Oak wood cask & Barrel

Oak wood

Oak wood is a type of hardwood that derives from the oak tree native to the northern hemisphere. There are around 600 species of oak, both deciduous and evergreen. North America has the most, with around 90 species being found there. Oak wood has been used as a hardwood timber for thousands of years, yet it takes up to 150 years before the wood from an oak tree can be used for construction. Modern uses for oak wood include home wares, flooring, wine barrels and firewood.

An oak is a tree or shrub in the genus Quercus. There are approximately 600 extant species of oaks. The common name "oak" also appears in the names of species in related genera, notably Lithocarpus (stone oaks), North America contains the largest number of oak species, with approximately 90 occurring in the United States, while Mexico has 160 species of which 109 are endemic. The second greatest center of oak diversity is China, which contains approximately 100 species.

Barrels in which wines, sherry, and spirits such as brandy, Irish whiskey, Scotch whisky and Bourbon whiskey are aged are made from European and American oak, with single barrel whiskey fetching a premium. The use of oak in wine can add many different dimensions to wine based on the type and style of the oak. Oak barrels, which may be charred before use, contribute to the color, taste, and aroma of the contents, imparting a desirable oaky vanilla flavor to these drinks. The great dilemma for wine producers is to choose between French and American oak woods. French oaks give the wine greater refinement and are chosen for the best wines since they increase the price compared to those aged in American oak wood. American oak contributes greater texture and resistance to ageing, but produces more powerful wine bouquets. Oak wood chips are used for smoking fish, meat, cheeses, and other food

Different types of wood used for whiskey & wine barrels

Barrel aging of wine and whiskey is one of the most effective processes in the beverage industries that construe the taste of beverages. The wood of barrels transmits different intricate flavors to distillery character that is already in the newly formed spirit. Wooden barrels are appreciated not just because they add nice flavors to wine and whiskey but they are also one of the immense expenses for recent beverage makers. Different species of oak differ in their levels of flavors, compounds, porous effects.

Most commonly Oak wood is used for barrels. Most barrels are made up of oak due to expedience and porosity. Especially American white oak is used to make barrels for aging the wine and whiskey because it adds great flavors of whiskey and wine. Other woods used for whiskey and wine barrels are hickory and maple wood, French oak, redwood, walnut, cherry, and chestnut. Some Asian beverages use Japanese which adds an unusual, minty-piny flavor.

Different species of oak used for whiskey & wine barrels

American white oak

American white oak is a most assertive force of whiskey wood world. Bourbon must be aged in new charred American oak barrels and later the used bourbon barrels are used to age vast varieties of scotch, whiskey and other spirits. American oak imparts vanilla and coconut notes. American white oak gives mellow, caramel, vanilla and soft effects on taste. American white oak grows in the east of the USA and some areas of Canada. It is less costly than European white oak as it grows moderately fast for an oak tree. Its wood is very compressed.

European oak

European oak barrels tend to add spice and vanilla flavors to whiskey during aging. It is slow growing oak with a tighter grain. It is more absorbent than other oak species and invades deeper during maturation. European oak adds bitter, spicy on the wood effect on taste. European oak grows all over the European chaste far into turkey and Russia. It is less thick and grows slower than the American white oak.

Sessile oak

this species is found in Europe and is not very common as other species. It is also known as Irish oak because it is the national tree of Ireland. Nowadays, it is sourced from France for cognac and wine industries.

Mongolian oak

in whiskey world, this species is known as Mizunara or Japanese oak. It provides the exclusive characteristics associated with Japanese whiskey. Its tasting notes include vanilla, coconut, spicy rye characteristics, oriental incense, and sandalwood.

Only one type of wood has been used for wine barrels over thousands of years is Oak wood. Oak wood contains Gallic acid which is also known as pseudo tannin. It has a lot of constituents that adds spiciness to the whiskey. Oak seems to have the perfect relationships with grape to age it satisfactorily and enhance its flavors. Oak is consistently composed of some chemical compounds that give the vanilla, tobacco, and tea-like traits to the wine without being overwhelming.