![]() ![]() The basic rule for aging drinks is: the larger the barrel, the slower the aging processes proceed, the longer the drink needs to be aged. Aging in small and large barrels - what is the difference If a white wine such as a Riesling or Gewürztraminer has its own natural intense bouquet, it is not aged in a barrel. ![]() But not all white wines need to be aged in barrels. It is necessary to age red wines of such varieties as Cabernet Sauvignon and Syrah (Shiraz). Red wines take longer to mature in barrels than whites. Scotch whiskey aging typically uses casks that have aged bourbon or wines. For the aging of brandy, the new barrel is also required new, as well as barrels, in which the brandy has already matured. For example, American whiskey only requires new oak barrels to mature. Today, oak barrels are used for aging wines, cognacs, beer, rum, whiskey, bourbon, brandy, calvados, tequila, kvass, cider, making various pickles and balsamic vinegar.Īlcoholic drinks have a particularly interesting history and traditions of barrel aging. If it were not for the aging, for example, of alcoholic products, now there would be only various distillates distinguishable only by the type of raw material. The evolution of most alcoholic and non-alcoholic beverages, as well as food products, became possible precisely due to storage in oak barrels. Aging in a barrel gives a 100% natural product without harmful chemicals and additives (oak wood does not emit toxins or harmful compounds).Oak wood is a natural preservative the product retains all useful properties when stored in a barrel.Oak provides a stable temperature, which is essential for the maturation of drinks.When wood comes into contact with the product, during the agging process, new compounds are created: the taste, aroma, colour and even the density of the drink or product changes. In addition, oak contains about 500 nutrients and compounds, which gradually are given to the product during the ripening process. What is the secret of barrel aging? Oak wood has a fine-pored structure, due to which the process of gas exchange between the external environment and the product in the barrel actively takes place. It is believed that the Romans were the first who noticed how the taste of food and drinks changes after being transported in oak barrels. Oak barrels have been used for storing and aging drinks since the days of the ancient Romans. Oak Barrel - Whiskey Barrel - Wine Barrel - Wooden Beer Barrel ![]()
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