FILLING AND STORAGE PROTOCOL FOR DISTILLERY

Spirit casKs

(Bourbon, Cognac, rum, etc.)

Before filling your casks :

  1. Position the barrel vertically and pour 20 liters of hot non-chlorinated water at 60 to 75°C +/- into it.
  2. Replace the bung and shake the barrel for several minutes in order to wet the whole of the inside.
  3. Leave the barrel upright 4 to 12 hours.
  4. Turn the barrel over onto the other end and leave it for 4 to 12 hours.
  5. If no leak, drain the barrel with the bung hole open underneath the barrel.
  6. If any leakages or significant irregularities are identified, the necessary corrective measures should be taken by pouring again 50 liters of hot non-chlorinated water at 60 to 75°C for 48 hours.
  7. If leaks persist, please contact us.

For Storage :

If your casks are not used as soon as they are delivered and they are stored.

  1. Put the barrels in a location with temperature below 17°C and relative air humidity of 65 to 75% free from draught to maintain the moisture within the wood.
  2. We don't recommend leaving the casks empty for more than 2 weeks. Especially with old casks that dry faster and with non-resorbable leakage.

Wine casks

(Red wine, White wine, Etc.)

Before filling your casks :

Same protocole as for the Spirits casks.

For storage :

If your casks are not used as soon as they are delivered and they are stored.

  1. Put the barrels in a location with temperature below 17°C and relative air humidity of 65 to 75% free from draught to maintain the moisture within the wood.
  2. Repeat this protocole every 3 to 4 weeks.
  3. We don't recommend leaving the casks empty for more than 2 months.

Fortified Wine casks

(Tawny Port, Moscatel, Oloroso Sherry, Etc.)

Before filling your casks :

These casks are usually delivered with a few liters of fortified wine inside. The casks may be emptied and filled without any protocol. If delivered empty, same protocole as for the Spirits casks.

For Storage :

If your casks are not used as soon as they are delivered and they are stored.

  1. Put the barrels in a location with temperature below 17°C and relative air humidity of 65 to 75% free from draught to maintain the moisture within the wood.
  2. We don’t recommend leaving the casks empty for more than 2 months even though the casks are still filled with a few liters of Fortified wine.
  3. We don't recommend leaving the casks empty for more than 2 weeks. Especially with old casks that dry faster and with non-resorbable leakage.