Advice for barrels curing

Advice for barrels curing


Most people are aware that some rules must be followed before using new barrels.
We suggest to our customers that before using the barrel it is obligatory filled the barrel with cold water,shake the barrel, and immediately remove excess fluid, wait for the wood to absorb moisture and repeat it several times. This will allow the oak to expand and retain liquid. (The barrel may leak until cured) . After that,your barrel must be filled with cold water ,left it stand for 24 h,empty the contents and rinse again . Repeat this process for two or three days.You are now ready to fill with your spirits.
Barrels should be stored in a cool place and away from sunlight. This will protect both the exterior of the barrel and the aging spirits inside.
When storing your barrel between uses, always keep the barrel filled with a sterilized water solution. This will keep the barrel from drying out and keep bacteria from growing in the barrel.
Relative humidity and fluctuations in temperature will cause the barrel to take on or lose moisture and the wood will expand or shrink accordingly. Then,your barrel may show small gaps or have loosened hoops. Don’t worry, that’s all to be expected and will disappear after curing. Curing in that case is the same process as when the barrel is new.
CAUTION: It must be kept in mind that the smaller the barrel size, the higher is the inner surface area ratio to the contents get, which basically means that the smaller the barrel, the faster the whiskey contents will mature. Therefore it is advised that any whisky or liquor stored in such small wooden casks is regularly checked to avoid over tanning. Initially, spirits or liquors held in such small barrels should be tasted daily or every two days to make sure that the oakening levels are the ones you desire.
Over time and usage, the tannin levels of the small oak casks would get lower however if you would like to quickly and significantly reduce their tanning infusion all you have to do is that is fill the casks with cold or warm water and empty them after a few hours. This procedure can be repeated as many times as you feel it is required to reach the desired level of tannins imparted from such small barrels.