Charred oak barrels have been used for approximately five centuries for the aging and storing of wines and spirits. They were created by heating and bending wood into cylindrical shapes. This technique was likely borrowed from the ancient Egyptians' boat building methods.
Various distilled spirits can be aged in a wine barrel or an aging barrel. These include rum, standard whiskey and brandy. Such barrels are also often used to age products such a balsamic vinegar or Tabasco sauce.
Temperatures fluctuate throughout the process, which causes the contents of the barrel to be absorbed and expelled numerous times from the oak wood. This process traps the liquid's contaminants in the wood, from where they are filtered from the mixture. The alcohol is also infused with additional flavor during this procedure.
Storage containers of this kind are typically fashioned from wood staves and made secure with the use of metal hoops. A standard oak barrel, however, becomes ineffective if it is overused. This is why one must store and care for the barrel appropriately in order to realize optimum benefits from its use.
The aforementioned devices are also used frequently in the making of bourbon whiskey. The fermented bourbon mash, also called the wash, is usually distilled to a proof of 65 to 80 percent alcohol. The result is a clear spirit that is ready to be properly aged.
Charred oak containers are often used for the latter process. During the procedure, the liquid gains its color and taste from the charred wood's various characteristics, including its caramelized sugars. Bourbons obtain more flavor and color the longer they mature. However, too much aging creates bourbon that features a woody texture and compromised taste. This can cause the establishment producing the spirits to lose time and money.
When wines are aged in oak barrels, tiny amounts of oxygen are naturally introduced to the liquid as air seeps into the barrel. This is different from the process called microoxygenation that is used when spirits are aged synthetically. The oak barrel aging technique is often used when a very high proof wine or other spirit is desired.
The use of charred oak barrels will likely always continue with regard to the production of various spirits. Most people would agree that aging plays an important role in the latter. For this reason, such barrels will continue to be used to give various spirits their unique and enjoyable taste.
Various distilled spirits can be aged in a wine barrel or an aging barrel. These include rum, standard whiskey and brandy. Such barrels are also often used to age products such a balsamic vinegar or Tabasco sauce.
Temperatures fluctuate throughout the process, which causes the contents of the barrel to be absorbed and expelled numerous times from the oak wood. This process traps the liquid's contaminants in the wood, from where they are filtered from the mixture. The alcohol is also infused with additional flavor during this procedure.
Storage containers of this kind are typically fashioned from wood staves and made secure with the use of metal hoops. A standard oak barrel, however, becomes ineffective if it is overused. This is why one must store and care for the barrel appropriately in order to realize optimum benefits from its use.
The aforementioned devices are also used frequently in the making of bourbon whiskey. The fermented bourbon mash, also called the wash, is usually distilled to a proof of 65 to 80 percent alcohol. The result is a clear spirit that is ready to be properly aged.
Charred oak containers are often used for the latter process. During the procedure, the liquid gains its color and taste from the charred wood's various characteristics, including its caramelized sugars. Bourbons obtain more flavor and color the longer they mature. However, too much aging creates bourbon that features a woody texture and compromised taste. This can cause the establishment producing the spirits to lose time and money.
When wines are aged in oak barrels, tiny amounts of oxygen are naturally introduced to the liquid as air seeps into the barrel. This is different from the process called microoxygenation that is used when spirits are aged synthetically. The oak barrel aging technique is often used when a very high proof wine or other spirit is desired.
The use of charred oak barrels will likely always continue with regard to the production of various spirits. Most people would agree that aging plays an important role in the latter. For this reason, such barrels will continue to be used to give various spirits their unique and enjoyable taste.
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