Used Bourbon Barrels vs. New Oak: Which Is Right for Your Distillery?
Ask ten distillers whether to buy new or used oak and you’ll probably get ten different answers. That isn’t because anyone is wrong. It’s because the right barrel depends on what you’re making, how long you plan to age it, how much cash you can tie up in wood and what you want your spirit to taste like in the glass. Barrels are not a commodity in the way grain or bottles are. They’re an ingredient, and sometimes the biggest flavor ingredient of all. If you’re planning or expanding a barrel program, understanding the difference between new and used oak is one of the most valuable things you can do before you spend a cent. What new oak actually does A brand-new barrel is generous. The wood hasn’t given anything up yet, so it has plenty to offer: vanilla, caramel, baking spice, toasted nuts, and a deep amber color that develops fast. The inside of the barrel is typically toasted or charred, which breaks down compounds in the oak and creates a layer that interacts with the spirit a...