the "spirit" of traditional oak barrel aging

A special process of toasting oak planks, due to which the wood gets the ability to saturate alcoholic beverages with flavors and aromas identical to those born at traditional aging in an oak barrel.

The process of toasting the inside part of oak barrels. Toasting oak planks with fire is an ideal alternative to create an aromatic balance, the complexity of organoleptic properties of the barrel.

This method allows oak wood to be similar to the wood of the first millimeters of the inner surface of the barrel. It is subjected to the same radial toasting, very intense and short (comparing to roasting in ovens), so throughout the process, the surface layers of wood are exposed to temperatures much higher than those that act deeper in the wood.

The set of conditions for this gradient toasting is more complex and saturated than toasting in roasters or ovens. In terms of the diversity of molecules formed, 

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The Toasting process is distinct from standard toasting or roasting methods. It involves a more intense and shorter toasting at the wood's surface, creating a steep temperature gradient between the outer and inner layers of the wood. This method allows the wood to develop a rich array of aromatic compounds, which in turn can be transferred to the beverage during aging. By varying the degree of toasting—typically in four levels—the cooper can fine-tune the organoleptic properties (taste, aroma, and color) of the final product, allowing for a customized flavor profile that suits the specific needs of different drinks.

This technique effectively mimics the conditions found in the first millimeters of the wood inside a traditionally aged oak barrel, providing an accelerated way to achieve similar aging characteristics. The result is a beverage with a more complex and nuanced flavor profile, often described as having the "spirit" of traditional oak barrel aging.