Wood-Fire-Toasted Whiskey Barrels
MADE IN SPAIN
Tonelería Murua has been making American oak barrels for wine since 1898 in La Rioja. Elena Murua's great-grandfather started the cooperage, and today Elena keeps her close relationships with the forest managers in the U.S. to maintain a consistent supply of high-quality wood.
In recent years, Murua has perfected the art of making barrels for distilleries by accommodating higher toasting temperatures. Since craft distilleries are currently challenged to find a good supply of American oak whiskey barrels, Tonelería Murua is now working with VinEthos to bring these barrels to the U.S.
Toasting & Seasoning Reveals Aromas
Oak is made up of the same three building blocks as other woody plants – cellulose, hemicellulose and lignin – plus tannins and small amounts of lipids. Through seasoning and toasting, these building blocks are broken down to reveal a range of aromatic compounds. We offer specific toasting profiles depending on the needs of each client.
Wood Selection & Aging
All staves are seasoned on-site at Toneleria Murúa. The wood comes from Ozark (Arkansas), Missouri and Kentucky. Staves undergo a strict quality-control and traceability process before the maturation period of 12 or 24 months (both options available). The location of the cooperage allows the ideal climatic conditions for the natural seasoning of wood for high-quality barrels.
Between 60% and 80% of a whiskey’s aromas are contributed by the barrel.
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Behind the scenes...
