How wood-scanning tech is taking the guesswork out of aging bourbon
All of the variation in French oak can lead to unintended results without careful planning. Combine that in with the fact that the wood is more expensive than American oak and companies using it to age wines and spirits can greatly benefit from knowing how their liquid is going to react to the wood. It’s long been known that trees from different forests that are made into barrels will have different chemical compositions , and thus different levels of tannins.
“If someone wanted a Voges-style barrel, we could work that out based on tannin level,” said Radoux national sales manager Craig Holme. “We can be more precise on what [the results are] going to be. Someone else will get a barrel that may be from two different trees [in that forest], and they might be completely different.
While Radoux primarily caters to vineyards in France, Italy, Spain, the US and more, its colleagues at Speyside Cooperage typically work with breweries and distilleries. Paladini and Penelope COO and founder Daniel Polise initially worked with Crandell to secure Rosé casks for secondary aging of its bourbon. They then collaborated with Speyside Cooperage to source toasted American oak barrels for a secondary finishing of its bourbon.
Thus the idea for Penelope’s Architect Bourbon was hatched. The company was hoping to tap into the success of Toasted Series by once again being transparent about the types of wood they were using for secondary aging. But while OakScan can create the ultimate consistency batch to batch, Paladini says he and Polise weren’t sure they really wanted that.“Our first thought was to take an exploratory approach and highlight the actual flavor profile on the back of the label.
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