The unique patented technology allows to keep complex taste of traditional aging in oak barrels
In cooperage, “Bousinage” is the process of toasting the inside part of oak barrels. Toasting oak planks with fire is an ideal alternative to create an aromatic balance, the complexity of organoleptic properties of the barrel.
This method allows oak wood to be similar to the wood of the first millimeters of the inner surface of the barrel. It is subjected to the same radial toasting, very intense and short (comparing to roasting in ovens), so throughout the process, the surface layers of wood are exposed to temperatures much higher than those that act deeper in the wood.
The set of conditions for this gradient toasting is more complex and saturated than toasting in roasters or ovens. In terms of the diversity of molecules formed, Bousinage technology provides a wider range of aromas and flavors during aging. In contact with alcoholic beverages, these features give them the spirit of a real aging in oak barrel.
4 degrees of toasting allow to select an organoleptic bouquet necessary for each drink and to receive necessary color gamut.
Organoleptics vary depending on the degree of toasting
- Light toast L
- Medium toast M
- Medium Plus toast M+
- Heavy toast F
This degree of toasting is the lightest. It gives the drink a vanilla, coconut and light oak flavor.
A more intense degree of toasting, which releases the notes of vanilla, the aroma of dried fruits, spices, cocoa and almonds. The most common is the use in aging of alcoholic beverages.
Medium degree of toasting is one of the most used. The oak of this degree of toasting gives the drinks a vanilla flavor with the notes of coconut,spices, apricot, peach and flowers.
The maximum degree of toasting, which gives the drinks the aroma of smoke, black pepper, almonds and spices.
Alternative products are used in the aging process of such beverages
In 2016, OAK & WINE LLC acquired FR 2874851 patent from French inventor Jacques Schneiderwind for Process Le Bousinage technology.
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