Research on the Effects of Different Charring, Toasting and Seasoning of Oak Barrels and Whiskey Maturation A 5 Year Study

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Arline Hunter
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1 Research on the Effects of Different Charring, Toasting and Seasoning of Oak Barrels and Whiskey Maturation A 5 Year Study

2 #1 through #4 Char 18 month seasoned #3 Char 18 month seasoned #5 Craft Distillers Char 24 month seasoned Heavy Toast/Light Char Thin Stave

3 Oxidation - the change in molecular structure of a component in a distillate that causes it to taste different. A low proof whiskey type distillate (esters, etc.), barrel extracts, oxygen and time are required in order for oxidation to occur. Oxygen could penetrate a stave as easily as a.930 stave, and all the.930 stave did was promote evaporation.

4 1. Char Level 2. Toasting 3. Wood Seasoning

5 Light Char #1 Char #2 Char #3 Char #4 Char #5/Craft Distillers Char Charring caramelizes wood sugars, removes cereal like flavors, provides color, and is responsible for extractive flavors such as caramel, vanilla, clove, and wood.

Barrel is not set on fire Takes 30-50 minutes Creates

6 Barrel is not set on fire Takes minutes Creates thicker red layer than charring Less char/carbon cereal

7 Deterioration of wood polymers, creating smaller molecules that can be transformed during charring and/or toasting. Oak hemicellulose is broken down into simple sugars by Fungi and Freeze/Thaw. Lignin starts to degrade forming some vanillin and other compounds that are precursors of more vanillin that can be formed during toasting and charring. Oak tannins also begin softening. Wood Drying When oak is freshly cut, it is approximately 60% moisture Oak will continue to lose moisture until the amount it contains is in balance with the surrounding atmosphere.

The chemical marker for hemicellulose caramelization and positively correlated to the perception of toast character in alcoholic beverages. Sweet, almond and baked bread.

8 The chemical marker for hemicellulose caramelization and positively correlated to the perception of toast character in alcoholic beverages. Sweet, almond and baked bread. Craft Distiller s Char had more furfural than the other char level after two years. As the whiskey kept getting deeper into the barrel stave the larger concentration of furfural near the surface was pushed in until it was in equilibrium. Part of the furfural in the whiskey went deeper into the wood.

9 Vanillin is a chemical compound formed during lignin degradation and it is the most desirable of all the lignin derived compound. Sweet, vanilla and creamy. Craft Distiller s Char behaved similarly to furfural. Toasting of the barrels will get deeper into the stave and slowly degrade the lignin.

10 When more energy is applied to wood lignin after the formation of vanillin, syringaldehyde and vanillin will degrade forming smoke volatile phenols. Guaiacol is described as phenolic, smoky, spicy, barbecue and medicinal. 4-methyl guaiacol is described as sweet, candy, spice, clove, leather and smoky. These two compounds are found close to the stave surface and are very soluble. Their concentration does not change much during the maturation process. As it did with the previous markers, the heavy toast/light char shows more of both compounds because of the longer heating process and deeper transformation of the wood.

Oak lactones or whiskey lactones, because they were discovered in whiskey, are very important compounds for the overall aromatic perception of whiskey.

11 Oak lactones or whiskey lactones, because they were discovered in whiskey, are very important compounds for the overall aromatic perception of whiskey. The cis-oak lactone is perceived as coconut and vanilla. Trans-oak lactone is perceived as celery and incense. 4 years has more than double the concentration of cis-oak found at 2 years and this is explained by the larger concentration of oak lactones in the inner layers of the barrel staves.

12 Chose 4.5 years - good balance of showing grain character and maturation character. Not too young, not too old. Woodinville Flagship Straight Bourbon 5 Years Old. Nose, Palate, Finish Take Brief Notes/Discuss

13 Seasoned barrels have notably more depth, richness, and character. Heavy toasting provides more sweetness and whiskey flavor. Light char does not filter out graininess must age longer (6-10 years) or comingle. #1/#2 char still tastes green. Lacking finish. Might be ok for distillate with less grain character. #5 char may be good choice for products in year range. More extracts, quicker. #3 - #4 char month seasoned barrel provides best balance, flavor, and character for products 5 years and older. (No bias!) V2 Coming 2020.

The Radial Rays (correctly multiseriate parenchyma rays) their large size is almost unique to oak

The Radial Rays (correctly multiseriate parenchyma rays) their large size is almost unique to oak the tree s food storage area they are packed with tannin The latewood rings (grow in summer, always larger