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Caucasian adult man examining barrel in distillery.

Miso Brewery Aichi

At the wood workshop, a Caucasian male barrel maker, carrying an oak barrel

Photo taken in Cardiff, United Kingdom

View of a balsamic vinegar cellar in the Modena region of Italy

Two wooden barrels for storage and aging of alcoholic beverages.

Oak barrels in partial shadow in a barn in Nova Scotia, Canada

Tasmania, Australia.

Old vintage wine barrels, an old metal watering can

Forklift and barrels in factory warehouse. Olives fermenting in barrels

New Bourbon Barrels to be Filled in production area

Close-up of oak barrel with metal hoops at the workshop

Old barrel with cognac on wooden backgroun.

Wooden Wine Tank in Wine Cellar.

oil.

Stellenbosch is a midsize town in South African´s Western Cape Province and well known for winemaking.

Vintage look plastic barrel standing outside in a garden

Cropped shot of a barrels inside a brewery

Antique wooden barrel rusting away

Oak barrels at the wood workshop

two 208L red metal drums on a pallet in a work area near a large door.

Traditional craftsman making wood barrels. Selective focus in the barrel. Grain.

Wine barrels stacked in the old cellar of the winery.

Wine barrels stacked in the old cellar of the winery.

Bourbon Warehouse with barrels tightly crammed into rows for aging

Simple poor interier of wasroom in Guest House in Tibet. Black&White.

Rainwater tank and watering can in front of the house

At the wood workshop, a Caucasian male Cooper using hammer to adjust the metal hoop on oak barrel

Rows of pallets with staked old grunge vintage dark oak wood barrels of craft beer at warehouse of brewery

Aging alcohol in barrels which are designed to preserve the flavor as it keeps the fermentation process and the aging process from turning the alcoholic beverage into a germ and fungus growth medium. The exact science of making whiskey or wine has been studied and documented over may centuries with each generation getting better and more efficient at making delicious alcoholic beverages than the generation before it. A truly delicious spirit (one that has the potential of winning awards and could cost upwards of hundreds or even thousands of dollars) requires both a scientific mind to get the numbers and ratios correct along with a creative mind to come up with new and fresh ideas for the final product that have a flavor and other qualities that have not been created yet. Marrying both the analitical brain along with the creative brain is not easy to do and is an uncommon trait found in very few people. Besides having this special genetic and tempermental makeup which is required for success in this field, the successful wine or whiskey maker must also be a serious student of history. Without knowing the history of the manufacturing of ethyl alcohol and without knowing the variety of products available in the current market, it would be impossible to know if what you are creating is new, old, good, bad, smooth, dry, rare, or common.

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