Original whisky barrel, made of 18-month air-dried American Oak by Independent Stave Company (ISC - World Cooperage) in the USA – hewed in Ozars / Missouri.These barrels have been toasted with the classic gas toast charring.In the standard segment, these barrels are equipped with Char 1, Char 3 or the "Alligator" Toast (Char 4), which is a very dark char, designed to provide more extractives for the spirit while offering a unique flavor profile, which tastes like bourbon vanilla, toast or nuts together with sweet smoke aromas. The color release is excellent, leading to a dark gold color.These barrels have been toasted with the classic gas toast charring.In the standard segment, these barrels are equipped with Char 1, Char 3 or the "Alligator" Toast (Char 4), which is a very dark char, designed to provide more extractives for the spirit while offering a unique flavor profile, which tastes like bourbon vanilla, toast or nuts together with sweet smoke aromas. The color release is excellent, leading to a dark gold color.Due to the charring and the thin stave thickness (20 mm), your distillate matures quickly.Charred heads. Bung made of wood Toast:- Char 1- Char 3- "Alligator" Toast (Char 4) Char levels—Or how long the barrel’s interior is exposed to intense heatLevel 1 Char—15 secondsLevel 2 Char—30 secondsLevel 3 Char—35 seconds (this is the most common charring)Level 4 Char—55 seconds (this is also referred to as “alligator char,” as it produces a wood texture similar to an alligator’s hide)  

This barrel is toasted Medium Plus and has been charred afterwards with Char #1 or #4. The difference between the different char levels is the depth to which the charring is burned into the wood. These different depths can be achieved by using a longer or shorter Charring. The carbon layer is thinnest at Char 1 (flash char) and deepest at Char 4 (aligator char). Thanks to a spiral milling in the surface of the barrel has been increased. The remaining chips have been left in the barrel. The chips are a part of the barrel thus it’s no aromatization and is allowed. This combination offers more flavors in less time. Producer: Independant Stave company (ISC)

A hybrid barrel made of American and French oak. The American oak was used for the staves and the French oak for the heads. The barrel was crafted for the producer who wants softer oak flavors with increased complexity after extended aging. Manufacturer: Independant Stave Company (ISC) Heavy Toast with a Char finishThe barrel has been toasted slowly over an oak fire for 30 minutes before it catches on fire to create the light char level on the surface. Longer aging is required for this toast to maximize flavor and complexity. Char levels—Or how long the barrel’s interior is exposed to intense heatLevel 1 Char—15 secondsLevel 2 Char—30 secondsLevel 3 Char—35 seconds (this is the most common charring)Level 4 Char—55 seconds (this is also referred to as “alligator char,” as it produces a wood texture similar to an alligator’s hide)

This barrel of the Legacy Special Reserve series made of American white oak was made from extra fine pored wood. Extra fine pored oak expands the palate and provides a fine structure and a refined mouthfeel. It contributes to subtle oak aromas and underlines the essence of your fruit. The staves were air-dried for 36 months. This long drying time matures the wood particularly gently. This ensures a long lasting mouthfeel and offers you wine notes of brown sugar, caramel, maple syrup and vanilla. For your red or white wine we recommend a maturing period of 10-16 months. This barrel is particularly suitable for moderately strong red and white wines.  

The well known Standard Barrique made by the Premium cooper World Cooperage in the US. Fine grain oak from the Ozarks (Missouri) fire bended. Flavors of Vanilla, Café Crème und roasty characters.Toasting characters:Medium: Soft caramel accented by toasted breadMedium plus: Sweet cream with notes of vanilla & brown sugarForte: Rich mocha character accentuates darker fruitHeads toastedGalvanized hoops, delivered with a silicon bung.

The barrels from American Oak are matched to the respective ripening type of grapes by special toasting techniques. Please select correct toasting in pick list. Hot dipped hoops We have prepared for you an assortment of these toastings in short information. These profiles present an assortment of toasting types that are very popular in Europe. Many of them used together will be too much for a wine; therefore you have to look for the perfect combination and then do not hesitate to choose it. Of course, it is also possible to use them for other types of wines! If you wish to have further toasting profiles, please do not hesitate to contact us!The barrel heads are toasted   Profile 33: It was developed by a European enologist and designed for middle up to highly complex, frame emphasized red wines. This toast is applied with a lot of heat within a very short time. Features are vanilla flavors, smooth toasts and it also enforces wooden features. E.g. applicable with Cabernet Sauvignon and Syrah. Profile 52:A toasting developed to reduce lactone character in American oak. By increasing the toasting time and temperature, lignin breakdown is increased and this profile pronounces vanilla notes. This is a toasting that emphasizes fruit character and offers light notes of dark toast and smoky aromas. Profile 61:Long toasting at high temperature produces mildness on the palate. Ideal for fruit-based wines. Adds volume with hints of toasty characters. The fruit is lightly surrounded by oak tones. Profile 104:Toasting focuses on caramel notes and light toast characters. Transforms wood sugar into caramel. Reminiscent of European oak without tannin framework. Profile 107: This toast is a mixture between profile 52 and profile 33, it offers smooth vanilla and rust flavors and has good results with Pinot Noir. E.g. applicable with Pinot Noir     You will have the chance to indicate your desired profile at the end of the order.