// innovation + expertise //
of our success
We are oak experts dedicated to learning all there is to know about the relationship between oak and spirits. Our global R&D teams conduct experiments to unlock the flavors waiting in the oak and partner with distillers to create new cooperage products that push the industry forward.
Our experimental whiskey library demonstrates how the controllable organoleptic factors of the barrel (oak species, grain, seasoning, heat treatment, etc) can influence a distillate.
Using the library, we developed tasting kits designed to assist customers in fine-tuning their barrel choices.
// customer driven //
Product & Process Innovation
We focus on both product and process innovation to create unique barrel solutions.
Our research and development team works closely with our in-house engineering division to design and build proprietary, computer-controlled equipment that is utilized in our production processes.
Chemical & Sensory Evaluation
We conduct chemical and sensory evaluation on current and potential new products. Using UV-Vis, GC-MS, and HPLC equipment, we analyze product attributes, quality, and consistency with immediate results.
In addition, sensory panels are conducted over the life each experiment to give our researchers additional qualitative and quantitative data.
Global Research Centers
Learn from our Experts
Do you have a question or would like to learn more?
Email our Director of Spirit Research and Innovation, Andrew Wiehebrink.
Take a look at our recent experiment posts.
Sensory Evaluation for Aging SpiritsSensory evaluation is one of the best parts of my job. It is as enjoyable…
Extractive Concentration Changes During MaturationExtractive Concentration Changes During MaturationBy Andrew WiehebrinkOur last post about aging whiskey on different levels…
Warehouse ExperimentWhiskey barrel warehouses come in a variety of different styles and configurations. Palletized, dunnage, traditional…
Char Level and Double BarrelingAs coopers, we are often asked about the different char levels. Mainly, “Why are the…
An Experiment in Barrel SizeGuest Post by Nathen Gabriel, Balcones Distilling. In 2009, Balcones Distilling released the first Texas…
A Peek at Our ACSA Presentation on BlendingIf you read the recent blog post about the Small Batch Toasted Barrels, you knew…
Wave Stave Experiment ResultsA little over four years ago, we began to experiment with a barrel now known…
Studying Maturation Dynamics with our Environmental ChamberAt Kentucky Research Center, most of our efforts are geared towards sensory analysis, customer product…
Getting an Age-ucation at Moonshine UEarlier this summer, we successfully completed our inaugural maturation class at Moonshine University. The new…
ISC Team from Around the World Visits New Research CenterIn mid-April, ISC team members from around the world convened at our new Research Center…
Barrel Profiling – Part IIIn Barrel Profiling – Part 1, we touched on a few topics relating to the…
A Formula for Maturation – by Andrew W.The thing about crafting good whiskey is it takes a long time – years aging…
Construction Begins on ISC Research CenterIndependent Stave Company (ISC) is pleased to announce the construction of a research center dedicated…