METHOD FOR CONDITIONING WOODEN BARRELS

Abstract

The process described herein is for conditioning wooden barrels, specifically a process for the rapid conditioning of wooden barrels. The described process may comprise one or more steps, including: subjecting a wooden barrel to heat to increase the temperature of the wood; contacting the heated inner surface of the wooden barrel with a fluid additive; and then optionally: subjecting the interior of the wooden barrel to a pressurized environment; and / or subjecting the wooden barrel to further heating; repeating one or more steps; and allowing the wooden barrel to cool, or cooling the wooden barrel, to produce a conditioned wooden barrel.Another process is also described, which involves placing a bladder and a liquid additive inside a wooden barrel for a predetermined time to facilitate the absorption of the additive into the wood. The bladder reduces the barrel's internal volume, as does the liquid additive, which is in contact with the barrel's inner surface. The text also describes conditioned wooden barrels and their uses.

Description

The following description outlines non-limiting examples related to research conducted to identify processes for the rapid conditioning of wooden barrels. Surprisingly, it was found that a process of: heating a wooden barrel to increase the wood temperature; contacting the heated wood with a fluid additive; optionally pressurizing the inside of the barrel to facilitate absorption of the fluid additive into the wood; and optionally further heating the wooden barrel; can be used to rapidly condition wooden barrels. The processes described herein have been found to be suitable for producing wooden barrels that impart the same or similar sensory and / or chemical characteristics to traditional neutral and / or beverage-conditioned barrels when used for the Lncznn / Lznz / E / Yi beverage production. Even so, the processes described therein can be used for the production of wooden barrels that impart customized and / or defined sensory and / or chemical characteristics to a beverage when the barrels are used for the production of the beverage. Definitions and general terms Unless specifically defined otherwise, all technical and scientific terms used herein shall be deemed to have the same meaning as commonly understood by a person skilled in the art (e.g., production of alcoholic distillates, wine production, barrel making, etc.). Unless the context requires otherwise, singular terms shall include plurals and plural terms shall include the singular. Therefore, as used in this specification and the appended claims, the singular forms “a,” “an,” and “the” include plural referents unless the context clearly indicates otherwise. The term “and / or”, for example, “X and / or Y”, should be understood to mean either “X and Y” or “X or Y” and provides explicit support for both meanings or either one. Throughout this specification, the word “comprises”, or variations such as “consisting of” or “containing”, shall be understood to imply the inclusion of a specified element, integer or step, or group of elements, integers or steps, but not the exclusion of any other element, integer or step, or group of elements, integers or steps. Throughout this specification, the word “whisky” is intended to include both “whisky” and “whiskey” and can be used interchangeably. Throughout this specification, the words “condition / conditioning / conditioned” with respect to wooden barrels are intended to include “mature / matured / matured”, “seasoned / seasoned / cured”, and “aged / aging / aged” and may be used interchangeably with any one or more of these. The term “approximately” as used herein relates to a variation of + / -5% from the specified value. Throughout this specification, various aspects and components are presented in a variation format. The variation format is included for convenience and should not be interpreted as an inflexible limitation on the scope of the description. Therefore, the description of a variation should be considered to have specifically outlined all possible sub-variations as well as individual numerical values ​​within that variation, unless specifically stated otherwise. For example, the description of a variation such as 1 to 5 should be considered to have specifically described sub-variations such as 1 to 3, 1 to 4, 1 to 5, 2 to 4, 2 to 5, 3 to 5, etc., as well as individual and partial numbers within the mentioned variation, for example, 1, 2, 3, 4, 5, 5.5, and 6, unless whole numbers are required or implied by the context. This applies regardless of the range of the variation described.When specific values ​​are required, these will be indicated in the specification. Any modality of the present shall be deemed to apply mutatis mutandis to any other modality unless specifically stated otherwise. The scope of this description should not be limited to the specific modalities described herein, which are intended solely for illustrative purposes. As described herein, the Lncznn / Lznz / E / Yi steps, products and functionally equivalent methods are clearly within the scope of the description. Throughout this specification, unless specifically stated otherwise or the context requires otherwise, reference to a single step, product, group of steps, or group of products should be understood to encompass both one and a plurality (i.e., one or more) of those steps, products, groups of steps, or groups of products. Requirement for wooden barrels As described above, the distilled spirits industries are significantly affected by the shortage of suitable and / or desirable conditioned wooden barrels. Novel processes involving rapid conditioning of the wood and providing suitable and desirable wooden barrels are required. Suitable and / or desirable wooden barrels may be those that have the same or similar sensory aspects and / or chemical characteristics as "neutral" or "traditionally conditioned" wooden barrels. Neutral oak barrels are those that are first filled with wine