Green staves would provide an acrid, unpleasant flavor to the drink. Whiskey is less likely to leak out of a small imperfection in a barrel and less likely to be affected by a slight leak. This is partially a matter of aesthetics, but also due to the fact that wine is much more sensitive to microbial infection consideration. You may notice that whiskey barrels don’t have the same flawless look as wine barrels. A properly dried and charred barrel of a specific tree species can impart a wide range of complexity and flavor. The quality of the barrel can also separate a great drink from a subpar offering. Why the Barrel MattersĪ whiskey barrel is the critical ingredient that separates different types of whiskey. Other countries require three years or more. In the United States, whiskey can’t be labeled as straight whiskey without aging in charred oak for at least two years. Whiskey needs to be aged in a barrel for a set period of time, which is regulated by law in many countries. The natural wood will imbue a surprising amount of flavor and mouthfeel to the whiskey, so a white oak barrel is a whole different animal than an Irish oak one. The material chosen to make whiskey barrel staves, or long, thin pieces of wood, is carefully considered. Take a moment to admire the craftsmanship of a staved barrel before preparing to make your own whiskey or other brew at home. Explore the anatomy, flavor factors and multiple lives of whiskey barrels to better appreciate these wooden marvels. This unassuming container does far more than hold the precious whiskey as it ages. In many distilleries, the secret ingredient is the barrel.
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