Page 37 - Beverage MasterAprMay 2021
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Craft Distillery

               11 due to the narrow width of the house. Most        customer base prefers barrels freshly emptied and
               of our warehouses have ricks that are ‘three high’   slightly wet. A lot of that barrel stock comes from
               or have three tiers of ricks.  However, we do have   bourbon distilleries which, by law, can only use a
               one house that has ‘six high’ ricks. Still, the design   barrel once for bourbon.
               doesn’t change.  When our cooperage makes a bar-
               rel for a distillery, like a Woodford Reserve specific     Accordingly, The Barrel Broker has some insight to
               barrel, it doesn’t know which warehouse it is going   share on how to store barrels and what its custom-
               to be entered into, so that barrel has to fit in every   ers prefer when selecting used racks. John Gill, who
               warehouse’s ricks.”                                  has a background in the wine tourism industry and
                                                                    heads quality control for the company, said that for
                 When it comes to proper storage, Morris said,      his clients, choosing a racking system really comes
               some things never change. “The proper storage for    down to need, preference and budget.
               a barrel in the rick is simple. Rick it with the bung
               in the 12 o’clock position to minimize leakage. If a     “Racks are designed to safely store barrels two
               barrel already has a leak, rick it with the leak point   wide and up to five stacks high while being able
               at 12 o’clock. Otherwise, it is the condition of the   to be moved with a pallet jack or forklift. The
               warehouse that is important, rather than how the     seven-inch racks allow ample space to access the
               barrel sits in the rick.  We want clean, dry condi-  bungs while stacked for pulling samples or topping
               tions in the warehouse.”                             off.  We suggest used, refurbished or new two-bar-
                                                                    rel racks in three-to-seven-inch sizes.  We sell them
                 Morris also said that there is no need to rotate   all for barrels, 15 to 60 gallons.”
               barrels if there is good inventory control, along
               with batching barrels together to make a consistent    Gill agrees with other experts, such as Morris, who
               flavor profile. A barrel matures based upon ware-    say that barrels don’t need to be rotated. He told
               house temperatures and the length of time the bar-   Beverage Master Magazine that he also believes
               rel spends in the warehouse, not by how it sits.     that keeping the proper temperature in a ware-
                                                                    house is key to a successful product outcome from
                 “There has been a tremendous amount of study       any barrel.
               conducted on the impact temperature has on the
               maturation process,” he said. “Brown-Forman has        “Ideal for breweries is high humidity, 60% to 70%,
               research papers that date back to the 1920’s – we    and cool temperatures to minimize evaporation
               operated during Prohibition under medicinal per-     loss. Ideal for distilleries is a continuous change of
               mit KY—3. Based on these many studies, we never      temperatures and humidity to achieve complex fla-
               allow our Kentucky warehouses to drop below 55       vors and complexity in barrel-aged spirits.”
               degrees Fahrenheit in the winter. This requires that
               each of our warehouses be constructed with thick       Price and preference dictate what racking sys-
               masonry walls so they can be heated as necessary.    tems a brewery or distillery may choose. However,
               They will get as hot as they will in the summer      experts agree that controlling warehouse tem-
               because they can’t be cooled. Jack Daniels has ‘iron  perature, avoiding undue pressure on barrels, and
               clad’ warehouses, so they can’t be heated and will,   keeping tabs on inventory control produce the best
               therefore, get cold in the winter. So, Brown-Forman  results.  Whether wood or metal, racking is a mat-
               matures its whiskies across a variety of maturation   ter of knowing what will stack up as the best out-
               styles.”                                             come for the product inside a barrel.

                             Reusing Resources

                 Menomonee Falls, Wisconsin, is home to The
               Barrel Broker, co-owned by John and Kathleen Gill,
               who started the business 11 years ago in California.
               The company sources and supplies used barrels and
               racks for breweries, wineries and distilleries. While
               its clients are primarily in the Midwest, The Barrel
               Broker also has business overseas.  The company’s

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