Studying Maturation Dynamics with our Environmental Chamber

At Kentucky Research Center, most of our efforts are geared towards sensory analysis, customer product development and flavor discovery. However, thanks to a new piece of equipment that we acquired earlier this year, we can now study another very important aspect of barrel aged spirits: maturation dynamics.

Partnering with American Forests

Independent Stave Company and American Forests have launched a one of-its-kind Oak Restoration Fund to invest in key projects that ensure the sustainability of oak forests. Independent …

Barrels + Beer

I am always surprised how many people are unaware of the role that oak barrels play in the craft beer industry. People often tell me that they thought only wine, or bourbon and scotch aged in barrels.

Oxygenation Part 1

Flavor development in barrel aged spirits is a complex process. As coopers, our focus is on oak extractives and their role in flavor development. We …

Sensory Panel Introduction

Sensory analysis is a critical aspect of research and development at ISC. Each year we lay down new experimental barrels and our sensory panel provides …

Barrel Profiling – Part II

In Barrel Profiling – Part 1, we touched on a few topics relating to the heat treatment of oak barrels. Specifically, we outlined the unique …

Barrel Profiling – Part I

Historically, the benefits of aging spirits in charred barrels was discovered by accident. Intense heat was used in both barrel construction and as a way …

Oak Species for Cooperage

Oak is an excellent choice for crafting spirits barrels. Why? It contributes a wide variety of desirable flavors, it is ring porous allowing the oak …

Benton Wood Products to Open in Western Kentucky

In September, 20 employees, local and state officials, loggers, community members, and media representatives gathered at the site of the future Benton Wood Products in Marshall County, Kentucky for an official ground breaking ceremony.