Think of it similar to toasting a marshmallow vs letting it catch fire. The toasting process exposes the interior of the barrel to a smaller flame for a longer period of time. Toasted bourbon barrels are exposed to less extreme temperatures than barrels charred in a fast burn. Toasting Barrel toasting / toasted barrels This deep char delivers a smoky flavor that provides an intricate contrast to the lighter vanilla notes. On the other hand, a level 4 char requires a 55-second burn. A level 3 char results from a 35-second burn, imparting deeper vanilla flavors and rich caramelization. Level 3 and level 4 chars are most common for bourbon barrels. A level 2 char takes 30 seconds and offers coffee, spice, and vanilla notes. A level 1 char results from a quick 15-second burn, and this light charring provides a slight sweetness. Burning the wood breaks it down, so it can release more of its distinctive flavors while the bourbon ages.Ĭhars typically range from level 1 to level 4. The char level is a key differentiator that impacts the flavor of the finished bourbon. Bourbon must come from charred barrels however, there are no requirements on the level of char. The interior of bourbon barrels is set on fire in one of the last stages of the production process to produce an effect known as char. Even the number of barrel staves matters, as this impacts oxygen diffusion. During the seasoning process, the staves are exposed to another set of variants, including temperatures, humidity, and microorganisms. The temperature and duration of kiln drying alter the tannin content and biomass composition. The cutting method impacts the wood structure, while the location of the board in the tree creates variations in extractable levels of volatiles. Things like topography, rainfall, climate, and soil all impact the characteristics of the wood.Įach harvested stave has additional variations in grain and porosity. Over that lifespan, the tree experiences a distinctive set of circumstances that influence the wood's cellulose, hemicellulose, and lignin. Oak trees are typically between 70 and 100 years old when harvested.
However, each tree is distinct, so these barrels still have significant variations. Understanding all the unique elements of the barrel will give you a better idea of where all those flavorful notes come from and what goes into that distinctive taste in the bottle.Īll bourbon ages in American white oak barrels. AGING AND CONSTRUCTION Bourbon barrels play a critically important role in the flavor of finished whiskey.
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