Whiskey barrels have a specific char and toast level. The level of toast and char has a significant impact on flavor imparted from the cask to the whiskey. Toasting occurs when the flame doesn’t actually touch the wood. It releases simple sugars in the wood fibers that caramelize and release desirable flavors. Charring occurs when the wood is burned. It filters out undesirable flavors but doesn’t add much, if any, flavor to the whiskey. At Wanderback we prefer a new oak barrel with high toast and low char, read why here.
The wood that makes the staves for the barrel can be kiln-dried or air-dried. Believe it or not, this small detail in whiskey barrel production has a major impact on flavor.
When the wood is air dried (or seasoned) outside, the sun, rain, and natural microbes break down the wood to remove tannins and unwanted flavors. It’s common in the wine world, and becoming more prominent for craft distillers, like ourselves, who are looking for specific and exceptional flavors.
This great article, How is a Whisky Cask Made? by ScotchWhisky.com explains seasoning really well and what it can do for the liquid inside. Enjoy!
“Considering oak’s profound effect on the taste of whisky, it’s not surprising that the details count. The specific type of oak, the origin of the tree, and all the finer points of its treatment during production will influence the flavors the barrel imparts, whether vanilla or citrus zest, baking spices or dark red fruits, or a myriad of other possibilities. To understand whisky, you must understand oak.”
Read more from the article “Why And How Oak Matters In Whisky”, by @whiskyadvocate detailing the different types of oak used in whiskey, and oak tree terroir.
Next, take a deep dive into the science of How Wood Ages Whiskey with Wanderback Founder Phil Downer.