Page 41 - Beverage MasterAug Sept 2020_Rev
P. 41
Craft Distillery
Cooperages do not typically stock a lot of new industry, Korb said that careful inspection includes
barrels in their inventory since most are made-to- more than watching out for aesthetic imperfections
order, and empty barrels sitting too long can cause or signs of leakage.
problems. Even with a new barrel, the wood is con-
tinually drying out. As it does, the barrel shrinks. “In used barrels, you want to avoid any barrels
Once a shrunken barrel gets filled, it will almost that have off-flavors or barrels that have gone
certainly leak. sour. This means they have sat too long empty or
were stored in an area where they started to grow
Heidi Korb, owner and mold,” Korb said. “If a barrel is treated well and
co-founder of Black Swan used rather continuously, it can be used—for lack
Cooperage in Park Rapids, of a better term—a very long time. Think of your
Minnesota, said her cooper- 20-80 plus year aged Scotch whiskey!”
age’s typical lead time for a
barrel order is approximate- Virtually all experts agree that the best method
ly two months but will vary to protect a barrel’s integrity is always to keep it
depending on the quantity full. Industry veterans recommend that if barrels
of the order. are to be ricked, empty them with the plan in mind
to fill them within hours. Cellar or rick house tem-
Korb told Beverage Master Magazine there is a peratures should stay between 45 to 65 degrees
wide range of possibilities for clients to consider Fahrenheit. Moisture in a cellar is vital for the
when choosing barrels. “The variables and options barrel’s physical stability and aging of the spirit,
are fairly endless, so it very much depends on what with 50% to 80% of humidity recommended. Low
the customer is looking for, what product they are variances of temperature and moisture present the
aging and their preferred aging timeframe,” she ideal environment.
said. “Using new barrels, especially smaller barrels
30-gallon on down, can be a great way to test new New or old, the common denominator in the
products because the age time will be less than if industry conversation about barrels is that they
aged in a standard 53- or 59-gallon barrel.” are a significant part of the distilling process that
uniquely defines a crafted spirit, giving that spirit
Although used barrels are a staple in the spirits an identity all its own.
BEVERAGE MASTER August - September 2020 39
BM080920 Main Pages .indd 39 7/17/20 2:30 PM
