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The Alchemy of Oak

Charring a Barrel.

The Seagram Company saw its barrels as one of the most important factors in the development of unique whisky flavours. As new distillate ages in charred oak barrels, it is transformed from a clear liquid with little character into a mellow-tasting, amber whisky.

Whisky barrels "breathe" during maturation. In summer, the warm weather causes the pores of the oak to expand, or open, allowing whisky to enter. In winter, the pores contract, forcing the whisky out of the pores and back into the barrel. This process carries tannins and other flavouring elements from the wood into the maturing whisky. The charred wood also imparts a golden colour. Each year, the whisky takes on more characteristics of the wood and more colour. Because whisky barrels breathe, the quality of the air around them also influences the taste of the whisky.