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!
