the "spirit" of traditional oak barrel aging

The debate over whether you should sip whiskey neat or with ice will live on for ages, but it really comes down to a matter of personal preference. However, the age of the bourbon you put in the glass should accommodate your favored method of enjoying. 

For sipping neat, I find 6–10 years to be the sweet spot. Bourbons in that age range are mature enough to have complexity and generally are not overly tannic. Using small ageing barrels will greatly decrease the ageing time. See our aging chart.

 On the other hand, if you like to let some ice dilute the spirit or just want to chill it with some attractive whiskey stones like Stainless Steel Whiskey Stones, a younger bourbon might be in order. For drinking on the rocks, I like something in the 6–8 years range because the ice opens the bourbon and allows some of the more complex flavors to come forward. Toasted cups like Our White Oak Toasted Cup will provide you with the “Spirit of bourbon drinking.” 

If you plan on making cocktails or using bourbon to make a warming hot toddy, you may want an even younger variety. "If it's going into a cocktail, I usually go younger 4–6 years. Bourbon in that age range tends to be bolder and more aggressive and will hold up without being overpowered by the other ingredients." Whether sipped neat, with ice, or enjoyed in a cocktail, pairing the method of consumption with the appropriate age is the best way to fully appreciate the complex flavors in bourbon.

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, 

 Quality Barrel Materials

At Barrels Farm, we pride ourselves on providing only the highest quality barrel materials. Our selection includes various woods and metals that ensure durability and longevity. Whether you require barrels for aging spirits or storage, our materials meet industry standards and exceed customer expectations. Explore our range and find the perfect fit for your needs.

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.