When we look at the enormous variety of spirits used in our bars, it’s easy to overlook the impact of the humble oak cask. Oak shapes and structures the entire spirit world, from the French brandies initially influenced by the wood holding them to a seemingly simple 1935 regulation that ended up heavily influencing the wine and spirits world (as well as defining American spirits). In this talk we will briefly cover the different varietals of oak and their historic impact, some of the regulations that defined the use of oak containers, and take a peek into the impact of the volatile compounds contained in oak on spirits.
In this seminar, we will also discuss the re-use of oak and how it can affect flavor, both in initial aging and in secondary finishing. This is not limited to the world of grain whiskeys – tequila, rum, beer, wine, and other spirits often are influenced by used casks. Finally, we will look at the world of finished spirits, and talk about which volatile compounds originally from the wood are lost, and what is added during the process, while trying spirits aged in used American spirit casks and American spirits finished in casks used for other spirits and fortified wines.
