Barrel preparation and user guide

*NEVER LEAVE WATER IN BARREL LONGER THAN 4 DAYS*

*store in cool and dark place when empty or full to avoid issues*

Care of New Barrel
Brand new barrels are about as sanitary as they can be as the oak has been heated over direct fire in the process of making the barrel.  This is done in order to bend the staves into place and to enhance various flavour accents.

Important: Be sure to store your barrel in a cool/humid place out of direct sunlight to avoid issues with your barrel. Warmer temperatures and direct sunlight can lead to weeping of your barrel through expansion of your liquor and faster evaporation rates. If you are concerned about pressure build up you can simply do a 1/4 turn back on the screw in stopper to allow pressure to escape (IF YOUR BARREL HAS A SCREW IN STOPPER). *We also have exhaust stoppers available through our online store which automatically release any pressure build up for our virgin american oak range.*

HOW TO PREPARE YOUR BARREL FOR USE 

*** For barrels that need the tap installed (recoopered range), do that first, placing the barrel on its end so the tap hole is facing up and carefully screw in the tap (clockwise) which should face straight out by following the pre sunk barrel tap thread. (We recommend applying some Teflon plumbers thread tape to the recoopered barrel taps as they don’t come with a washer). 

Like any new oak barrel, they must be filled with water for a minimum of two days so that the oak can swell and eliminate any potential leaks. These leaks often seal themselves (if any) in only a few hours or it may take up to 3-4 days or more on occasion. ** Use only non chlorinated water such as rainwater or filtered water as chlorine can be detrimental to the oak.  To ensure correct preparation,  fill the barrel and top it up during the minimum two day curing process. 

Should the barrel not seal AFTER A MAXIMUM OF FOUR DAYS empty the barrel completely of water (this is to ensure no bacterial growths can begin to form inside barrel) and replace with fresh water for a further four days if needed to resolve any persistent leaks. If the leak still persists after repeating the curing process, drain the barrel and leaving the filler cap/bung  off, skim off some shavings of the barrel wax provided and once the problem area is dry push the shavings into the leaking area and gently melt the wax into the oak with a hair dryer.  Do not use cigarette lighters or naked flames that burn the wood as this will void the warranty. 

Once the barrel is sealed and free from leaks, the barrel can now be flushed and shaken with  hot/boiling water (approx. 20% of capacity) and once the filler bung is securely fastened, shake the barrel to dislodge any loose wood dust and then empty. 

It is IMPORTANT that you now fill the barrel to around 90% capacity (never fill fully) with your favourite liquor within 4 days of completing the preparation of the barrel so as to avoid any potential water born bacteria from growing in the barrel.  For good barrel health it is also recommended that the barrel be tilted from side to side ( to the edge of the filler cap)  every couple of weeks for the first month or so to hydrate all of the barrel with your favourite drop and to extract maximum flavour. It is also recommended that your barrel be filled with a minimum of 50% and to occasionally tilt  the barrel from side to side (to the edge of the filler cap) and never let your barrel go completely dry as it may lose its ability to swell and reseal.  

To avoid damage to your barrel, it should be kept in a cool, humid place if possible and stored away from direct sunlight and heat. Correct storage of your barrel will also reduce the rate of evaporation. Having the filler cap backed off a ¼ turn from tight or for those with a bung slightly loosening it will allow pressure to escape during the ageing process also reducing the risk of barrel damage. This will also allow the tap to flow without creating an air lock when pouring . 

FREQUENTLY ASKED QUESTIONS

Why isn't my tap working?

Please note that to operate the tap the stopper on top of the barrel must be slightly opened to stop air lock from occurring.

What to do if there is weeping?

This can occur as your favourite drop has worked its way through the staves taking on the flavours and nuances of the oak/char. Dont worry thou, it typically sorts itself over time as the oak swells more and the exterior drys to form a natural seal. Weeping is typically a result of previously mentioned factors which draw your liquor out the barrel, emphasising the importance of storing your barrel in a proper location. Knocking back your screw in stopper back 1/4 turn can also alleviate pressure build up inside your barrel which contributes to liquor being pushed out through the staves, alternatively exhaust stoppers can be purchased through our store with an automatic spring loaded pressure relief vale to release any built up pressure.

What is this block of wax for?

If you have weeping or leaks that persist you can seal them by applying the barrel wax (beeswax) we supply with every keg and placing the wax over the areas that leak, then using a hair dryer to melt the wax so it can work its way into the leak to block it up.  The oak must be dry in order for the wax to adhere and seal the barrel.  Never place wax on the inside of the barrel as it will spoil the contents of the barrel.

My barrel contents is less each month but I haven't drank any?

No, it is not your adolescent children skimming your precious barrel contents, but in fact "the angels share". which is the rate of evaporation. This can vary based on several factors including the size of the barrel, environmental conditions, and the specific properties of the liquor being aged. However, a commonly cited estimate for wine or spirits in a 225l barrel is around 2-4% a year.

For a smaller oak barrels, the evaporation rate will be higher due to the increased surface area-to-volume ratio. So it is important to store and care for your barrel correctly to minimise this!

How to age wines and liquors
To age wines or liquors, simply fill the barrel with your favourite product and store in a humid place where it is not exposed to sunlight or heat, as this will slow the rate of evaporation.  The time required depends on your choice and taste. The first few weeks of liqour being in a barrel will always impart the most intense oak and char flavours, sometimes this is desired and sometimes not depending on taste preference so be aware. You can get this initial hit of oak out by putting a cheap liqour in for the first few weeks before putting your desired liqour in, this will absorb the intense initial oak hit and also season your barrel to pass on flavours to the next batch. Smaller oak barrels can age your liquor roughly 5-10x faster than traditional sized 225l-300l oak barrels, due to higher surface area to volume ratio they have. So it is recommended that you taste test your ageing wine, port or spirit regularly. 

Ageing wine or liquor in a barrel has the effect of transmitting the taste of the oak and char 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 oak and also the darker the colour will become. Be aware there will be evaporation over time so it is recommended to regularly check the inside if your barrel and top up as needed, its best to keep your barrel 95% full at all times.

You can be creative and mix ports with spirits and make your own signature blend, the best one we always recommend is your favourite fortified wine mixed with 2%-4% Jack Daniel’s Whiskey (approx 20ml - 40ml to 1L of port), this will fortify your port even more and add a more in-depth sweet taste to it. This is a little secret tip we have learnt along the way on how to achieve grand father port.