New Spanish Oak

Our new Spanish Oak casks originate in the mountainous forests of Northern Spain (Cantabria). The cooperage describes them as very difficult to find and “very scary” to use – “bad enough for wine but extremely difficult for spirit”.

Unlike American white oak, which is relatively low in tannins and has a structure called tyloses in it’s xylem tissue that swells to help seal the cask, this Spanish oak is high in tannins, knotty and porous, with no tyloses. It is incredibly challenging to make staves from, and the final casks are prone to leakage and excess evaporation. While difficult to source and dangerous to use, the tannins and porosity deliver intense flavors and allow heightened interaction between spirit and oak – and ultimately greater complexity. When done right, these casks deliver a unique and unparalleled flavor. As far as we know, no other American whiskey has taken this risk.

A one hour proprietary toast creates a small char layer that removes some tannins, but preserves the good ones.