From tree to barrel

The refinement of products in wooden barrels has always been a fine art. This is particularly true for fruit brandies, as not every fruit is suitable for maturing in barrels. However, some varieties become real treasures in wood. Storage in 350-litre barrels, which are particularly breathable, produces an aromatic yet incredibly mild brandy with a beautiful color.
In addition to the type of wood chosen, the toasting is also decisive for the subsequent flavor nuances of the distillate. However, before a tree can be turned into a barrel and toasted, it has to grow for many years. As a rule, the trees that are processed by the cooper are over 200 years old. They should have grown as evenly and straight as possible and have few branches.
Once it reaches the cooper, the tree trunk is examined, then cut into quarters and sawn into individual staves. These are stored in the air for 2-3 years to prevent the wood from drying too quickly and possibly cracking. Depending on the weather conditions, the wood is therefore sometimes restacked and re-stored. If the wood meets the requirements for barrel production, the barrel can be made from the individual staves.

The aromas in the barrel

However, the distinctive aromas only come into the barrel during toasting. Not only are different processes used for this, but the duration and temperature also play a decisive role in the final result. Years of experience and the expertise of the cooper are required to ensure that a barrel produces the right aromas, such as vanilla.
The pre-seasoning of the barrels, as is the case with wine, whisky etc., hardly plays a role at distillery Scheibel and especially with fruit brandies; almost exclusively new barrels from the Wilhelm Eder cooperage in Bad Dürkheim are used. "Fruit brandies are particularly sensitive and only a few are suitable for maturing in barrels. It took years to find the right constellation of wood, toasting and fruit brandy so that the fruit still remains a central player in the distillate," says Michael Scheibel, Owner of the distillery.