and stored for many years in such a way that the wine has neutralized the barrel, so it no longer imparts oak flavor or color. Generally, the wine industry recognizes that to create a neutral barrel, the wine must be in contact with the wood for a period of three to five years. In the spirits industry, including the whisky industry, it is generally recognized that to create a neutral barrel, the wine must be in contact with the wood for a period of at least ten years. Neutral barrels can be used to age alcoholic spirits to improve quality through the oxygenation of the distillate's components, the concentration of flavors as some of the alcohol evaporates, and the removal of undesirable or immature components through absorption by the wood. Traditionally conditioned wooden barrels are those that have been used for one or more years to produce wine (but have not progressed to neutral barrels), fortified wine such as sherry or port, or distilled spirits such as bourbon. Barrels that have been used for multiple different beverages (for example, first wine and then fortified wine) are also considered traditionally conditioned barrels. Traditionally conditioned barrels can be used to age distilled spirits to enhance their quality by adding flavors, colors, and aromas imparted from the first and / or second beverage soaked into the wood and from the wood itself, as well as through oxygenation, concentration, and the removal of undesirable or immature components, similar to the process of using neutral barrels. Using current techniques, the production of neutral and traditionally conditioned casks takes many years, as it requires the first and / or second filling of liquid to remain in the cask for a long period of time, typically many years. For example, the process for making sherry means that, generally, a sherry cask is only available for use, theoretically, after three to thirty years. In practice, however, sherry producers can reuse sherry casks many times and are therefore reluctant to hand them over to distillers. Taking wine casks as another example, for the spirits industry, the times Lncznn / Lznz / E / Yi waiting times of three or more years are undesirable and insufficient to meet current market demands. The inventors of this document have developed processes for the rapid conditioning of wooden barrels. Surprisingly, it was found that a process of: heating a wooden barrel to increase the temperature of the wood; contacting the heated wood with a fluid additive; optionally pressurizing the inside of the barrel to facilitate the absorption of the fluid additive into the wood; and optionally further heating the wooden barrel; can be used to rapidly condition wooden barrels. The processes described herein have been found to be suitable for producing wooden barrels that impart the same or similar sensory and / or chemical characteristics as traditional neutral and / or beverage-conditioned barrels when the barrels are used for beverage production.Furthermore, the processes described therein can be used for the production of wooden barrels that impart customized and / or defined sensory and / or chemical characteristics to a beverage when the barrels are used for the production of the beverage. In one case, the wooden barrels are neutral. In another case, the wooden barrel has been used for approximately 5 to 8 years for wine. In another case, the wooden barrel has been used for at least 10 years for spirits. In yet another case, the wooden barrel has been used for approximately 5 to 8 years for wine and at least 10 years for alcoholic beverages. In one aspect, the present description provides a process for conditioning a wooden barrel; the process comprises or consists of: (a) subject the wooden barrel to heat to increase the temperature of the wood; (b) bringing the heated internal surface of the wooden barrel into contact with a fluid additive; (c) optionally subject the interior of the wooden barrel to a pressurized environment to facilitate the absorption of the fluid additive into the wood; (d) optionally subject the wooden barrel to additional heating; (e) optionally repeat at least one of steps (b), (c) and (d); and (f) allow the wooden barrel to cool, or cool the wooden barrel, to provide a conditioned wooden barrel. In one modality of the first aspect, the process does not involve the use of a vacuum, for example before, during and / or after step (a), (b), (c), (d), (e) and / or (f). Secondly, the present description provides a process for conditioning a wooden barrel; the process comprises: (i) providing a bladder and a liquid additive inside a wooden barrel for a predetermined time to facilitate the absorption of the additive into the wood, wherein the bladder reduces the internal volume of the wooden barrel so that the liquid additive is in contact with the internal surface of the barrel. In one modality of the second aspect, the process does not involve the use of a vacuum, for example before, during and / or after steps (a), (b), (c), (d), (e) and / or (f). In an additional modality, the process of the first aspect and the second aspect above can Lncznn / Lznz / E / Yi can be combined in any order. For example, in one modality, the process according to the second aspect, or any modality or example of the second aspect, is provided before the process according to the first aspect, or any modality or example of the first aspect. In other words, in this modality, step (i) of the first aspect may constitute a pre-treatment step of steps (a) to (f) of the first aspect. Wooden boats The process described herein may utilize barrels of any size and shape. Examples of barrels that may be used include, but are not limited to: pipes, butts, pigheads, American Standard Barrels (ASB), punch barrels, heavy punch barrels, Bordeaux barrels, Burgundy barrels, gallons, rundlets, tierces, tuns, firkins, kilderkins, foudres, and vats. Barrels can be made from any wood suitable for beverage production, particularly for alcoholic beverages. The wood imparts various