hist-brewing: Re: casks

Jerry J Harder mastergoodwine at juno.com
Mon Dec 6 20:53:32 PST 1999

The charring on the outside filters and absorbs toxin.  The color and
flavors come from the deeper layers.

Master Gerald Goodwine

On Tue, 26 Oct 1999 15:49:55 -0400 Jeff Renner <nerenner at umich.edu>
>Joyce Miller <msmead at doctorbeer.com> writes (and John Isenhour adds 
>interesting tidbits)
>>You're right about the charring, too.  The coopers did use the word
>>"toasted", but then,
>>I always found it hard to believe the US whiskeymakers actually 
>*char* the
>>casks, but I
>>guess they do (ick).
>It seems that bourbon whiskey makers actually first *toast* the 
>which creats the "red layer," which caramelizes the natural sugars in 
>wood and adds the many vanilla, caramel, maple syrup and other 
>flavors and aromas, as well as the color to the whiskey.  They then 
>char it
>as well, which does not remove all of the effects of the prior 
>The char helps mellow and mature the whiskey.  (Source, _The Book of
>Bourbon_, Regan and Regan, p. 221).
>Jeff Renner in Ann Arbor, Michigan USA, c/o nerenner at umich.edu
>"One never knows, do one?"  Fats Waller, American Musician, 1904-1943. 

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