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Distillers char the inside of their barrels at varying levels, ranging from Level 1 (15 seconds) to Level 7 (3.5 minutes) and beyond. We char at Level 3 (40 seconds), which leaves a ¼-inch-deep layer of char inside the barrel. This process caramelizes the oak’s sugars and creates a dense layer of smoky sweetness waiting to be dissolved.

By breaking open the wood’s cell walls through charring, the spirit gains access to flavor compounds such as caramelized wood sugars, vanillin, and spice.

Lighter char levels tend to produce more fruit esters and spice notes, while heavier char levels release desirable oak flavors into the spirit more quickly.

Charred wood filters the spirit by trapping undesirable aromas within it, and creates chemical components that turn clear distillate brown as it matures.