The Important Reasons Why Whiskey Makers Prefers Using Oak Barrels To Age The Whiskey
The whiskey and the relations involving the oak and the whiskey is one of the most exciting in the process of the production of the whiskey.The value of the whiskey barrels is cautiously kept an eye on because the new spirit is to gain color and character from the wood in which it rests. The design of the barrel will be chosen by the whiskey blender who is keen in looking for certain characteristics of the whiskey.Discussed below are the important reasons why whiskey makers prefer using the oak barrels.
One of the frequently asked questions by most people is the reason why most whiskey blenders love to utilize the use of the barrels made from oak wood. The reason why there is increased use of the oak barrels is that of its unique material and chemical nature. It is natural that the woods have intense strengths broad radial rays produces strengths to be formed for a cask.Oak is also uncontaminated wood as compared to pine or rubber trees that contains resin passage that passes strong savor to aging whiskey. The oak wood has some other several characteristics. The alteration that occur about to the oak as a result of a little something and heat up handling throughout the coopering procedure leads to the production of pleasing flavor oak lactones.
The whiskey drum prepared from the oak have special effects on the spirits. It brings to the addition of the spirits the taste and fragrance by providing attractive elements from the barrel. It also has an effect as an agent that removes unwanted rudiments from the recently made whiskeys. The oak barrels also interacts with the whiskeys. It adds good-looking wood constituent from the barrels and translate them to pleasing essentials.
There are precise ingredients of oak and recognize how they control the aging of the spirits. The cellulose has almost no result except to clutch the oak wood together. The oak tannins has a very notable role in the maturation of the whiskey by leading to the oxidation and the creation of flimsy delicate scent in the whiskeys. Tannins joins with the oxygen and other components in the whiskeys to form acetals over time.Hemicelluloses consist of simple sugars that break down when heated.The lignin is the binding agent that hold the cellulose in wood together that when heated will gives sugary misty and zest fragrances. The oak lactones that comes from the lactones increases severely during toasting and burning and can even pass on a physically powerful wooded coconut elements. The lactones will provide the bourdon its distinctive character.