around the world in 80 staves
TRANSCRIPT
Around the World in 80 Staves���
#80staves�#totc
wifi passcode: givesyouwings seminar sponsored by Bacardi
MODERATOR: Jaymee Mandeville San Francisco, CA Senior Portfolio Ambassador Bacardi USA Email: [email protected]
jaymeela
“I have taken more out of alcohol than alcohol has taken out of me.” ~Sir Winston Churchill
PANELIST: Kevin Diedrich San Francisco, CA Bar Guy Kimpton Properties
[email protected] @kdiedrich34
GUEST PANELIST Chris Hopkins Las Vegas, NV Roaming Bartender Wynn Properties
[email protected] @au551e
PANELIST: Rob Crabtree Houston, TX Bar Director/Agave Lover Goode Company
[email protected] [email protected] @robcrab
Tubs for 5000 years Barrels for 3000 years Oak Barrels for 2000 years
White Oak TYLOSIS
Time & Chemistry
Exterior of Cask
Oxygen
Wooden Staves
Spirit
Interior of Cask
Charred Interior
Extrac;ons
Evapora;on & Concentra;on Chemical Reac;ons Oxida;on, Hydrolysis & etc
Evapora;on of small molecules
Exterior of Cask
Interior of Cask
Unwanted Aromas
ethanol water
~3% per year
Concentra;on
Evapora;on
Spirit
Spirit
Spirit
Oxygen Lea & Piggot 2003
Other Unknown Chemical Reac>ons
Other Unknown Mechanisms
into charred wood
Oxida;on
Esterifica;on
Fruity Notes
Fruity Notes Hydrolysis
Sweet Notes
Astringent Notes
Hydrolysis Bitter Notes
ethanol water
Fruity & Woody
Unwanted Aroma(s) & Taste(s)
Yellow Color
Sweet Notes
Fruity Notes
Body Improves Mouthfeel
Woody
Vanillin
Other Unknown Extrac>ons
Basic Diagram
Spirit
End View of American Oak Barrel Filled with Dis;lled Spirit @ ~60 %ABV
Wooden Staves
Exterior of Cask
Evapora>on of Other Unknown Compounds
Other Unknown Mechanisms
Waxy & Fatty Notes
Absorp;on
Exterior of Cask
O2
Wooden Staves
Spirit
Interior of Cask
Charred Interior
Extrac;ons
Evapora;on & Concentra;on Chemical Reac;ons Oxida;on & Hydrolysis
End View of American Oak Barrel Filled with Dis;lled Spirit @ ~60 %ABV
Flavonols
Ethanol
Aroma>c aldehydes (vanillin, syringaldehyde)
Phenolic acids (vanillic, syringic…..)
Yellow pigments into spirt
Tannins
hydrolysis condensed
Phenolic acids (gallic, ellagic)
acid pH monosaccharides
(xylose, glucose, arabinose)
hydrolysis
Evapora;on of small molecules
Exterior of Cask Interior of Cask ethanal
acetal
ethanol water
~3% per year
Concentra;on
Higher Alcohols
Esters & FaSy Acids
Evapora;on
Spirit
Spirit
Spirit
Peroxidases
Sugars + phenolic acids (disappearance of astringency)
Wood heterosides (biQer)
peroxides
ethanol FaQy acids 2,3-‐butandiol
ethanal Methylketones acetoin
O2
ortho-‐diphenol
Lea & Piggot 2003
Other Unknown Extrac>ons
Other Unknown Mechanisms
Ethanol Acetaldehyde Ace>c Acid Ethyl Acetate sulfurs
absorp>on of sulfurs into charred wood
Oxida;on Rxns
Esterifica;on
Ethanol +FaQy Acid Ester + Water Acid
Wood Components
Esters FaQy Acids
O2 O2 O2
Detailed Diagram
Spirit
Absorp;on
Other Unknown Reac>ons
absorp>on of other compounds into charred wood
Other Unknown Mechanisms
Other Unknown Mechanisms
Evapora>on of Other Unknown Compounds
Time to taste….
Reazin 1981
CONGENERS CHANGES DURING WHISKEY MATURATION
Reazin 1981
Reazin 1981
Wood Sugars Extracted or Derived from Barrel
Origins Hemicellulose – Arabinose, glucose, xylose, fructose and galactose Glycerides -‐ Glycerol
Extrac;on of Wood Sugars and Glycerol from Barrel Related to Proof
Reazin 1981
Reazin 1981
CONGENERS CHANGES DURING MATURATION RELATED to PROOF
Reazin 1981
CONGENERS CHANGES DURING MATURATION RELATED to BARREL REFILLING
Reazin 6423
OXIDATION REACTIONS DURING CASK MATURATION
EXTRACTION -‐> OXIDATION REACTIONS DURING CASK MATURATION
Insert video of Kevin Diedrich and Sous Vide/Woodchip method
What – The use of ultrasonic sound waves to rapidly extract or infuse for cask aging How – Sonicator + Alcohol + Infusing Agent + Time = Infusion/Extraction When – Minutes vs. Weeks/Months Why – Time = $$$ Who – Will this work in your program?
Sonication (a.k.a. Ultrasonic Homogenization)
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