We’ve done a few more bourbon barrels this year than past years, and it’s always an amazing day here.
First off, you can smell it even before you turn into the parking lot. When you enter the cooperage, there are several stages, but the most impressive portion is the charring.
As the fires in the braziers grow in both size and intensity, the coopers then use the toasting lid. The lid helps to keep all oxygen out.
After a certain amount of time (varies depending on char level)—they remove the lid. That feeds the fire oxygen, leading to larger flames and a blast of heat for the barrel. The word is burned, and the char is created.
The coopers then use water to put the fire out.