Why Oak Barrels for Whiskey
The American white oak has found its way to being the most used type of wood when it comes to making whiskey. The American white oak is not the only tree that I used in making oak. These tree are very available in the natural ingenious forests. There are various types of whiskey such as the Japanese and Irish whiskey that require that the liquor has to be age in the wooden barrel. The oak is not really the only one that can be used in doing that. From the great strength that it gives that’s why the oak is the one that is highly preferred. The barrels are made of the wood which is held together with the use of metal hoops though there were other held with leather.
To move the barrels since they are very bulky especially when they are filled with wine is hard thus have been sealed with metal and are just rolled. This is the method used to ensure that the transportation is very simple. Storing wine in a wooden vessel helps make it better. The main benefits of the wooden barrel is that there will be no reaction with the wood. Through this you will actually increase the value of the wine that you are producing. Through the wooden barrel you actually get to improve the wine to be of greater value. Through this you are able to have a more complex texture of the wine. There is a great difference that you actually experience with the wine not just like the normal containers. The oak is, therefore, more preferred as it presents the greatest effect in terms of improving the wine and enhancing it more.
Storing your wine in the oak has its own benefits. There are many classes of chemicals that you actually have. The flavor and the wine texture is way greater making the wine to be of a better quality. The vanilla flavor and other tasty aromas are some of the flavors that are presented. There is a great structural complexity that is being offered through various structural complexity. To the red wines there are great advantages that are usually presented. There is great controlled oxidation which is brought about by the aging of the barrel. The value addition of the wine happens a lot when you use such a way. This is a gradual process that helps a lot in decreasing the astringency of the wine. On the other end it also helps a lot in increasing the stability as well as the color of the wine. There is more complexity with the fruit aromas that do evolve really fast.
The interaction between the oak and the whiskey is actually the most interesting experience. To ensure that eth new spirit is able to gain color and character from the wood you have to monitor every stage that the wine is in. How tastefully the wine will be is determine by two main factors. One is the environment that it is stored in and also the aging of the wooden barrel.