![]() ![]() To get the aroma and flavor of the wood maximized, our staves have a thickness of 31-32mm compared to others’ of 15-24mm. On this photo, younger wood is in the front and older (darker) is in the back.Īfter adequate seasoning, the staves get their final dimensions. While most cooperages season the wood only for 6 to 24 months, we season our Hungarian oak for 36 months to achieve higher quality levels. We avoid the alternative: kilning to dry the wood because while the natural seasoning affects a number of good changes in the wood such as softening tannins, pre-caramelizing, and other decompositions, kilning does not provide any of those. The rough-cut staves are stacked up high to further expose the wood to nature: summer heat and winter cold, rain, snow, and wind. The logs then undergo some initial processing called rough cutting of staves for seasoning. When the harvest season comes, our cooper selects the individual trees to harvest (typically a tree is 100-120 years old and provides enough wood for one barrel!) based on accumulated experiences by ancestors throughout decades and centuries.Īfter harvesting the trees the trunks will be sized to our special stave lengths. Basin Rye Whiskies.įor the remaining 25% the raw materials, the science of mashing, the fermentation, the art of distillation, and the copper are responsible. The outstanding quality of the oak bears 75% of the responsibility for the final aroma and flavor of our L.A. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |