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I recently read a new study published in Vine and Wine Open Access Journal . Here's the URL: https://oeno-one.eu/article/view/909/4304 The authors studied the transfer of oxygen through oak and between oak staves in a barrel. They found that whether the oak is wet or dry, there is no--or nearly no--oxygen transfer across the oak . Here is a quote, " "At the end of the measurement period, the dissolved oxygen level is lower than 0.5 mg.L-1. We can consider that oxygen transfer through imbibed oak wood is seriously limited because no oxygen transgresses through this porous material after 45 days." The study goes on to claim that oxygen passes through to the liquid from desorption (the oxygen which is already in the wood itself, but not from the outside of the barrel, leaches in) and oxygen passes between the staves--particularly where the staves are contacting with less pressure (nearer the bilge). Desorption accounts for a previously observed spike in oxygen in the first weeks of aging. I was pretty surprised by this study as I've always heard that the oak itself is permeable to oxygen. Instead, it seems like it's the barrel construction more than the wood which impacts oxygenation. This is a french study, so they used french oak--but I kind of doubt american oak would be substantially different. This study looks pretty legit to me. I read through their methods and I was fairly convinced--though I'm no scientist. I was curious if anyone else found this study convincing. It made me wonder about the claims of barrel alternatives like the "squarrel." If this study is correct, some kind of stave gap would be necessary if you are seeking oxygenation of your spirit.
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please review bottom of post! Reference Doc below https://www.regulations.gov/document?D=TTB-2018-0007-0001 Notice No. 176: Modernization of the Labeling and Advertising Regulations for Wine, Distilled Spirits, and Malt Beverages 1. Subpart A—General Provisions Proposed subpart A includes several sections that have general applicability to part 5, including a revised definitions section, a section that defines the territorial extent of the regulations, sections that set forth to whom and to which products the regulations in part 5 apply, a section that identifies other regulations that relate to part 5, and sections addressing administrative items such as forms and delegations of the Administrator. Proposed § 5.1, which provides definitions of terms used in part 5, has some changes from the regulatory text that appears in current § 5.10. In addition to the proposed amendments discussed above in section II B of this document, TTB proposes to modify the definition of “age” to simplify it and to make clear that spirits are only aged when stored in or with oak. The wood contact creates chemical changes in the spirits, which is the aging process. Thus, for example, spirits stored in oak barrels lined with paraffin are not “aged.” Additionally, TTB proposes to add a definition of “American proof,” which cross references the definition of “proof.” The term “American proof” is used in some circumstances to clarify that the proof listed on a certificate should be calculated using the standards in the part 5 regulations, not under another country's standards. TTB proposes to amend the definition of “distilled spirits” to codify its longstanding position that products containing less than 0.5 percent alcohol by volume are not regulated as “distilled spirits” under the FAA Act. TTB also proposes to add a definition of “grain,” which would define the term to include cereal grains as well as the seeds of the pseudocereal grains: amaranth, buckwheat, and quinoa. TTB has received a number of applications for labels for products using pseudocereals, and TTB also notes that the FDA has proposed draft guidance allowing the seeds of pseudocereals to be identified as “whole grains” on labels (see 71 FR 8597, February 17, 2006). Finally, TTB proposes to define the term “oak barrel,” which is used with regard to the storage of certain bulk spirits. TTB and its predecessor agencies have traditionally considered a “new oak container,” as used in the current regulations, to refer to a standard whiskey barrel of approximately 50 gallons capacity. Accordingly, TTB proposes to define an oak barrel as a “cylindrical oak drum of approximately 50 gallons capacity used to age bulk spirits.” However, TTB seeks comment on whether smaller barrels or non-cylindrical shaped barrels should be acceptable for storing distilled spirits where the standard of identity requires storage in oak barrels. -
The UK, Belgium, Denmark and the Netherlands have all converted coal burning plants to wood fired. By 2020, the EU, which has designated wood as carbon neutral for emissions, will generate 20% of it power from renewables. North Yorkshires, DRAX power plant is capable of 4000 Megawatts, half of which has already been converted to wood. Exports of wood from the southestern like states of North Carolina and Georgia have grown from nothing in 2005 to 6.5 million metric tons in 2015 and projected to be 9 million metric tons (Forisk Consulting in Athens GA) by 2020. Mono-culture forests for pellets will not focus on the relatively slow growth of white oak. (Science, 6 Jan 2017) This is not a settled issue in terms of the environment or the underlying carbon renewal economics but the trip to Europe for pellets is a short one. Something to think about the next time you drive through Asheville.
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So we have been trying unsuccessfully trying to get the TTB to respond to the question...."what do you (standards of identity) call a grain based product not aged in OAK barrels?"....apple barrels, cherry, etc., that of course calls the question what constitutes "aged in oak containers", a.k.a "the five second rule", what constitutes an "oak container" and what constitutes "new". (We got the TTB to allow us to use a modified, new, "traditional" oak barrel for use without attribution....easily, efficiently, happily, amazingly!!) I think we (micro-distillers) will eventually drive the TTB admins. to drink....imagine the huge increase in work load they are facing....like about a 4000% increase in bi-monthly revenue reports and the like (as our new, New York Governor says, "Jobs,Jobs,Jobs")....witness TTB-2011-0010-0001!!! (Comment period is soon to close, BTW) Let alone trying to define and adapt to the huge innovation and entrepreneurial force that WE, as micro-distillers represent. I have come to the opinion that WE (micro-distillers) are not competitors and that WE (micro-distillers) can easily take market share from the big boys via home turf relationships, neighbors and barkeeps and the like that adopt us as "local boys and girls make good" stories and brands. So the internet folks (IETF) have successfully out innovated the (read TTB regulatory and BIG alcohol) inertia and retained control of security, additional features, IM protocols and the like....maybe the ADI should be an self policing organization that defines new aspects of micro-distilling and interfaces with the TTB to help them/us through his watershed change....cause we are just now getting wheels under this bus.... The BIG alcohol folks are asleep at the wheel and yes though they have the cash to innovate, really can't, based on need to keep the monster brands producing results every 3 months. So has anyone got a product out there that has been sanctioned by the TTB via some "standard of identity" for grain spirits NOT aged in oak?
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Greetings All We have purchased a stave mill about 1 hour from out cooperage, and are now producing new charred 53 gal oak barrels from MN oak Additionally we have recently tripled our output over the past year and now have many barrels of every size in stock- 5/10/15/30/53 gallon, and intend to have stock going forward Currently we are making our 1st production run of 53's, and will have about 100 extra ready to ship by the end of next week The 53's are $275/ea, and fit 6 to a pallet. Can laser engrave your logo on the barrel head for a small fee. Let me know of any interest Cheers Richard Richard@thebarrelmill.com 800-201-7125
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I have 48 new 30-gallon (barrel mill), char-4 white oak barrels for sale. They are being delivered in a couple days. Anybody need them? $250 each + shipping. <<<<SOLD>>>>
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Hello all We currently have a few barrels in stock Qty 140 30 gal A/O Char#3 @$240/ea (fit 12 to a pallet) Qty 140 53 gal A/O Char#3 @$275/ea (fit 6 to a pallet) FOB 56310 Call or email for a freight quote or to place an order Best Richard richard@thebarrelmill.com 800-201-7125
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Hello all Here is our current pricing and availability Size Char qty price #/pallet 5 gal 3 288 $145 60 4 18 $145 60 5 4 $145 60 10 gal 2 2 $165 36 3 147 $165 36 15 gal 2 13 $190 30 3 342 $190 30 4 4 $190 30 30 gal 2 2 $240 12 53 gal 3 344 $275 6 FOB 56310 Call or email to order 800-201-7125 richard@thebarrelmill.com -
Need to shore up your 2016 barrel inventory? We have a surplus of several hundred new 30 gallon and 53 gallon barrels for sale. 100 x 53 gallon barrels @ $265/ea are char 4, can be double pallet stacked (4 barrels/level, 2 levels high, 8 barrels total) 300 x 30 gallon barrels @ $240/ea available in char 3 & char 4 (can be stacked 4 barrels/level, 3 levels high, 12 barrels total) Barrels are available FOB our warehouse in OH. Send a message (with desired quantities) for general info and/or availability. -
Recycled oak barrels (from the wine industry). French or American oak and toasted low, medium, medium high or strong. Upon request - Origin: Argentina Minimum order: 1 container 20" contact: cwilliams@gulatina.com
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I have 10, 15 gallon oak barrels with #3 char. I also have 10, 30 gallon oak barrels with #2 char. They are brand new, never been use. The 15 gallon barrels are $275 each, and $300 for each 30 gallon or best offer. Email me with any questions.
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We currently have New 30 gallon charred A/O barrels in stock Qty 221 Char#3 Qty 98 Char#4 12 fit to a pallet Call in or email for details 800-201-7125 richard@thebarrelmill.com Best
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Hello all We had a last minute cancellation and these barrels are ready to ship right away 12/pallet Call or email for pricing 800-201-7124 richard@thebarrelmill.com
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Can we help you out? We have: 1. excess distilling capacity 2. access to new oak barrels in a variety of sizes 3. ability to produce fantastic whiskey, in custom mash bills or standard recipes We are looking for distilleries or brand owners that are wanting to either catch up or get ahead on their whiskey stocks by contracting with us to produce their bulk whiskey here in Middleton, Wisconsin. Our ideal customers are looking for anywhere from four to twelve barrels of whiskey a month on a standing "subscription" basis. We can produce on a regular schedule and either hold for truckload quantities or ship individual barrels when completed. Each batch will have mashing notes, grain tracking data, and arrive in a brand new, white oak barrels, charred or toasted to your specifications. Some of our customers have aged their whiskey from us in the past couple of years and are now winning awards for its taste and quality. Break the habit of working with the "you'll take what we make for you" bulk whiskey distilleries and enjoy being actively involved in the process of making a unique and high-quality spirit that will have much stronger marketing value. Organic certified bulk whiskey coming in 2016! We are anticipating that our capacity will be filled quickly with this announcement- please don't hesitate to contact us. We select customers based on many factors, not just the size of the order. Please contact Shane at shane@deathsdoorspirits.com for details and pricing. Please hold off on phone calls, we will answer emails promptly- promise. :-) -
Qty 60 new A/O 30 gallon char #2 for sale call or email for pricing richard@thebarrelmill.com 800-201-7125
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Qty 60 5 gal char #3 Qty 4 5 gal char #5 email or call in for pricing, etc Best Richard
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Hello all We have a few 10 gallon barrels available Qty 69 Char #3 Qty 2 Char #2 Call in or email for pricing etc Best Regards Richard richard@thebarrelmill.com 800-201-7125
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Hello All We had a customer that had to back out of an order for 240 new 5 gallon whiskey barrels, due to not being able to get financing. This is 4 pallets of 60/ea MOQ 1 pallet Call in for pricing 800-201-7125 Richard or Nicky Thanks
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I have just received a shipment from Spain of Oloroso Sherry casks of three different sizes, 64 liter, 125 liter and 225, supply is limited and sales will be on a first come first serve basis. These casks are of excellent quality, finished and sanded by the manufacture, and are a once used Oloroso. Please contact us at Speyside Cooperage Kentucky Inc. for priceing http://speysidecooperageky.com/, speysidecooperage@windstream.net
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Taking orders now for this fall. 600 liter brand new custom toasted Chestnut barrels from Portugal. Delivery estimated late fall '14. Please call to discuss pricing and quantity. -Quercus Pyrenaica Chestnut from the northwest Iberian Peninsula -Casks will be custom built in the fall of '14. All barrels are toasted (M+ unless specified otherwise) Call with any questions... Skyler Weekes President, Rocky Mountain Barrel Company sky@rockymountainbarrelcompany.com 720-484-6685 720-220-5184
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I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
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I've got a new project underway: a whisky distilled from full-flavored craft beer. I'm teaming up with a local brewery for the mash/wash. Working on the stripping runs as I type. Really excited about this project, however, it is my first go using oak barrels... My goal is to produce a whisky with a flavor profile more reminiscent of the beer from which it was distilled rather than being oak dominant. With this goal I'm currently intending on using 15 gallon medium toast barrels. The hope is this will allow for a rather quick oaking (~6 months) that is still apparent but subtle. Since my goal is to leave the beer from which the whisky was distilled as the dominate flavor profile I'm going with a med toast barrel rather than charred. Sounds like many craft whisky distillers are using charred oak barrels and hence that is why I'm seeking opinions in regards to my project. I'm thinking a charred barrel would bring too much oak into the spirit. Shouldn't need the charring to clean up the spirit either as the cuts are being made very conservatively. So, what is your opinion? Should I go the route of a toasted barrel or utilize a charred barrel? I appreciate any and all opinions/insight. Thanks!
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Whiskey barrels are all full size (53 gallons) Can be picked up in Bardstown KY. Have a variety of full size one fill rye and bourbon barrels available for sale. Great for aging other spirits or beer. Also have a limited stock of aging whiskey barrels available for sale- from a few months old to 7 years old. Selections of rye or bourbon, mostly from Indiana. Please e-mail for pricing. orangedave@gmail.com -
Hello! We have just received 150 110 liter Australian cabernet sauvignon barrels fresh from the Barroso valley. Current price is $130 per cask. Discounts for volume orders. Please visit our website and contact for a formal quote. http://speysidecooperageky.com/ We have fresh bourbon barrels on a daily basis from the local distilleries and have no minimum orders. Racks as well and a few other specialty casks. 502-543-3101 Ask for Tina or Aaron -
Greetings Having forecasted a shortage in wood, and an increase in demand, we took the initiative to prepare We are currently taking on a limited number of new customers, as our capacity has recently increased Investments in new machinery, wood sourcing, and new leadership in the cooperage have all contributed to this Currently we have 2 pallets (36/pallet) 10 gal char #3, and 3 pallets (60/pallet) 5 gallon char #3 in stock The barrels are all 2 year air dried American white oak email or call for pricing these barrels will not be around very long richard@thebarrelmill.com, 800-201-7125 Also we have 24 refurbished 2 barrel (53-60 gal size) metal racks (black) ready ot ship out Cheers Richard Hobbs The Barrel Mill www.whiskeybarrel.com
