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How Oak Shapes Flavor In Bourbon And Wine
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We get honest about what really builds bourbon flavor and why the barrel may be the single most important ingredient after distillation. We compare bourbon rickhouses to wine cellars, then bring in cooperage expertise on toast, char, white oak chemistry, and why great barrels still cannot fix bad spirit.
• how oak drives extraction, oxidation, colour, and mouthfeel
• why bourbon must use new charred oak and how entry proof and char levels shape outcomes
• what char actually does versus what toasting creates in the wood
• why wine producers chase stability with caves…
The skinny
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