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The Food Programme

The Barrel Effect: Why Oak casks have stood the test of time.

The Food Programme

BBC

Arts, Food

4.4943 Ratings

🗓️ 14 March 2021

⏱️ 29 minutes

🧾️ Download transcript

Summary

Brewer Jaega Wise looks into the history of the oak barrel, and hears how despite their shape, sizes and names having barely changed in hundreds of years, their use for flavouring drinks really has.

There are an estimated 25 million casks in Scotland, mostly filled with Scotch whisky. Although their contents could not be more Scottish, the casks themselves are generally not. We find out why most in fact originate in the United States, and from one State in particular.. Kentucky.

Jaega speaks to Scottish distillers about why they use second-hand casks for maturation, how different varieties of oak can impart different flavours, and why some are keen to get more Scottish oak casks in use. She meets beer brewers, who are using oak to create new flavours for a new generation of drinkers keen to try alternative flavours. And she hears why English wine makers might prefer to age in oak compared with vintners in warmer climates.

Plus as the number of coopers in the UK starts to creep up again after years of decline, Jaega meets one of William Grant and Sons' newest recruits. Dylan Carter worked as a chef before being furloughed during the Covid pandemic, and has recently successfully become an apprentice cooper.

Presented by Jaega Wise Produced in Bristol by Natalie Donovan

Transcript

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0:43.0

Welcome to our world, from cooking to culture, politics to pleasure.

0:48.0

We hope you enjoy it. Welcome to the Food Program, the place for Hungry Minds. This week we're rolling out

1:01.2

the barrels. Metaphorically speaking of course, the pubs are very much still shut,

1:06.0

but the barrels keep on rolling.

1:09.0

We produce 1,500 barrels a day for the largest distillers in the United States.

1:15.0

You've got to make sure your casks perfect before it goes out,

1:18.0

just like you need to make sure the food's perfect before you send it to a customer.

1:21.0

We'll have some very, very small casks to

1:24.7

can barrels, hawks heads butts. They only pick the ones, got the

1:29.0

straightest stems that have any imperfections, any knots. So they are just perfect trees.

1:34.5

I always think we should put a nutritional label on a bottle of whiskey.

1:37.3

It's grains, water, yeast, and wood.

...

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