Ageing all kinds of alcohol in oak barrels is common to anyone making it. Be it beer, wine, vodka, whiskey and anything else, oak barrel-ageing provides them with a richer and higher quality taste. What about cider? Can it be aged in an oak barrel too? Of course!
Cider can not only be aged or kept, but also fermented in oak barrels. An oak barrel can add sweetness and warmth to ageing cider, providing it with a deeper and stronger flavour. The inside of the barrel must be toasted to reveal all possible flavour notes. Based on years of our oak barrel making experience, medium-toasted barrels are the most suitable option for cider.
In order to obtain an even more interested flavour, you can also pick barrels, that were previously used or wine or whiskey. Barrels can be used many times. The key is taking a good care and preparation. It’s crucial to keep a barrel filled with water several days before filling it with cider. Cider usually stays in barrels for approximately six months, but you can keep it there for up to three years.
Making cider according to your usual recipe, you can acquire a number of types by not only adding various spices or fruit, but also various undertones, usually acquired by ageing in an oak barrel.
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