Handmade Oak Sticks, Hand split, Oak Staves, Sticks for
Maturing Spirits 150gr
Splitting
Wood Technique:
We hand split the staves along the grain, along the growth
rings, tearing apart the wood cells.
This technique is increasing the contact surface and allows
easier access deeper in the core of the timber.
The oak staves will change not only the colour but also the
flavour.
The way that it changes it depends on how the oak is treated
and toasted.
All our staves, sticks, chips, cubes are made from first
grade oak especially selected for our barrels.
The wood we use
is carefully selected and properly proceed.
RealOakBarrels works with selected timber
from South Balkans where the soil is moist. Moisture of the soil
determines the speed of growth of the tree and hence its structure. This is
very important factor for the characteristic of the oak
The oak grows there is known as Quercus robur– White European Oak
This kind of oak
is growing slowly which is the reason for its finest structure.
This affects the content of tannin and vanillin and
imparting them during the process of wine maturing in the barrels. In terms of
spices, age and height of the tree are also very important.
Natural
dehydration is
one of the most important stage defying the timber quality. It completely
changes the chemical and physical properties of the wooden staves. When the
staves are raw, they are extremely rich with tannins and flavours. After the Natural
dehydration the future staves are purged of undesirable fragrance and harsher
tannins and the flavour of the barrel reaches maturity and softness.
The Natural dehydration is a long period – 26-36 months
Oven Toasting method:
LT (Light Toast) 120 degrees for 2 hours
MT (Medium Toast)
180 degrees for 2 hours.
MT+( Medium Toast+)
200 degrees for 2 hours.
HT (Hight Toast) 220 degrees for 2 hours
Levels
of Toasting:
Light Toast - coconut and fruit flavour. Mostly
used for white wines.
Medium Toast has fewer tannins but
more bouquet so will impart more aroma than flavour.
It has a warm, sweet character with strong vanilla overtones.
Suitable for red wines.
Medium Plus Toast is between Medium and Heavy
Toast.
It has aromas of honey, roasted nuts and a hint of coffee
and spices. It seems to be the ideal toast level for red wines and spirits
(rum, liquors, brandy…)
Heavy Toast brings
pronounced caramelised, carbonised and toast flavours very
quickly - it doesn't need much contact time.
It is most often used in big, bold red wines and all
spirits (whiskey, bourbons, rums…)
Approximate dimension for our hand split staves is: 10-15cm x 0.5-1cm
Every pack contains approximately 150 grams of hand split
staves.
Here I will try to give an answer to the most common
questions that we receive and give you courage in your future experimentation.
All you need is clear glass bottles or jars, wooden
sticks, cubes or chips from timber proven to be suitable for ageing alcohol and
very important not contaminated in any way, and of course the alcoholic drink
that you wish to age, improve and develop.
Using oak sticks, cubes or chips is the best way to
experiment and find out which level of toasting and what kind of wood will be
more suitable for the drinks you are creating.
This method is very suitable for people making small
quantities of alcohol and still would be able to experiment – and yet not be
limited by the small amount they have.
The ageing wooden sticks cubes and chips are suitable
for all different kinds and varieties of alcoholic drinks that are usually
being aged and kept in wooden barrels.
Brandy, whiskey, bourbon, wine, schnapps, gin,
Sambuca, beers and ales, cognacs …etc.
As many of you know every single brew of alcohol is
different and unique, so experimenting is the clue to success.
If you are not too sure what kind of barrel to use and
you are nervous and full of questions nobody can give you the answers you seek
in full. It is you that have to get out there and find out for yourself.
Every drop of alcohol differs and unique!