INNOVATING MODERN COOPERAGE
TO BUILD A BETTER WHISKEY BARREL, WITH INDUSTRY-LEADING LEAK RATES AND MORE CONTROLLED FLAVOR DEVELOPMENT, WE FIRST HAD TO BUILD A BETTER PROCESS
TIGHT-GRAINED APPALACHIAN
WHITE OAK
The rough terrain and rocky soil of Appalachia promote slow growth and a tighter grain density in our white oak, which means more desirable flavor extractives and better flavor development in the barrel.
NATURAL AIR DRYING
Staves are quarter sawn, stacked, and naturally seasoned at our mill, ideally situated in a valley between two mountain ranges, where a natural wind tunnel provides a constant flow of air year-round.
CNC STAVE JOINTING
We use the same CNC technology used by precision metalworkers to achieve maximum stave-to-stave contact, preventing losses due to joint leaks.
ADVANCED MANUFACTURING
We consciously made the choice to build our barrels using a high level of automation, including the world’s first fully automated Windlass and Truss Hoop Puller, to bring a higher level of quality, repeatability, and safety to our industry.
PRECISION
INFRARED TOAST
More controlled and repeatable than a traditional wood-chip fire, infrared heat penetrates deep into the wood, releasing sugars and vanillin from hemicellulose and lignin and breaking down harsh tannins.
CHAR
The most controlled char on the market. Barrels are evenly charred under carefully-regulated conditions and quenched at exactly the right moment to achieve the target char level.
FINISHING
The skill and experience of our coopers and inspectors is integral to our industry-leading leak rates. At finishing, each barrel is filled with a gallon of reverse osmosis water and pressurized air before it’s subjected to our rigorous inspection.
RELIABILITY
A world-class maintenance program engaging Six Sigma methodologies keeps our equipment performing at the highest level, allowing our team to consistently and safely build a superior barrel, time after time.
A PROCESS DESIGNED TO CONSISTENTLY BUILD A BETTER BARREL.
SEE HOW WE BUILD THE BEST-PERFORMING BARREL ON THE MARKET.
