News

Just in case anyone thinks this is all purely hypothetical... I have been doing trials and experiemnts for over a decade, many of them centered around oxygenation in addition to raw product development for my core product.  In just 6 years, using charred staves and new make, I produced "bourbon" on par or better tasting than anything currently on the market at any price.   If you are fixated on that whole oxygen in the wood / breathing thing, here are some crude drawings of previous concepts: In A, the stave is suspended vertically so the top portion is out of...

Everything barrels can do, staves can do better.

The trend of using more than one type of wood to age or finish liquor has been going strong for years now, and many people have asked how they can do something similar with Beyond Barrels products.   The first idea that pops into peoples heads is to use two different staves inside of one bottle.  This isn't recommended since it throws an important ratio way out of whack:  https://www.bbaging.com/blogs/news/112755716-bigger-is-better-barrels It addition, it gives very poor control over the strength of one wood to the other.   Ideally, for every different type or toast level of wood that you want to use,...

Background blogs: https://www.bbaging.com/blogs/news/barrel-expansion-and-contraction-is-a-myth-kinda https://www.bbaging.com/blogs/news/how-do-i-know-when-its-ready These two blogs are actually strongly related.  Based on feedback from social media etc, some people love to age their liquor for 2 weeks while others prefer to age the exact same spirit with the exact same wood for 4 months.   There are many possible reasons for this, the first is simply that different people prefer different flavor profiles.  Lots of people prefer a light blonde ale, and others prefer a huge IPA.  Both are equally valid.  In general, the shorter the aging time is, the lighter the wood flavor profile is.  Obviously, conversely, the longer...