When it comes to aging alcohol, Oak Barrels are commonly used. It's essential to note that different types of wood, and even the geographic origin of the wood, can impact the taste and appearance of the spirit. While American oak barrels have been a longstanding industry favorite, Japanese oak barrels, specifically Mizunara, have recently gained popularity.
Since these two types of oak barrels can influence the flavor profile of your drink, it's important to understand their differences in the final product. At Brindiamo Group, we collaborate with top alcohol experts in the industry. With this in mind, we have put together a comprehensive guide on American and Japanese Barrels.
Here are some of the differences between Oak Aged Barrels:
Oak barrels have a rich history, first utilized by the Romans for transporting wine. Over time, their durability, high density, and resistance to rot have made them a staple in the industry.
Throughout history, wooden barrels have played a crucial role in fermenting and aging a variety of spirits. However, American White Oak Barrels have consistently remained a top choice in the industry due to their unmatched strength, durability, and the presence of beneficial chemicals like hemicellulose, lignin, tannins, and lactones that aid in the maturation process. These qualities make American White Oak Barrels an excellent option for aging spirits.
American White Oak Barrels tend to accelerate the maturation process of spirits compared to other types of barrels. Renowned for their robust flavor profile, these barrels infuse hints of vanilla, coconut, sandalwood, and even cream soda, enhanced by natural oils. Impacting the texture, aroma, and taste of the spirits they house, American Oak Barrels offer a diverse range of influences on your liquor.
Here’s what the process of maturation in an American Oak Barrel can entail:
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Japanese Oak Barrels started gaining popularity towards the end of World War II, as the Japanese people dealt with shortages in various essential items. Among them, a shortage of whiskey aging materials became a significant challenge. Despite not being the most pressing issue at the time, the lack of imported barrels for aging whiskey prompted distillers to turn to native oak, specifically Mizunara.
Mizunara oak is currently used to age many whiskies worldwide, including those from Japan, the United States, and even Scotland. However, bottles labeled as Mizunara oak are in high demand and tend to sell out quickly. While some Japanese oak-aged whiskies may have only spent a few months maturing, the Mizunara oak tree must be around 200 years old before it can be harvested and used for barrel aging. This rarity and quality contribute to a single barrel of Mizunara oak costing more than $6,000.
Typically, the maturation period may not solely determine the quality and depth of whisky, but it holds significant importance, especially with Mizunara oak barrels. For optimal results, it is advisable to store higher-end spirits aged in Japanese Oak Barrels for approximately 18 years. A whiskey matured in Mizunara oak can exhibit a diverse range of flavors such as sandalwood, coconut, spice, banana, and even aromatic incense when carefully nurtured.
Japanese Oak barrels are typically more expensive due to the extended maturation process required for Mizunara-aged whiskey compared to American Oak barrels.
However, due to the longer maturation process required for Mizunara-aged whiskey and the unique flavor profile that Japanese Oak Barrels offer, they are likely to remain a luxury whiskey aging option. On the other hand, American Oak Barrels, with their availability, flavor aromas, and shorter maturation times, will continue to be popular to meet the growing demands in the industry.
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