Our production

Our customers can choose the type of Oak that best suits their needs and also the level of toasting of the barrels, according to their taste and the final use of the cask.

Our casks

500 SHERRY BUTT

500L SHERRY BUTT 1-1,5m

415L SHERRY BUTT

300L BUTT

250L SHERRY HOGSHEAD

200L BUTT

BORDEAUX TYPE

The air-drying

The curing of the wood plays a crucial role in revealing the aromatic characters that will determine the quality of an oak Barrel. To this purpose, all our Oakwood is left to air-dry naturally for approximately 24 months when, thanks to the climate that we have in our region, its humidity level drops below 15%. During this process, the rain helps to wash and remove the most astringent tannins. Also, the development of certain strains of fungi during drying in the open air contributes to the evolution of the phenolic profile of the wood, being the transformation of lignin into vanillin more efficient than in artificial drying. That this transformation occurs slowly is essential to achieve an exceptional wood capable of properly maturing wines and spirits.

Selection of woods

AMERICAN OAK

QUERCUS ALBA

EUROPEAN OAK

QUERCUS ROBUR – PETREA

SPANISH OAK

QUERCUS ROBUR

CHESTNUT

CASTANEA SATIVA

Toasting

The toasting of the inside of the boots is perhaps the most important moment of the process, since thanks to it the final flavors, aromas and nuances of the product will be obtained. For this reason, we always use oak scraps as the only source of energy for our ovens, obtaining the level of toasting that the client needs according to the use of the boot.

LIGHT TOASTING

MEDIUM TOASTING

MEDIUM PLUS TOASTING

HIGH TOASTING

CHARRING