When used in conjunction with barrel aging, oak alternatives are a natural way to use 100% oak to access a new spectrum of flavors which …
Most of you who follow the ISC Barrels blog post are familiar with the use of new charred oak barrels in the bourbon making process. Many of you also know that once the aged bourbon is dumped, the barrel can no longer be used for bourbon production and is sold to another producer to start a new life.
Independent Stave Company (parent company of ISC Barrels) recently purchased 3,000 acres of land in northern Tennessee. The land will be used to supply oak logs for ISC Barrels.
Account Manager Chad Spalding interviews Head Distiller Matthew Jackson from Preservation Distillery [VIDEO]
After charring, we follow a proprietary process to cut spirals throughout the inside of the barrel, significantly increasing the surface area to allow aging spirits access to alternating layers of char and white oak.
The spirits industry is on fire. Large distilleries are expanding, the craft spirits industry continues to grow at a rapid pace and consumers are thirsty …
In October Independent Stave Company CEO Brad Boswell sat down at Kentucky Cooperage with the guys of Bourbon Pursuit Podcast to discuss the cooperage industry. …
At Kentucky Cooperage we enjoy showing people how we craft barrels for the World’s Finest Spirits. Thank you to all the visitors who stopped by in 2018 to take a tour of our facility. Check out some of these fun stats from our tours this past year.
All ISC barrels that require a toast profile to be applied before charring are crafted at our Missouri Cooperage located in Lebanon, MO. In our first post on barrel profiling, we discuss that a charred barrel has two layers – a char layer and a red layer.
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.