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BRISBANE AUSTRALIA

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American Oak Stave

Price

$20.00

Oak Age Your Gin! Increase the complexity - and nail that perfect Negroni.

Oak is a crucial component in the aging process of brown spirits, including whisky & rum, greatly influencing the final product's character, aroma, color, and taste.

 

Oak's semi-porous nature enables the rum to "breathe," allowing a slow oxygen exchange that softens the spirit's harsh elements. TWhen used in barrel the gradual evaporation of spirit and water - known as the "angel's share" - can concentrate flavours over time.

 

Chemical compounds in oak play significant roles in shaping spirit's taste and aroma. Lignin, found in oak, breaks down to produce vanillin, resulting in vanilla-like flavours. Lactones contribute to the woody character and hint of coconut, while tannins provide astringency and mouthfeel.

 

The type of oak used also impacts the flavor profile. American white oak typically imparts sweet, mild flavours with vanilla, caramel, and coconut notes, whereas European oak often leads to robust flavours with spicy and nutty undertones.

 

Pre-treatment of barrels, such as toasting or charring, caramelizes the wood's sugars, infusing the spirit with caramel and toffee flavours. This process also opens the wood's pores, allowing for increased interaction between the rum and the oak.

 

The reuse of barrels that have previously aged other spirits can add complexity and inherited flavours to the spirit. Bourbon and Spanish sherry barrels are commonly used. Additionally, the duration of aging significantly impacts the final product, with extended aging extracting more flavours and intensifying color and complexity.

 

In conclusion, the use of oak in the aging process is critical to brown spirit production, influencing everything from flavour and aroma to character and complexity, resulting in the diverse range of spirit available today.

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