U.S. patent number 3,842,723 [Application Number 04/797,995] was granted by the patent office on 1974-10-22 for whiskey barrel.
This patent grant is currently assigned to Joseph E. Seagram & Sons, Inc.. Invention is credited to Armand R. Boucher.
United States Patent |
3,842,723 |
Boucher |
October 22, 1974 |
WHISKEY BARREL
Abstract
This application relates to improved whiskey barrel construction
having the attribute of accelerating the maturing of the whiskey to
be aged. This is accomplished by providing at least a portion of
the internal surfaces and particularly that of the staves with cuts
or grooves or other suitable contours to increase the internal
surface area to which the whiskey is exposed. Therefore, for a
given size of barrel or volume of whiskey, it is possible to
significantly increase the area of char and of the underlying layer
or red caramel in order to enhance the breathing of whiskey through
the walls of the barrels and consequently the maturing of the
whiskey.
Inventors: |
Boucher; Armand R. (Stamford,
CT) |
Assignee: |
Joseph E. Seagram & Sons,
Inc. (New York, NY)
|
Family
ID: |
25172277 |
Appl.
No.: |
04/797,995 |
Filed: |
February 10, 1969 |
Current U.S.
Class: |
99/277.1;
217/3CB; 217/72 |
Current CPC
Class: |
B65D
9/04 (20130101); Y02A 40/90 (20180101); Y02A
40/962 (20180101) |
Current International
Class: |
B65d 009/04 () |
Field of
Search: |
;99/277.1,277.2
;217/3CB,72 |
References Cited
[Referenced By]
U.S. Patent Documents
Primary Examiner: Hornsby; Harvey C.
Assistant Examiner: Coe; Philip R.
Attorney, Agent or Firm: Kane, Dalsimer, Kane, Sullivan and
Kurucz
Claims
I claim:
1. In an internally charred wooden barrel including a plurality of
staves and heads combined to form a substantially leakproof
container for containing new alcoholic liquor and aging same to a
fully aged or truly aged condition through prolonged exposure to
repeated heating and cooling cycles, a series of spaced contours
formed over at least a portion of the inner surface of said barrel
and containing alternating raised and depressed areas whereby to
increase the area of the red caramel layer beneath said char and to
increase the breathing effectiveness of said barrel for liquid
aging purposes.
2. The barrel of claim 1 in which said contours are spaced parallel
corrugations.
3. The barrel of claim 1 in which said contours are alternate lands
and grooves.
4. The barrel of claim 1 in which said staves are formed from new
or virgin oak.
5. The barrel of claim 4 in which said contours are spaced parallel
corrugations.
6. The barrel of claim 4 in which said contours are alternate lands
and grooves.
7. The barrel of claim 1 in which said contours are proportioned
and dimensioned to effect an increase of the surface area of the
red caramel layer of between about 50 percent and 200 percent
compared to the same area when uncontoured.
8. The barrel of claim 7 in which at least a portion of the outer
surface of the stave-formed body is provided with a series of
contours containing alternating raised and depressed areas.
9. The barrel of claim 8 in which said contours are spaced parallel
corrugations.
10. The barrel of claim 8 in which said contours are alternate
lands and grooves.
11. The barrel of claim 8 in which said staves are formed from new
or virgin oak.
12. The barrel of claim 7 in which said contours are spaced
parallel corrugations.
13. The barrel of claim 7 in which said contours are alternate
lands and grooves.
14. The barrel of claim 7 in which said staves are formed from new
or virgin oak.
Description
This invention generally relates to an improved whiskey barrel and
more particularly to a whiskey barrel construction for increasing
the maturation rate of whiskey so that aging of whiskey contained
therin is materially accelerated.
