5 main principles of choosing a barrel for drinks

When choosing an oak barrel, you have to pay attention to many factors that you don't even think about initially.

A bad barrel is not only money spent for nothing, but often also an irretrievably spoiled drink. We tell you what you should pay attention to.

1. Volume

Decide how fast you need a drink. Aging in a 5-liter barrel of strong distillate takes 4-5 times less time than in an oak barrel of 50 liters.

2. Type of tree

Wood significantly affects the taste of the drink. The most common are oak barrels, but there are cherry, acacia and other types of wood. Oak is a classic for aging any alcoholic beverages, such barrels are used by all professional distillers.

3. The thickness of the barrel riveting

The proportion of angels depends on this factor. The thinner the riveting, the greater the probability of barrel leakage and the percentage of evaporation. The result is less drink.

For different volumes of barrels, the optimal values differ:

* 3-5 liters – 16 mm;

* 10-30 liters – 18-19 mm;

* 30-50 liters and more – 25-27 mm.

4. Firing the barrel

Weak firing of barrels minimally affects the taste and color of the drink, therefore it is used for kvass, beer and white wine. Medium roasting is suitable for most red wines, cognac, whiskey and fruit distillates. Strong firing is considered universal. It is mandatory for bourbon. Suitable for calvados, any brandy, some whiskey and cognac.

5. Barrel coating

According to GOST, barrels are not covered. A sufficiently clean, perfectly polished surface. Lacquered and painted barrels are categorically not suitable for the preparation of alcoholic beverages.

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