FILLING AND STORAGE PROTOCOL FOR DISTILLERY

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 leaks, you can do it again with 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. Old casks may dry faster.
   

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. Ex Wine barrels SO₂ free should be used as soon as received.

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.