Page 21 - Beverage Master_JuneJuly 2021

Craft Brewery
Brewery & Distillery

Barrel-aging Beers & Spirits

During a Global Pandemic

By: Becky Garrison
H ow did the events of this past year impact vary the cask parame-ters – stave seasoning, toast,

barrel-aging programs? Following are
char, entry proof, warehouse conditions and years
aging – and se-lect the barrels only when they reach
selected pro-files of those who manufac-
ture barrel-aged products and the impact, the peak of deliciousness.
if any, they experienced during 2020 regarding
the production and marketing of their barrel-aged According to co-founder Jason Parker, the chal-
beers, bitters, ciders and spirits. lenges involved with this method of barrel-aging
include investing in a product that can’t be sold for
Copperworks Distilling Company, several years and not knowing what your ex-per-
Seattle, Washington iments, plans and decisions will ultimately taste
like for several years. They also lose between 5-7%
Copperworks Distilling Company’s philosophy is to per year through evaporation, widely known as the
showcase the flavor of specific malt strains from a “angel’s share.”
specific farm of a specific growing season. They age
and, in some cases, finish their whiskey in a variety Copperworks sources all of their new barrels
of casks, both new and used, to create a bevy of directly from cooperages. Before purchasing used
whiskey flavors. By blend-ing a few casks, they can barrels, they try to taste products that came from
produce unique whiskeys for each release. They them. While sourcing barrels did not prove to be a

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