Barrel aged cocktails are picking up steam in bars and lounges worldwide, and the Oak Bottle’s conveniently portable size, re-usability, and quick turnaround time is helping to blaze the way. Barrels can range anywhere from 1 gallon to 70 gallons, which is practical if you are a large spirit or wine producer and are bottling hundreds of cases of bottles, but not a bar or restaurant where space is limited.

Not only is there the issue of space constraints, but even more important is the issue of the amount of time required for barrels and casks to adequately age anything. Bartenders simply do not have time to wait for months for their cocktails to be ready. They want to experiment quickly, and change menus often without investing in gallons of alcohol or months of their time just to see if their recipe will even turn out tasting good enough to offer up.

If you ask any major whiskey maker what their biggest problem is today, every single one, without exception, will tell you they need more stock. Whiskey has surged to be the number one spirit in terms of annual revenue, and is just a few years from outpacing vodka to be number one in volume, as well. But volume is hard for whiskey, because the best product on the market is usually that which has been aged longest in oak barrels—a process that takes years.

It’s a problem people have been attempting to solve for years in a variety of industries dependent on oak barrels for aspects of their product. The Oak Bottle, having a modern design of a whiskey bottle, also has the ability to accelerate the oak infusion process by maximizing the oak interaction through a simple surface-to-volume ratio equation. This means people can barrel age in a fraction of the time, which will allow us to produce aged spirits more quickly, keeping up with growing global demands.

Barrel aged beers are exploding in popularity. It’s been one of the most popular trends in American craft beer over the last decade. These days, barrel-aging beer in wood barrels is so common and mainstream that even Budweiser and other domestic giants are even coming on board. Typically the most popular of the barrel-aged beers are generally strong, dark and/or sour.

These three characteristics can help to fend off the gradual oxidation that results during barrel aging. The biggest problem with barrel aging beer over long periods of time is carbonation loss. That is why most brewers use Oak Chips to age their beer but the biggest problem with Oak Chips aside from the added sediment is the fact that they do not allow for micro-oxygenation. The Oak Bottle is so fast at imparting charred oak flavor (in as little as 2 hours), you can minimize carbonation loss but still get real oak aged results.

Claudiu

Mnerau

James

Estes

Pavel

Mandria

Shyam

Krishnakumar