The use of wine casks (notably ex-sherry casks) in the Distilling industries is atman all time low (typically less than 5% of total inventory), despite their products being held in high regard by consumers. An innovative process is proposed that will allow significant cost reductions in the manufacture of these casks, limitation of variation in quality, and there will be no requirement for wine fermentation in cask. The process is based upon the use of high tannin, coarse grain oak (fast growth) and seasoning with natural enzymes. The lead in time for delivery of adders will be reduced to 1 month and there will be no low-grade wine left as a by-product. The benefits could lead too much greater use of these casks in Distilling industries. There should be significant benefits for SME producers throughout the production chain.
Funding SchemeEAW - Exploratory awards