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In the world of spirits aging, where time is the alchemist, barrels are the crucible wherein magic happens. Whiskey, brandy, rum, and other fine spirits undergo a transformative journey as they mature in wooden barrels. A significant portion of this journey is an often frustrating phenomenon known as the Angel's Share. This part of the process, where a portion of the spirit evaporates during aging, is influenced by various factors- one of the most intriguing being the size of the aging barrel.The Angel's Share is a poetic term used to describe the portion of the spirit that is lost to evaporation during aging. As spirits mature in wooden barrels, they interact with the surrounding environment. This interaction leads to evaporation through the barrel's pores, allowing some of the spirit to escape into the atmosphere. While this may seem like a loss, it is an essential part of the aging process, contributing to the concentration of flavors and the development of complex aromas in the remaining spirit.The size of the aging barrel plays a crucial role in determining the rate at which the Angel's Share occurs. Larger barrels, such as those used in the production of whiskey and wine, generally result in a lower rate of evaporation compared to smaller barrels. This is due to the smaller surface area-to-volume ratio of larger barrels, which reduces the exposure of the spirit to the surrounding air.In contrast, smaller barrels, often used in the aging of spirits like brandy and some specialty whiskeys, have a higher surface area-to-volume ratio. This increased surface area allows for greater interaction between the spirit and the surrounding environment, leading to a higher rate of evaporation and consequently a more significant Angel's Share over time.Furthermore, the type of wood used in the construction of the barrel also influences the rate of evaporation. Oak, commonly used in barrel making, is porous and allows for the gradual exchange of air between the inside and outside of the barrel. Different species of oak and varying levels of toasting or charring can further affect the rate of evaporation and the character of the aged spirit.The relationship between barrel size and the Angel's Share is a delicate balance between the desire to achieve a certain flavor profile and the practical considerations of production and aging costs. While larger barrels may result in a slower rate of evaporation and a lower Angel's Share, they also require more time for the spirit to reach its desired maturity. On the other hand, smaller barrels offer a faster aging process but may impart more intense oak flavors due to increased surface contact.Producers carefully select the size and type of barrels based on their desired outcome for the aged spirit. Whether aiming for a long, slow aging process or a more rapid maturation, understanding the relationship between barrel size and the Angel's Share is essential for crafting spirits of exceptional quality and character.In conclusion, the size of the barrel used for aging spirits significantly influences the rate of the Angel's Share that occurs over time. Larger barrels generally result in a slower rate of evaporation, while smaller barrels lead to a more significant Angel's Share. By carefully considering the interplay between barrel size, wood type, and aging conditions, distillers can create spirits that capture the essence of time and nature's hand in the aging process.At Bare Wood Spirits, we are no stranger to this phenomenon. However, even we are surprised from time to time when checking in on our long-term stored bottles. Bottles that were once filled up to the neck are now filled just to the shoulders after about 6 months! Despite the initial sadness that comes with having less of a spirit, we remember that this is an unavoidable part of the process and we rest assured knowing that this means our spirits are aging genuinely right in their bottles. Our technique never fails to impress everyone when they take that first sip and marvel at the exquisite smoothness and superb flavors of our spirits, and it's all thanks to the aging. So let's not be upset when the angels take their share, and instead thank God for our spirits! Cheers!

Unveiling the Mystery Behind Angel's Share; Barrel Size and Evaporation

Rustic wooden barrel on a night background.

Aging spirits with wood is an ancient craft that has been refined over centuries, resulting in some of the most exquisite beverages known to mankind. Whether it's whisky, rum, brandy, or tequila, the process of aging in wooden barrels adds complexity, depth, and character to the final product. In this post, we'll delve into the science and history behind aging spirits with wood, with a special focus on the often overlooked role of exposure to air in the maturation process, which is what sets Bare Wood Spirits apart.The History of Aging Spirits The practice of aging spirits with wood can be traced back thousands of years. Ancient civilizations, including the Romans, Greeks, and Egyptians, stored their wines and other alcoholic beverages in wooden barrels for transportation and preservation. However, it was during the Middle Ages that the aging process truly began to be understood and appreciated.Monks in medieval Europe were among the first to recognize the transformative effects of aging spirits in wooden casks. They discovered that spirits stored in oak barrels developed smoother textures and richer flavors over time. As trade routes expanded and colonial powers explored new lands, the aging process became more refined, with different regions adopting unique techniques and traditions.The Science Behind Barrel Aging At its core, the aging process involves a complex interaction between the spirit, the wood of the barrel, and the surrounding environment. The primary factors influencing aging include temperature fluctuations, humidity levels, and, crucially, exposure to air.When spirits are aged in wooden barrels, they undergo a series of chemical reactions that contribute to their flavor profile. The wood imparts compounds such as vanillin, lignin, and tannins into the spirit, resulting in notes of caramel, vanilla, and spice. Additionally, the porous nature of wood allows for the exchange of oxygen between the barrel and the spirit.The Importance of Exposure to Air Exposure to air, often referred to as oxidation, plays a significant role in the aging process of spirits. While excessive exposure can lead to spoilage and off-flavors, controlled oxidation is essential for developing complexity and nuance.As spirits age in barrels, oxygen slowly permeates through the wood, causing subtle changes in the chemical composition of the liquid. This oxidation process helps to mellow harsh flavors, soften tannins, and enhance aromatic compounds. Furthermore, oxygen interacts with ethanol molecules, creating new esters and aldehydes that contribute to the overall flavor profile.This key factor is what Bare Wood Spirits utilizes in order to produce our incredibly smooth spirits. By running the wooden rod inside our bottles all the way through the corktop, we ensure that the spirit intereacts with the air!&nbsp;A Balancing Act Achieving the perfect balance of exposure to air is a delicate art mastered by skilled distillers and blenders. Factors such as barrel size, age, and environmental conditions all influence the rate of oxidation and, consequently, the final flavor of the spirit.In recent years, some distilleries have experimented with alternative aging methods, such as aerating spirits or using smaller barrels to increase surface area contact. While these techniques can accelerate the aging process, traditional barrel aging remains the gold standard for producing premium spirits with unparalleled depth and complexity.Bare Wood Spirits Aging spirits with wood is a timeless tradition that marries art and science in pursuit of perfection. From ancient monasteries to modern distilleries, the practice continues to evolve, yielding a diverse array of world-class beverages cherished by connoisseurs around the globe. Bare Wood Spirits has combined the centuries of tradition and experience from the old days with the innovative and modern practices of today; by calculating for optimal surface area, experimenting with exotic wood species, and ensuring that the all-important variable of oxygen is involved with the process, we have brought a revolutionary product to market.&nbsp;So, as we raise our glasses to toast the craftsmanship of the master distillers, let us also salute the often unsung hero of the aging process: the air that breathes life into every drop of liquid gold.

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Unveiling the Mystery Behind Angel's Share; Barrel Size a...

The Science and History of Aging Spirits with Wood