic compounds, transforming it into a smooth, amber elixir with a medley of flavors that blend into the recognizable whiskey taste.
