Aging is a profoundly transforming experience, regardless of one’s perspective on the process. In the afterlife, aging also occurs naturally. While every distiller has their own methods and philosophy when it comes to barrel aging, they can all agree that it plays a crucial role in sculpting the spirit’s fragrance and flavor.
Understanding the barrel-aging process is essential for the discriminating consumer who wants to make educated purchasing decisions and get the most out of their spirits. The enjoyment of a good spirit is like taking in a work of art. The majority of art shows also feature wall text that provides a brief biography of the artist and an explanation of how they came to create the pieces on display. Art curators realize that brief descriptions like these make visitors feel more connected to and have a deeper understanding of the works on display. Similar to wineries, distilleries typically provide background on their products. Learning the jargon, like “barrel-aging,” will enhance your enjoyment and understanding of the spirit and the process that goes into producing it.
How do barrels work?
Aging alcoholic beverages in a wooden barrel, or “barrel-aging,” is precisely what it sounds like. This simplistic explanation is, of course, misleading. Barrel aging is as much an art as it is a science, necessitating extensive study and practice. Changing one’s state of mind via unintentional or deliberate chemical interactions involving air, liquid, and matter is, after all, akin to alchemy.
The ideal barrel age for various spirits varies. For instance, bourbon can only be aged in brand new charred oak barrels, while whiskies thrive in previously used bourbon or sherry barrels. When choosing on aging duration and location, a master distiller takes into account environmental factors including humidity, temperature, and climate in addition to the barrel type, char, and history.
The wood serves two purposes: first, it oxygenates the spirit gradually; second, it imparts the wood’s characteristic flavors to the spirit. It may be beneficial for a barrel to retain some of the flavor of the alcohol it was used to mature if the barrel was previously used to age that spirit, such as whisky.
American and French oak are the most popular choices for construction. However, cedar, hickory, and maple are the woods most frequently used by distillers. American oak is preferred because it has a greater vanilla flavor and smoke due to its manufacturing technique and is naturally low in tannins (a chemical element responsible for mouthfeel and astringency).
The purpose of aging spirits in barrels.
Experts and distillers agree that a whiskey’s aging process contributes significantly to its flavor. Consider a recent meal you enjoyed as a means of putting that into context. Imagine that there was a 60% reduction in flavor in the dish. That shared discomfort highlights why barrel aging is essential for creating spirits with complex flavors and aromas.
The benefits of barrel-aging a whisky extend beyond its improved flavor, fragrance, and aftertaste. The rubbing alcohol flavor is likewise diminished as the ethanol level is lowered.
Barrel containers replaced traditional clay jars because they were easier to transport aboard ships. They are not readily broken, and their circular shape allowed workers to roll the container rather than carry it. People rapidly caught on to the fact that the spirits’ flavor, scent, and finish were all enhanced by the contact with the oak barrel. This fortuitous circumstance led to the development of the artful process of aging alcoholic beverages in wooden barrels.
Which alcoholic beverages typically benefit from aging in barrels?
Spirits with complex, peppery flavors benefit greatly from aging. Whiskies, rums, and bourbons come to mind. Because the barrel would not significantly affect the flavor of spirits like gin, vodka, and tequila, they are rarely matured in barrels.
The distillation procedure determines the scientifically correct response. Both pot distillation and column distillation are common. By way of a rough comparison, pot distillation entails heating a pot of fermented liquid and collecting the evaporated products, while column distillation does not. In contrast, during column distillation the fermented liquid is forced through columns while being surrounded by steam. To remove impurities from the refined spirit, steam of the correct temperature must be used.
Only spirits that are column distilled, like bourbon, are often aged in barrels.
Maturation is the last and most crucial stage in the production of whisky. The color and flavor of whiskies come from the time they spend aging in wooden barrels. American White Oak and French Oak barrels are the standard when making whisky, although there are many more options.
Oak, because of its large pour size and ability to exchange oxygen, is the ideal wood for cooperage. The whisky is sealed into the barrels with great precision to prevent any leakage while aging.
The interior of whisky barrels is frequently burned. The natural wood sugars are brought to the surface during the barrel burning process and then added to the whisky. It also allows the whisky to sink into the wood for a longer period of time. There are four distinct charing levels that barrels can be brought to. More than that means the barrel has been used extensively. The darker the barrel, the more pronounced the whiskey’s smoky, woodsy notes will be.
A steady flow of oxygen in and out of the barrel is crucial to the maturation of the whiskey’s flavor. The term “The Angel’s Share,” which simply refers to the amount of liquid that evaporated due to oxygenation, has gained a certain degree of popular acceptance. Evaporation rates vary depending on local weather conditions. This is why Scotch whisky is aged for a longer amount of time and why Colorado Bourbon tastes very different from Kentucky Bourbon. Some claim that the dry climate of Colorado produces cleaner whisky because of the high rate of evaporation. Since water is lost during evaporation, the evidence of the spirit rises. Some of the congeners that could give the final product an unpleasant flavor or scent are also removed during the evaporation process.
Scotch whisky is matured for far longer than in other countries because of the slow rate at which evaporation occurs in Scotland’s persistently rainy and chilly climate.
It’s common practice to age whisky in specific barrels for each distinct style. For example, Charred New American Oak Barrels are required by law for the aging of Bourbon. Scotch whisky, on the other hand, is often matured in secondhand barrels, which may have previously held either bourbon or wine. This is also a factor in the significantly longer aging times required for Scotch whisky. The less woody flavor remains after a barrel has been used multiple times. The process of aging in oak barrels creates subtle differences across batches of whisky produced in the same distillery. Each barrel is one-of-a-kind since conditions at various ends of the rack house might vary widely. As you embark on your whiskey adventure, the role of barrels in aging becomes ever more evident. From the careful selection of barrels to the long years spent maturing, each whiskey carries the imprints of its journey. To fully appreciate and experience the cultural significance of whiskey, one can visit online stores like Best Whiskey Online, where a diverse selection of exceptional whiskies awaits. Whether you are a seasoned connoisseur or a curious novice, the world of whiskey invites you to indulge in the complexities and traditions that have shaped this historic spirit.