Tuesday, December 30, 2014

Simplified Idea for Oak Flavoring in Bourbon and Wine

NPR had this story about how charred oak barrels are in high demand for aging craft bourbon. Producing them requires good wood, of course, but also skilled coopers. That takes time and money.

I have a different idea...why does the oak flavoring have to come from the container itself? Couldn't they use stainless steel containers, and obtain the oak flavoring by inserting some charred oak staves? Advantages: 1) Get both sides of a given stave (plank) to contribute to the flavoring, so roughly half the board-feet to obtain the same amount of flavoring; 2) Much less skill/time/labor required--no Coopering, just charring; 3) Lower shipping costs.

UPDATE: As my friend Bill Heymann pointed out, NPR had a story a year ago about a company implementing this kind of thinking, except far more aggressively.

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