Iowa Fall 20-Winter 21 - 31

I

BARRELS
Iowa distilleries use barrels to raise our
spirits. The intricacies, variations and
processes tell a great story of great tastes.

CHRISTOPHER MAHARRY / MAHARRY PHOTOGRAPHY

immediately after distilling, all liquors look the
same-i.e., clear. They vary in taste depending
upon the mash ingredients-corn, barley, rye,
fruit, sugar cane, agave, potatoes and so on, and
whether they've been infused during distillation with
ingredients like juniper berries and other
botanicals.
Flavors can be added to further distinguish the
taste-think flavored vodka, moonshine and rum.
But many liquors, including whiskey, rum, tequila
and brandy, spend months barrel-aging, which influences both flavors and color. The metamorphosis
arising from this spirit spa seems, well, magical.
Why magical? Most flavors added to spirits are
edible on their own: botanicals, fruits, sugars and
others. But barrel-aging takes flavor from the
wood-burnt wood, at that-and people certainly
don't eat wood, either plain or fire-toasted.
The magic lies in the fact that the barrel-aging
process involves the wonders of chemistry, as molecules such as hemicellulose, lignin, tannins and
lactones transform the spirit, taking away undesirable
flavors while adding those luscious ones that distillers, blenders and drinkers desire. Think vanilla,
toasted coconut, caramel, spice, and, yes, wood.
Distillers around the world, including in Iowa,
recognize the magical process of barrel-aging.

A BARREL PRIMER
Wooden barrels (aka casks) for alcohol were probably first used simply as storage and transport
vessels. Before long, people realized that the wood
had the power to transform the product. Later,
they realized that wood from different genus and
species of trees-even the same species grown in
another location-changes the results.
The most common wood used for barrels is oak
(especially American white oak), because it's durable
and dense, holds water well while still allowing for
oxygenation. Other barrel woods include French
oak, European oak, hickory, maple, redwood, walnut,
cherry and chestnut.
The way the wood is treated after harvesting also
affects the final product. Like liquor, the wood can
be aged (i.e., seasoned), encouraging open-air elements such as light, humidity, microbes and temperature to alter the wood.
Coopers create the barrels, binding the wooden
staves with metal hoops, then expose them to the
power of fire, to be gently toasted or ferociously
charred on the inside. The burning process adds to
FALL 2020 | WINTER 2021 31



Iowa Fall 20-Winter 21

Table of Contents for the Digital Edition of Iowa Fall 20-Winter 21

Iowa Fall 20-Winter 21 - Cover1
Iowa Fall 20-Winter 21 - Cover2
Iowa Fall 20-Winter 21 - 3
Iowa Fall 20-Winter 21 - 4
Iowa Fall 20-Winter 21 - 5
Iowa Fall 20-Winter 21 - 6
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Iowa Fall 20-Winter 21 - Cover3
Iowa Fall 20-Winter 21 - Cover4
https://www.nxtbook.com/leisuremedia360/leisure/iowa-fall-winter-2022-2023
https://www.nxtbook.com/leisuremedia360/leisure/iowa-spring-summer-2022
https://www.nxtbook.com/nxtbooks/leisure/2021Q4IowaSpirits
https://www.nxtbook.com/nxtbooks/leisure/2021Q2IowaSpirits
https://www.nxtbook.com/nxtbooks/leisure/IowaFall20Winter21
https://www.nxtbook.com/nxtbooks/leisure/2020Q3IowaSpirits
https://www.nxtbook.com/nxtbooks/leisure/2019Q4IowaSpirits
https://www.nxtbook.com/nxtbooks/leisure/Iowa_Spirits_SpringSummer_2019
https://www.nxtbook.com/nxtbooks/leisure/Iowa_Spirits_FallWinter_2018
https://www.nxtbook.com/nxtbooks/leisure/Iowa_Spirits_Vol1_2018
https://www.nxtbookmedia.com