SPIRITS CAN PENETRATE A TRADITIONAL FLAT WOOD STAVE AS DEEP AS 1/2 THE THICKNESS OF A HUMAN HAIR EVERY 7 DAYS
That's 1.97 thousandth of an inch every 7 days. And that's good, that's why we like building barrels from oak, it's sturdy and the wood can seal. But, if you cross cut the stave to expose the end-grain then the alcohol will move into the wood more quickly. By exposing the end-grain we are exposing the wood's capillaries- now the veins that previously moved water and nutrients through the tree can flavor your alcohol more efficiently.
Spirits can penetrate a cross cut stave 15.76 thousandth of an inch every 7 days. That's 8x faster.
These tests were conducted by the University of Minnesota and the University of Wisconsin.
Russ Karasch first patented cross cut wood back in 2002, so though this isn't a new concept it's still pretty helpful.
Beer and wine have a higher water ratio than spirits and will penetrate the wood even faster.
LOOK AT THOSE PEAKS!
RED LINE: 41 DAY OLD RYE WHISKEY IN A SQUARREL BARREL
BLUE LINE: 300 DAY OLD RYE WHISKEY IN A TRADITIONAL BARREL
This Gas Chromatograph shows the chemical compounds created from distillation and barrel time.
Squarrel’s components are similar to those found in a traditional barrel. Both the Squarrel barrel and the traditional barrel allow for micro-oxygenation so both barrels released similar compounds.
We work with Beyers Analytical Lab in Fort Collins, CO, to analyze and compare Squarrel aged products to traditionally aged products. Please reach out for more details, we'd be happy to share more GCs, diagrams and research papers!
squarrel square barrels | email@example.com | 218.755.7170 mailing address | 6022 culligan way | Minnetonka, mn | 55345 cooperage | park rapids, mn | 56460 R&D Lab | fort collins, co | 80525