Oak Barrel 20 L (Paxarette) ex-Sherry Cask

Professional oak barrel with a capacity of 20 liters, designed for aging young spirits such as whisky, chacha, cognac, calvados, bourbon, and fruit distillates. Paxarette is a concentrated cooked grape must made from Sancocho and Arrope varieties, reduced to approximately 30% of its original volume. These two varieties are then blended and fermented. This "wine" is then bottled and partially aged in sherry casks. The resulting sherry concentrate has an alcohol content of 19% ABV. Until 1989, finishing whisky with Paxarette was a common practice, achieving intense color and a wonderful range of aromas including dried prunes, port, and other rich flavors. After 1990, the Scotch Whisky Association banned any additives in whisky other than sugar and water, which is also reflected in the European alcohol regulation. This barrel is saturated with concentrated sherry wine using the traditional Scottish Paxarette technique. The wood pores have been deeply impregnated with wine under high pressure. Barrel production begins with the selection of timber. The oak for the barrels is sourced from forests in Transcarpathia and Bukovina. The barrel features a medium char level, which imparts light aromas of vanilla, toasted bread crust, or lightly roasted coffee to spirits aged within it. The staves are produced by splitting logs — the only method that preserves the long oak fibers intact, ensuring the barrel's tightness. The resulting staves are air-dried for several years. Sun and rain are beneficial to the barrel. The staves dry naturally and become particularly strong. The density of the oak's annual rings is crucial. Oak with sparse annual rings, grown in rich soils, slowly and gradually releases its flavors into the spirits, with each year of aging enriching their aroma. The barrel is delivered with a wood moisture content of approximately 12.5%. It requires no lengthy preparation before filling with aromatic distillates. It has nothing in common with souvenir-type products.