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CheckoutWhen
choosing an oak barrel, you have to pay attention to many factors that you
don't even think about initially.
A bad
barrel is not only money spent for nothing, but often also an irretrievably
spoiled drink. We tell you what you should pay attention to.
1. Volume
Decide how
fast you need a drink. Aging in a 5-liter barrel of strong distillate takes 4-5
times less time than in an oak barrel of 50 liters.
2. Type of
tree
Wood
significantly affects the taste of the drink. The most common are oak barrels,
but there are cherry, acacia and other types of wood. Oak is a classic for
aging any alcoholic beverages, such barrels are used by all professional
distillers.
3. The
thickness of the barrel riveting
The
proportion of angels depends on this factor. The thinner the riveting, the
greater the probability of barrel leakage and the percentage of evaporation.
The result is less drink.
For
different volumes of barrels, the optimal values differ:
* 3-5
liters – 16 mm;
* 10-30
liters – 18-19 mm;
* 30-50
liters and more – 25-27 mm.
4. Firing
the barrel
Weak firing
of barrels minimally affects the taste and color of the drink, therefore it is
used for kvass, beer and white wine. Medium roasting is suitable for most red
wines, cognac, whiskey and fruit distillates. Strong firing is considered
universal. It is mandatory for bourbon. Suitable for calvados, any brandy, some
whiskey and cognac.
5. Barrel
coating
According
to GOST, barrels are not covered. A sufficiently clean, perfectly polished
surface. Lacquered and painted barrels are categorically not suitable for the
preparation of alcoholic beverages.