Beverage maturing Barrel

1 beverage maturing

1.1 wine

1.1.1 sherry


1.2 whiskey
1.3 brandy
1.4 tequila
1.5 balsamic vinegar
1.6 tabasco sauce
1.7 beer
1.8 soft drinks
1.9 angels share
1.10 devil s cut

beverage maturing

wine barrels in napa valley, california

an aging barrel used age wine; distilled spirits such whiskey, brandy, or rum; beer; tabasco sauce; or (in smaller sizes) traditional balsamic vinegar. when wine or spirit ages in barrel, small amounts of oxygen introduced barrel lets air in (compare microoxygenation oxygen deliberately added). oxygen enters barrel when water or alcohol lost due evaporation, portion known angels share . in environment 100% relative humidity, little water evaporates , of loss alcohol, useful trick if 1 has wine high proof. beverages topped other barrels prevent significant oxidation, although others such vin jaune , sherry not.

beverages aged in wooden barrels take on of compounds in barrel, such vanillin , wood tannins. presence of these compounds depends on many factors, including place of origin, how staves cut , dried, , degree of toast applied during manufacture. after 3 years, of barrel s flavor compounds have been leached out , on way becoming neutral . barrels used aging typically made of french or american oak, chestnut , redwood used. asian beverages (e.g., japanese sake) use japanese cedar, imparts unusual, minty-piney flavor. in peru , chile, grape distillate named pisco either aged in oak or in earthenware.

wine

some wines fermented on barrel, opposed in neutral container steel or wine-grade hdpe (high-density polyethylene) tanks. wine can fermented in large wooden tanks, which—when open atmosphere—are called open-tops . other wooden cooperage storing wine or spirits range smaller barriques huge casks, either elliptical or round heads.

the tastes yielded french , american species of oak different, french oak being subtler, while american oak gives stronger aromas. retain desired measure of oak influence, winery replace percentage of barrels every year, although can vary 5 100%. winemakers use 200% new oak , wine put new oak barrels twice during aging process. bulk wines more cheaply flavored soaking oak chips in them instead of being aged in barrel.

sherry

sherry barrel special glass barrel head show barrel s contents; note layer of flor floating on top of wine.

sherry stored in 600-litre casks made of north american oak, more porous french or spanish oak. casks, or butts, filled five-sixths full, leaving space of 2 fists empty @ top allow flor develop on top of wine.

whiskey

charred white oak barrels filled new bourbon whiskey , resting in rack house period of typically 4 9 years (for good-quality bourbon), char giving bourbon characteristic copper color.

note: section uses both u.s.–irish typical spelling whiskey , british–canadian typical spelling whisky .

laws in several jurisdictions require whiskey aged in wooden barrels. law in united states requires straight whiskey (with exception of corn whiskey) must stored @ least 2 years in new, charred oak containers. other forms of whiskey aged in used barrels cannot called straight .

international laws require whisky bearing label scotch distilled in scotland , matured minimum of 3 years , 1 day in oak casks.

by canadian law, canadian whiskies must aged in small wood not less 3 years , , small wood defined wood barrel not exceeding 700 l capacity.

since u.s. law requires use of new barrels, not typically considered necessary elsewhere, whisky made elsewhere aged in used barrels contained u.s. whiskey (usually bourbon whiskey). typical u.s. bourbon barrel 53 gallons (200 l) in size, de facto standard whisky barrel size worldwide. distillers transfer whiskey different barrels finish or add qualities final product. these finishing barrels aged different spirit (such rum) or wine. other distillers, particularly producing scotch, disassemble 5 used bourbon barrels , reassemble them 4 casks different barrel ends aging scotch, creating type of cask referred hogshead.

brandy

maturing important brandy, typically aged in oak casks. wood used barrels selected because of ability transfer aromas spirit. cognac aged in oak casks made wood forest of tronçais , more limousin forests.

tequila

some types of tequila aged in oak barrels mellow flavor. reposado tequila aged 1 year, añejo tequila aged 3 years, , añejo tequila aged @ least 3 years. other spirits, longer aging results in more pronounced flavor.

balsamic vinegar

traditional balsamic vinegar aged in series of wooden barrels.

tabasco sauce

since invention in 1868, pepper mash used make tabasco sauce aged 3 years in used oak whiskey barrels.

beer

beer barrels @ munich oktoberfest

beers aged in barrels used maturing wines or spirits. common in darker beers such stout, aged in oak barrels identical used whiskey. whiskey distiller jameson notably purchases barrels used franciscan brewery shandon stout produce whiskey branded jameson caskmates . cask ale aged in barrel (usually steel) short time before serving. extensive barrel aging required of many sour beers.

soft drinks

vernors ginger ale marketed having barrel-aged flavor, , syrup used produce beverage aged in oak barrels when first manufactured in 19th century. whether syrup continues aged in oak unclear.

angels share

the angels share in sherry aging produces fungus on walls.



the angels share fungus, baudoinia compniacensis on bark unaffected branch comparison

angels share term portion (share) of wine or distilled spirit s volume lost evaporation during aging in oak barrels. ambient humidity tends affect composition of share. drier conditions tend make barrels evaporate more water, strengthening spirit. however, in higher humidities, more alcohol water evaporate, therefore reducing alcoholic strength of product. alcoholic evaporate encourages growth of darkly colored fungus, angels share fungus, baudoinia compniacensis, tends appear on exterior surfaces of things in immediate area.

devil s cut

devil s cut term portion ( cut slang term share, particularly of forced nature) of wine or distilled spirit s volume absorbed wooden barrel. because evaporation not involved, strength of product not affected. amount of product loss determined type , quality of wood , ambient humidity. wood used in barrels can more or less porous other wood; more porous woods allow more product absorbed. meanwhile, humid conditions tend make barrel absorb humidity, allowing less product absorbed.

if aging barrel repurposed , used store or age product, devil s cut may in turn leached new product, providing finishing characteristics desired barrel user.

whiskey distiller beam suntory extracts of spirits wood , mixes them other bourbon, marketing result jim beam devil s cut . company not provide description of portion of brand s ingredients devil s cut.

this not occur in steel barrels because steel entirely non-porous , not absorb of spirit.