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My thermometer developed bubbles on the column, separating the liquid, how do I fix it?
Grab the thermometer slightly below its middle with one hand. Make sure the bulb is pointing down. Gently strike the thermometer against the palm of your...
Oak Barrels & Derivatives
We have sourced out only the finest oak products on offer for the aging of fine wines and premium spirits that reflect our same commitment to quality, from the most highly regarded family owned cooperage in Portugal. The french oak is sourced from the Allier region in France and the American white oak from renewable oak forests in Missouri, Eastern European oak is sourced from Hungary. The oak is carefully hand selected and aged a minimum of 24 to 36 months outdoors, prior to barrel fabrication.
Our cooper has sought to keep abreast of modern developments in the wine industry to ensure they meet market needs. Based on the interaction between wine and oak, three barrel profiles have been developed, they are Tradition, Innovation and Prestige. These profiles are not differentiated based on the origin of the oak but rather on style of toast. It is understood among the cognoscenti that the most significant contributing factor in the whole barrel making process besides how the wood is seasoned is the manner is which the cooper handles the oak. Our cooper employs state of the art toasting technology to deliver consistent flavour and aroma profiles. Toasting time and temperature curves, which reflect the gradual increase in temperature, are carefully monitored by computer with the aid of infrared temperature sensors strategically located alongside the brazier or toasting pot. This method allows for a longer toast with more penetrating heat without blistering. Other factors that differentiate the styles include length of oak seasoning and type of grain.
The Tradition profile is the house style, the barrels are crafted with carefully selected oak which has air dried a minimum of 24 months. The controlled toasting process and temperature curve takes 35 minutes to complete and results in a characteristic flavor profile with the presence of tannins making the wine more persistent and hints of vanilla, coconut and chocolate.
Our Tradition profile is recommended for well structured wines and prolonged aging. This line also presents excellent characteristics for the aging of distilled spirits.
The Innovation profile is made from carefully selected oak air dried for at least 24 months. The controlled toasting process and temperature curve takes 45 minutes to complete and results in a characteristic flavor profile suited to "New World" wines. The tannings present are refined, more rounded and softer on the palate, ideal for short term aging of young and fruity wines. This characteristic profile presents distinct notes of vanilla, coffee and spices.
All these factors boost the performance of this barrel profile, preserving all the characteristics of the wine and maintaining fruitiness, complementing and enriching the wine's aroma and flavor elements.
Our Prestige profile is based on a more rigorous selection of extra fine grain oak seasoned outdoors for no less than 36 months. This profile presents excellent characteristics, a perfect symbiosis between oak and wine and is destined for wines that show great potential.
Due to a carefully controlled toasting lasting up to 60 minutes the tannings present are very balanced and well rounded. The nutty and spicy notes impart smoothness that supports the natural aromas and fruitiness of the wine, the result should be a refined and well balanced premium wine.
Other considerations when selecting your oak barrels
French or American?
French oak is much smoother and less aggressive than American oak. Wines or spirits aged in American oak tend pick up oak flavours at a faster rate and need less aging but wines need more time in the bottle to mellow out harsh aromas. French oak delivers a smooth bouquet and is destined for refined wines and spirits.
The choice of toast the winemaker or distiller decides on depends very much on his or her objective in relation to the final product.
The objective with regard to aging spirits is to extract the maximum amount of toasted aromas, vanilla, caramel etc. which confer intensity to the distilled spirit and improves the quality. A heavy toast is often recommended along with the Tradition barrel profile.
The choice with regard to wines is rather more complex. A heavy oak aroma profile is not always suited, these have to be smoother or they can overpower the wines' unique characteristics. In general a lighter toast is recommended for white wines so the delicate nature of the wine is not subdued by the oak. Red wines can support the stronger aromas associated with heavier toasts because their natural flavor and aroma profile is more pronounced. Oak also imparts tannings to the wine giving it structure and a greater complexity of aromas, high tannins are characteristic of French oak. Tannings also help stabilize and fix the color of red wines. The medium plus profile is often is the toast of choice for many red wine varieties.
Four toast levels are available:
Medium plus toast
The reconditioning process ensures no wine residue remains in the barrel; the original toast is shaved off completely in a computer controlled tooling process ensuring strict quality control. These reconditioned barrels are also water and pressure tested to ensure they are completely watertight. The reconditioning process together with a sulphur based treatment helps control micro-organisms, mold or fungus growth.
Craft distillers and winemakers wanting to add character to their wine or distilled spirit but can't afford the luxury of oak barrels now have the option of using oak chips to flavour their spirit. The oak chips are often added during maturation but may also be used in the fermentation stage or distilled with the wash so the oak overtones come over in the distillate.
Instructions on barrel care and maintenance will be made available upon purchase.