NEW STOCK DUE JUNE 30th 2024 - PRE ORDER TODAY

 

100L recoopered French oak barrels hand remade from larger ex red wine barrels and medium charred. Comes raw exterior with galvanised steel bands, optional wooden stand, brass tap and bung. Great for storing and maturing Beer, Wine and Spirit. 

WOODEN STAND CAN BE SUPPLIED UPON REQUEST

Many customers pair this product with our decanters. Explore our range here

The 100L recoopered French oak barrel that was previously used for wine and possesses a medium char offers a distinct and desirable aging vessel for spirits and other beverages. The recoopering process ensures that the barrel has been carefully restored and is ready to impart its unique character once again. The French oak wood adds elegance and complexity, infusing flavors such as vanilla, spice, and toasted notes into the liquid. With a medium char, the barrel strikes a balance, allowing for a harmonious interaction between the oak and the stored liquid, resulting in a refined and well-rounded flavour profile. Whether aging spirits or crafting specialty beverages, this recoopered French oak barrel with a medium char promises to elevate the maturation process, imparting depth and sophistication to the final product.

Available to ship AUSTRALIA WIDE inc the following locations:

• Sydney, New South Wales 
• Melbourne, Victoria
• Canberra, ACT
• Brisbane, Queensland
• Hobart, Tasmania
• Darwin, Northern Territory
• Perth, Western Australia
• Adelaide, South Australia
• & regional areas in all of the states above

RECOOPERED BARREL SETUP AND CURING PROCEDURE

Recommended to begin this process within 2 weeks of receiving your barrel and to store in a cool dry place in the mean time

1. If your barrel requires a tap install it first.
2. Fill the barrel with 10%  of the capacity of the barrel with boiling water (2.5 litres for a 25 litre, 5 litres for a 50 litre and 10 litres for a 100 litre barrel). Do not use chlorinated water as it can be detrimental to the quality of the barrel. Replace the bung and swirl the water for approximately 10 minutes ensuring that all surfaces make contact with the water.  You can now empty the boiling water from the barrel.
3. Fill the barrel with cold water (not chlorinated water) and allow the oak to swell to seal any leaks. This can take from a few hours up to four days and the barrel must be kept full until any leaks are resolved. Once any  leaks stop you can empty the barrel.
4. Fill the barrel to 10% of capacity with non chlorinated water and replace bung. Shake the barrel briskly for a minute or two to dislodge any loose charred oak and then empty the barrel.
5. You are now ready to add your favourite drop within 7 days of this process. Remember to never let your barrel go completely dry as it may lose its ability to reseal.

TIPS
To age wines or liquors, simply fill the barrel with your favourite product and store in a humid and cool place where it is not exposed to sunlight or heat. If your barrel is in direct sunlight or in a warm area, the rate of evaporation inside the barrel will increase. The time required to age your drop depends on your choice and taste.  This can be anywhere from a month to years. Ageing wine or liquor in a barrel has the effect of transmitting the taste of the oak to your product inside the barrel.  The longer you store a wine or liquor the stronger the oak taste that you will get from the wood and also the darker the colour will become.