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A barrel does two jobs at once. It gives you slow, gentle oxygen through the staves and it lends oak character, and neither happens in a sealed drum. It is the oldest bit of kit in the shed and still the one people ask us about most.
On barrels, we carry the Oak Hungarian spirit and wine barrel, an American white oak barrel, and a 20Lt American oak barrel that has already spent one to two years holding Tasmanian whiskey, so it arrives with character built in. A used barrel gives you softer oak from the first fill. A new one is louder and needs watching.
Half of what people actually come in for is the tap. Wooden taper taps still suit traditional barrels, including the FE1 at 17 to 26mm with a cork inner, and a 24cm long wooden tap. If you want something you can shut off cleanly, look at the brass barrel tap for an 11 to 13mm opening, the Italian brass No 03 with a tapered shaft, the stainless steel barrel tap valve at 12 to 17mm taper thread, or the nickel plated brass ball valves. For fermentation vats there is a universal 1 inch BSP vat tap and a tap filter screen to keep skins off the outlet.
Measure the bung hole before you buy a tap. Barrels vary, and a tap that is close but not right will weep forever.
Call in to Laverton North or Epping, or see oak and tannins, oak chips, staves and planks and stainless steel tanks.
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