Since a water molecule is very small, it is easier for it to escape through the barrel than the much larger alcohol molecule. The atmosphere at the top of a barrel storage area is very hot and dry, allowing the water molecules to escape much faster than the alcohol molecules, thus driving the ABV up in those barrels and concentrating the flavours inside the barrel.
Once a cooper has selected their oak type, barrel size and seasoning qualities they can then select which level of thermal degrading to apply to the inside of the cask relative to the liquid it will have in it and the desired character of that liquid.
If there is one thing that we all go a bit crazy for, it’s oak matured spirits. Even if you are not a big spirits lover, odds are good you’ve indulged frequently on other such oaked products like Balsamic Vinegar, Worcestershire or Tabasco sauces. For those who have discovered the world of a well-aged whisky, tequila, brandy, rum or fortified wine, a lot of appreciation is given to a bottle carrying buzz terms like extra añejo, solera, single bar
Posted by Gert Bosman 0 Comments views (97)
If you would like to import equipment yourself, please make sure you do your homework well!
istillique just received a new shipment of amazing equipment and it was with a sense of shock that we calculated the new prices. Although the US Dollar prices remained almost the same, the landed costs increased dramatically from our previous large shipment. WHAT WENT WRONG?
Note: due to the limited knowledge of most officials (outside the Western Cape) involved in the granting of micro manufacturing licenses, we tried to keep the wording as simple as possible. Distilling terms such as "stillage" has deliberately been omitted - simply because officials are to uniformed to know what it means.