The aging of whiskey in wooden barrels is an age old art steeped in
tradition and custom which has experienced relatively few and minor
changes with time. Through the years and particularly on a domestic
front, government regulations play an important part on the
practice and technique of whiskey aging. The current practice
followed by domestic distillers in aging whiskey is to put the new
or unaged whiskey in internally charred barrels made of new virgin
white oak. Thereafter, the filled barrels are placed in warehouses
for a period of from two to eight years or more. During this
period, the stored whiskey "breathes" by being subjected to
repeated cycles of heating and cooling. The nature, degree and
extent of heating and cooling cycles may vary from warehouse to
warehouse, depending on the physical conditions of storage and on
whether the warehouse is operated under temperature-control
conditions or under conditions of natural temperature changes
brought on by seasonal or other weather variations.
The aging process is continued until the contained whiskey has
become fully and properly aged which is generally determined by
sampling. Experience and experimentation has shown that aging or
maturing of whiskey is a function of the internal surface area of
the charred wood to which the whiskey is exposed along with the
element of time. Under ordinary circumstances, ware housing
operations require the use of a large number of barrels and,
consequently, storage space for inventory is always a principal
concern. Obviously, this inventory is forever changing and in a
state of flux with matured whiskey being removed and new whiskey
being warehoused. This situation is further complicated by
regulations which require domestic distillers to use barrels only
once. Therefore, the replacement requirements for new inventory
becomes an ever-increasingly important economic factor.
Thus, there is created a need to provide a way of improving upon
the use of construction of new white oak whiskey barrels whereby
new whiskey stored therein can be more rapidly brought to a fully
or truly aged or matured condition. This would have the advantage
of substantial monetary savings through reduced warehousing costs
through reduction in maturing time and consequently storage time
per barrel, reduction in the number of barrels needed for
warehousing and a possible reduction in ullage or evaporation
losses.
It should be understood that emphasis is placed herein on new oak
whiskey barrels because only such barrels can be legally used for
aging of many types of whiskies, and then only on a one-time basis,
although the principles of this invention are equally applicable to
re-used barrels where permissable.
Many efforts and proposals have been made in the past to increase
the area of charred wood to which the whiskey is exposed. However,
such attempts were not successful for many reasons the principal
one of which being the inability to promote or accelerate the full
or true aging of whiskey because the "breathing" function of the
barrel remained unchanged. As will be appreciated by those skilled
in the art, the "breathing" function is essential to the aging of
whiskey in barrels.
In this connection, outward breathing takes place during the
heating phases of the aging cycles in which the whiskey soaks
through the charred inner surfaces of the barrel, then permeates
through the underlying red caramel layer, which aids in the
reaction of the congeners, and then into the uncharred body
portions of the barrel. Congeners are chemical compounds, such as
aldehydes, higher alcohols and esters, among others, that are
retained in the whiskey and have a significant effect on its
ultimate characteristics. Some evaporation takes place during each
heating phase as is evidenced by ullage during aging. Inasmuch as
the water molecule is smaller than the alcohol molecule, the
heating phase facilitates the evaporation loss together with
increase proof of the contained whiskey. Inward breathing takes
placed during the cooling phase of the aging cycle in which the
whiskey is drawn back from the uncharred body portions of the
barrel through the red caramel layer to further aid in the reaction
of the congeners and then through the charred inner surface of the
barrel into the main body of the whiskey.
Whiskey barrels constructed in accordance with this invention
enable the accelerated production or maturation of fully aged or
truly aged whiskies by enhancing the breathing of the whiskey
through the barrel walls during aging.
Therefore, an object of this invention is to provide a whiskey
barrel of the character in which the inner surface thereof is
provided with contours defining a multiplicity of spaced lands and
grooves prior to being charred to provide greatly increased areas
of char to which the whiskey is exposed during breathing.
Another object of this invention is to provide a whiskey barrel of
the character stated in which the uncharred outer surface thereof
may be provided with contours defining a multiplicity of spaced
lands and grooves to further enhance the breathing of whiskey
through the walls thereof.
A further object of this invention is to provide a whiskey barrel
of the character stated that is constructed from new or virgin oak,
preferably of the white variety.
