BARREL TOASTING
Toasting – will the oak whisper softly or sing out loud?
When the barrel takes shape, it is already alive.
But it is only then that the question arises which makes the difference between true oak—and true expression.
Do you want the barrel to remain untoasted—with the raw strength of the wood, its natural tannins, and clarity without aromatic additives?
Or do you want the fire to have its say and draw out from the wood everything only it can?
Toasting is not mandatory. Let some barrels remain untoasted so the drink retains full contact with pure oak—no filters, no embellishments. Ideal for those seeking tannin structure, freshness, and natural character.
But when we decide to introduce fire once again—then the wood begins to speak the language of aromas.
Depending on the intensity of the toast, it changes tone, becoming softer, deeper, and more rounded.
Levels of Toasting:
- Light toast – a subtle touch of warmth. Releases delicate notes of baguette, light smoke, and fresh oak. Ideal for drinks that want to retain tannins but gain a layer of elegance.
- Medium toast – the most balanced choice. Brings notes of vanilla, hazelnut, butter caramel, and lightly toasted tones. Provides depth without dominance.
- Medium+ toast – a step deeper. At this level, nuances of dark chocolate, toasted spices, and dry bread crust awaken in the wood. The oak becomes more than just structure—it becomes aroma.
- Heavy toast – strong, rich, full of character. Notes of smoke, dark coffee, tar, and roasted almonds. Used carefully—but when matched with the right drink, it leaves an unforgettable mark.
Toasting is a choice of the soul, not just technique.
Some choose silence. Some choose melody.
And some—the song that only oak knows how to sing when the fire draws everything out of it.
| Toasting | Temperature | Time |
|---|---|---|
| Light LT | 180°C | 35 min |
| Medium MT | 200°C | 36 min |
| Medium plus MT+ | 200°C | 40 min |
| Heavy HAT | 220°C | 38 min |
