Preparation of the barrel.

ATTENTION & IMPORTANT TO READ TO THE END.

Congratulations on the purchase of your new barrel, you will enjoy it!

Our barrels are made of French Oak from Slovenia, one of the best places in the world for the production of this noble wood. Dried for 3 years and blended by artisan coopers, the barrels transmit an exquisite taste to your recipes and bring complexity and uniqueness to your production. This will allow you to experience the ageing of infused alcohols such as gin, rum, syrups, cocktails, wine or vinegars.

All our barrels include the support, the tap and 2 stoppers.

How to age in casks?

To age simply fill the Oak Cask with your alcohol or blend, and store it in a damp place protected from sunlight and heat.

The duration can vary from a few weeks to several months, depending on the taste you wish to obtain.

The principle of barrel ageing is to transmit the taste of the wood (oak) to your alcohol.

The longer the ageing period, the more pronounced the taste of the oak will be and the darker the colour will be.

Important: As wood is a living material, this barrel can contract. To prevent it from dislocating, it is important to store it in a sufficiently humid environment, or ideally, use it within the first few weeks. To ensure the longevity of the barrel, always make sure to leave a quarter of the barrel full. 

USER GUIDE

The barrels made of new oak are hygienic, as the wood has been heated directly on the fire during their manufacture. They are heated in order to bend and place the hoops, and to improve the flavours.

BARREL ASSEMBLY

1. Insert the tap into the hole at the front of the barrel. Place the spout vertically.
2. Push the faucet down with a small hammer until it is in place and tight.
3. Fill the barrel and insert the cap into the hole on top.

SEAL THE BARREL

Before using for the first time, fill the barrel with water to its full capacity. If you notice any leaks, this is perfectly normal. The treatment you perform allows the wood to swell and plug the cracks. Be sure to keep the water in the barrel until the cracks are sealed and the leaks stop. This may take a few days.

If LEAKS persist

You can seal them by melting wax (beeswax, candle wax) and pouring the melted wax into the slots. The oak wood must be dry to allow the wax to adhere. Never pour the wax inside the barrel. It will contaminate the liquid inside.

BARREL PREPARATION

Before using the barrel, empty it completely and use one of the following two techniques:

1. New barrel: Fill it with hot water. Turn it over and drain it until the water is clear.
2. Barrel USED : Cleaning and hygiene measures are necessary. With each use, rinse the barrel thoroughly with water to remove debris. For a deeper wash, dissolve one teaspoon of baking soda in 1 litre of water. Soak the inside surfaces of the barrel for 5 to 10 minutes. Empty and refill the barrel with your alcohol or other liquid.

BREAK in the use of the barrel

If you stop using the barrel for an extended period of time, it is important to keep it in a damp place. This will prevent the wood from shrinking, which could cause leaks or drop the hoops. It is also recommended to pour neutral alcohol into the barrel to prevent mould growth. Please note that it is normal to see a colour change on the barrel; it will blacken in some areas.

Aging Your Alcohol

To age alcohol, simply fill the barrel of your preparation to capacity. Store in a damp place, away from heat and light. Aging time depends on individual taste. Count a few weeks to a maximum of 3 years. Any liquid aged in an oak barrel will absorb the delicious flavours of the wood. The longer you keep an alcohol in your barrel, the more pronounced its oaky taste and dark colour will be. It is normal to lose some of your liquid by evaporation - this is called the angels' share. Filter your liquid before bottling.

Enjoy, your production, it's a godsend.