Why It’s Better to Use Wooden Barrels in Brandy Production

Why It’s Better to Use Wooden Barrels in Brandy Production

This practice is normal when it comes to wine and hard liquors. Unfortunately, I’ve noticed that some distilleries are switching to cheaper barrels, in order to save money in the production. Also, what makes them so positive about this is the amount of space they can save. In addition, with some modern techniques, anyone can fake the wood scent, feel, and color to the drink. When it comes to brandy, I can’t agree with using shortcuts at all. These are some features that can’t be masked, at least not from someone with a vast knowledge and respect towards this type of spirit.


The first thing anyone feels right upon the opening. If the brandy was not in a wooden barrel for some time, its nature won’t allow it to have that well-balanced smell. One side of the drink will take over, and usually, that’s alcohol. If your brandy reeks of alcohol it won’t be pleasant for drinking for sure.


You can notice this right from the bottle. Brandy which is kept inside of a glass or metal container can’t adopt that rich amber color. Even with the oak stick trick the drink can’t soak enough like from the whole wooden barrel.


Once it’s poured into the glass, you can notice that the stream is too transparent, or even worse, water-like. When brandy spends enough time inside of the wooden barrel, it becomes honey-like. You can clearly see the way liquid mixed with the sugar. This is what makes the brandy perfect!


The container where the brandy lies before it’s bottled affects the taste in a similar way it affects its smell. The drink simply gets that sterile taste, or in some cases, it takes the taste of the container. This way, the whole point of the drink is lost, and the whole process of making goes down the drain. It is almost impossible to feel the fruit from the brandy.


One of the main factors to a good overall of one brandy is in its age. When the drink spends enough time in a nice oak barrel, each fragment of it can rest and express itself fully. Last, but not least, maturation process gives that specific note which classifies and marks that drink as THE ONE.