Why “Oak” Barrel?
Today, only oak barrels are used to mature whiskey. Of course, it hasn't been this way since day one. In the years when the importance of maturation in whiskey was discovered, we see that many different types of barrels were used.
Just like in maturation, the importance of oak and the fact that it is the type of wood most compatible with whiskey has been recognized over time.
Oak wood has significant advantages over other species in maturing whiskey.
Essentially, since oak is a hard tree species, it prevents the liquid inside from leaking out. However, oak can be easily shaped into the shape required for barrel making. For this, it is sufficient to heat the oak to a certain temperature.
One of the most important reasons for choosing oak is that oak has a porous structure. This porous structure allows the liquid in the oak barrel to come into contact with air and oxidize. In this way, the coarse alcohol in the barrel is softened and acquired different characteristic properties. In other words, oak allows the whiskey to breathe.
Oak can be easily shaped, preserves whiskey without leaking out, and prevents oxidation thanks to its porous structure.
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