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See below toasting,

The procedure was supposedly "accidentally" invented in France. Wine producers near the sea used (also) herring barrels of fishermen and tried to eliminate the unwanted fish smell in the wood by brushing or shaving. When this did not lead to a satisfactory result, the barrels were burned out inside. Today, this is understood as the roasting or the firing of the internal barrel wall Barrels, In general, the two keg bottoms are usually not toasted, as this is very expensive. However, this is also dependent on the barrique manufacturer or the wish of the customer (winemaker).

Manufacturing process

The roasting can be done in various ways, for example, over open oak fire, by gas burner or, more recently, with infrared heat. It reaches a heat of 200 to 250 ° Celsius. The time flags and the intensity of the fire determined the degree of toasting: 10 to 15 minutes for wines, 15 to 20 minutes for spirits ( cognac. rum. whiskey Etc.). A very strong toasting causes charring and is therefore called Charring. The wood is changed to a depth of two...

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