Cooper production

Barrels for cognac are still made by hand from the trunks of oak growing in the forests of Tronce and Limousin, age not less than 80 years. Each tree has a special certificate and grew under the supervision of foresters:

The production, on which we were, is full cycle, that is, the trunks of oaks arrive, and the already finished barrels come out of it

The trunks are piled in planks, each of which is inspected by hand. Each such tablet costs 10 euro:

A plank here is prepared apparently invisible. The tree is kept outdoors for 2 years before further use.

Each barrel is typed manually

In the production of the barrel, they are fired from the inside to soften the structure of the tree, thus increasing its extractive qualities, that is, to better give the tannins, lignin and vanillin:

There are several levels of baking, depending on the needs of the manufacturer. Interestingly, after firing, the inner surface of the barrel is covered with a layer of burnt sugar — modified under the influence of the temperature of glucose, located in the structure of the tree

The holes are cut out on a special machine:

Large barrels do the same thing:

You can read the beginning of the & quot; Alcotur in Cognacpost here under the link pro-otdyh.org/kiev/pages/639.html