For centuries, spirits and wines have been a fundamental part of history. From Dionysus, the Greek ‘God of Wine’ to the oldest Irish pubs, this craft has remained an honored practice. In Ancient Rome, wine was kept in clay vessels to be transported during military expeditions. While in Northern Europe, the Celts were developing the first ever wooden barrel. This creation led to the discovery that oak wood, in particular, had transformative properties. Not only did these oak barrels store spirits and wines, but they also improved flavor with age. This caused the use of barrels became a global phenomenon.
All organic products, including barrels cannot be used indefinitely. Barrels begin to lose their essential oak characteristics over extended time and use. This is because, during ageing, distillates within the barrels absorb the core components of the wood which help deliver the signature oaky smoothness, color, flavour, and sweet aroma. This continuous absorption depletes barrels making them no longer useful.