Cubes

At vinification Cubes allow to develop aromatic potential of wines, reduce feeling of herbaceous tones and help in color stabilization. When aged, they saturate the wine with oak notes, imitating aging in barrels in a short time. Universal for aging in any inert containers with food tolerance.

When aged, Cubes saturate the cognac with oak aroma. Depending on the degree of toasting, they reveal from light notes of vanilla and dried fruits to saturated smoky notes, softening the taste and give the drink a roundness imitating balanced aging in barrels. The color of cognac varies from light golden to amber. Universal for aging in any inert containers with food tolerance.

When aged, Cubes saturate the brandy with oak aroma. Depending on the degree of toasting, they reveal from light notes of vanilla and dried fruits to saturated smoky notes, softening the taste and give the drink a roundness imitating balanced aging in barrels. The color of brandy varies from light golden to amber. Universal for aging in any inert containers with food tolerance.

When aged, Cubes saturate the brandy with oak aroma. Depending on the degree of toasting, they reveal from light notes of vanilla and dried fruits to saturated smoky notes, softening the taste and give the drink a roundness imitating balanced aging in barrels. After a short soaking in sherry, brandy or other beverage, Cubes will complexly enrich the taste and aroma of whiskey. The color of whiskey varies from light golden to amber. Universal for aging in any inert containers with food tolerance.

For Reposado varieties, up to 6 months of aging, Barrettes reduce earthy-sour tones and emphasize the natural sweetness of agave. They saturate with oak, vanilla and almond notes, ennobling the taste and give a warm amber hue. Universal for aging in any inert containers with food tolerance.

Cubes reduce the rough herbaceous tones. They reveal notes of citrus, almonds and other ingredients that are in the background comparing with dominant notes of juniper. They saturate the gin with oak aroma and color, and make the taste more voluminous. The color of the gin will also change, depending on the degree of toasting chosen. Universal for aging in any inert containers with food tolerance.

When aged with Cubes, the rum becomes harmonious, soft and balanced. Notes of fruit, nuts, caramel, honey, as well as shades of spices and citrus appear in its bouquet due to the interaction with toasted wood. Depending on the age and degree of toasting of wood, the color changes from golden to dark amber. Universal for aging in any inert containers with food tolerance.

The aging with Cubes softens, gives the distillate roundness and makes its bouquet more saturated. Pre-soaked Cubes in different drinks, you can experiment and get the original distillates, with a rich taste and aroma. Depending on the aging period and the degree of toasting of the wood, the color of the distillate varies from golden to dark amber. Universal for aging in any inert containers with food tolerance.

Cubes develop the aromatic potential of beer, giving it volume, roundness and ennobling taste. Beer becomes more full-bodied. Best for strong varieties. Pre-soaked Cubes in different drinks, you can experiment and get original beer recipes, with rich taste and aroma. Used at the stage of aging in containers with food tolerance.

While aging cider with Cubes, phenolic substances are oxidized and precipitated, which makes the cider soft to the taste, the tart and bitter taste of coarse tannins disappears. Cider acquires a wine aroma without losing the taste of the main fruit. After a short soaking in calvados or other distillate, Cubes will complexly refine the taste and aroma of cider. Universal for aging in any inert containers with food tolerance without the risk of contamination and peroxidation.