With these and other objects in mind, the nature of which will be
apparent, the invention will be more fully understood by reference
to the drawings, the accompanying detailed description and the
appended claims.
IN THE DRAWINGS:
FIG. 1 is an elevation of a completely formed whiskey barrel
construction in accordance with this invention;
FIG. 2 is a horizontal section taken along the line 2--2 of FIG.
1;
FIG. 3 is an enlarged horizontal section of one of the staves of
FIG. 2;
FIG. 4 is an enlarged fragmentary sectional view taken along the
line 4--4 of FIG. 1 showing the association of this stave with an
end closure head; and
FIG. 5 is a view similar to FIG. 3 showing modification of stave in
which the internal surface contouring is accompanied by external
stave contouring.
Referring to the drawings in detail, the invention as illustrated
is embodied in a whiskey barrel 10 formed from a plurality of new
oak staves 12 which are secured around end heads 14 by the usual
end hoops 16 and central or belly hoops 18 fitting tightly
therearound. The cooperage, naturally, is of the highest quality in
order to avoid "leakers" since the whiskey will be stored therein
from two to eight years or more.
In one form of this invention (see FIGS. 2, 3 and 4) the inner
surfaces of the staves 12 are contoured to define a series of
spaced longitudinal corrugations 20 which may be of any suitable
height and width, although they should not extend so deeply into
the body of the stave that its strength is materially decreased.
The proportions and dimensions of the corrugations 20 should be so
selected as to define an exposed surface having an area from about
10 percent to at least 50 percent and greater than the uncontoured
inner surface of the stave would have.
In the disclosed form of the invention, the corrugations 20 are in
the form of lands 20a and grooves 20b, the latter of which may be
suitably formed by means of a saw and produced in such a fashion
that the saw-cut would extend essentially from the inner end of the
hollow 22 interiorly of the croze 24 which is located at each of
the stave ends.
In general, during the formation of a wooden barrel, a group of
contoured staves 12 are assembled through the deployment of end and
belly truss hoops and machinery well known in the art. An open
ended barrel body is thus formed, and thereafter, the open ended
barrel body is internally charred. This may be accomplished by
means of techniques well known in the art whereby a high
temperature gas flame is passed from the bottom upwardly to the top
of the body. The result of this operation is the creation of an
exposed layer 26 of charred wood, beneath which is a layer 28 of
the red caramel believed by many to be the condensation of
volatiles between the char 26 and the solid wood 30. The ends of
the barrel body are then trimmed and the croze 24 and hollow 22 are
cut around the inner periphery at each end of the trimmed barrel
body.
The inner faces of the heads 14 may also be charred and, following
the removal of the temporary truss hoops, are applied to the barrel
body ends with the circumferentially extending periphery of reduced
thickness disposed in the croze 24 in a manner depicted by FIG. 2.
Following the application of the closure heads 14, the permanent
end hoops 16 are applied. The two remaining temporary belly truss
hoops are removed and substituted with two permanent belly hoops
18. A bung hole 32 is formed in one of the staves to facilitate
loading of the barrel with the selected whiskey at the distillery
following which a bung 34 is used to seal this opening.
The breathing effect of the whiskey barrel can be further increased
by contouring the outer surface of the staves as shown in FIG. 5.
Thus, the stave 36, otherwise similar to stave 12, is provided with
internal contours 38 consisting of a series of saw-cut grooves
together with external contours 40 which also may be in the form of
cut grooves. The increased area of char may be similar to the
previous embodiment.
It will thus be appreciated by those skilled in the art that this
invention can be most effectively attained through the use and
employment of other contour shapes and arrangements, both
internally and externally, of the barrel for purposes of increasing
the breathability of the ultimately formed whiskey barrel and the
area of barrel surface to which the whiskey is exposed during aging
and maturation.
Although several somewhat preferred embodiments of the invention
have been disclosed and described in detail herein, it should be
understood that this invention is in no sense limited thereby and
its scope is to be determined by that of the appended claims.
* * * * *