intricate flavors to the wine or distilled spirit. Different wood species vary in their flavor profiles, compounds, and porous properties. Suitable woods include, but are not limited to: oak, chestnut, cherry, acacia, ash, mulberry, maple, walnut, redwood, cedar, and hickory. The barrels used for aging are usually made of oak, which includes: French common oak (Quercus robur or Quercus petrae^), Spanish oak (Quercus pyrenaica), American white oak (Quercus alba), Japanese oak (Mizunara oak) and Chinese oak. In some varieties, the barrel is made of oak, chestnut, cherry, acacia, ash, mulberry, maple, walnut, sequoia, cedar, and / or walnut. In some varieties, the barrel is made of oak. In some varieties, the barrel is made of American oak. In some varieties, the barrel is made of European oak. In some varieties, the barrel is made of American and / or European oak. In some varieties, the European oak is French oak. In some varieties, the European oak is Hungarian oak. The process described here can utilize either new or previously used wooden barrels. New wooden barrels are often referred to as "virgin" oak barrels, as they are made from wood that has not previously been used to produce an alcoholic beverage. New wooden barrels can be used in their current size and shape or reworked to a new size and shape. In some variations, the barrel is made of new wood. In other variations, the barrel is made of virgin wood. Previously used barrels are wooden barrels that have been used one or more times to produce wine, fortified wine such as sherry or port, or distilled spirits such as bourbon. Similar to new barrels, previously used barrels can be used in their current size and shape or reworked to a new size and shape. Previously used barrels may be traditionally conditioned barrels as described above. Previously used barrels include barrels that have been reworked from staves obtained from a previously used barrel. In some variations, the barrel is a used wooden barrel. In some variations, the The barrel has been used for the production of wine. In some cases, the barrel has been used for the production of fortified wine. In some cases, the barrel has not been used for the production of fortified wine. In some cases, the barrel has been used for the production of sherry. In some cases, the barrel has been used for the production of distilled spirits. In some cases, the barrel has been used for the production of bourbon. Pre-treatment of old barrels: cleaning and renewal In the process described herein, if old wooden barrels are used, they are generally cleaned and / or refurbished first. The process of cleaning and / or refurbishing old barrels involves any one or more of the steps necessary to clean and / or refurbish the barrel. Such steps include, but are not limited to, subjecting the inner surface of the wooden barrel to hot water or steam, trimming part or all of the inner surface, reshaping or resizing the barrel, toasting the inner surface of the barrel, and / or charring the inner surface of the barrel. These steps may be performed in any order as determined appropriate by someone skilled in the art. In some modalities, the process comprises or consists of any one or more of the following steps, in any order: • contact the inner surface of the wooden barrel with hot water or steam; • trim the internal surface of the barrel; • remodel or change the size of the barrel; and / or • toast and / or char the inner surface of the barrel. In one modality, the process involves trimming and carbonizing, for example carbonizing for approximately 30 seconds, optionally longer. Contact of the inner surface of the wooden barrel with hot water or steam can be used to moisten the wood, disinfect the barrel, and / or remove unwanted previous contents. If the barrel has been previously used for wine production, disinfection with hot water or steam is generally carried out using the process described herein. Contact of the barrel with steam can be performed at high temperature and / or high pressure. The duration of this step will depend on the condition of the barrel and can be easily determined by someone skilled in the technique. In some methods, the process involves contacting the inner surface of the wooden barrel with high-pressure steam. In some methods, the process involves contacting the inner surface of the wooden barrel with hot water. In some methods, the process involves contacting the inner surface of the wooden barrel with hot water, where the water temperature is above approximately 70°C and up to approximately 180°C. In some methods, the process involves contacting the inner surface of the wooden barrel with hot water, where the water temperature is above approximately: 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, or 180°C. In some methods, the process involves putting the inner surface of the wooden barrel in contact with hot water, where the water temperature is between approximately 80°C and approximately 120°C.In some forms, the process includes putting the inner surface of the wooden barrel in contact with hot water, where the water temperature is between approximately 80°C and approximately 110°C. Lncznn / Lznz / E / Yi The inner surface of the barrel can be trimmed to remove the layer of wood that has been previously toasted or charred. Removing this toasted or charred layer exposes a layer of fresh wood that may come into contact with the contents subsequently added to the barrel or may itself be toasted and / or charred. The trimming can be to remove a thin layer of wood, for example, approximately 2-3 mm or up to approximately 5 mm, or it can be to remove a thicker layer of wood, for example, up to approximately 10 mm or more, up to approximately 20 mm. The trimming can be done on all the barrel staves. The trimming can be done on some of the barrel staves. The trimming can be done on parts of the barrel staves. In some variations, the process includes trimming the inner surface of the barrel. In some variations, the process includes trimming the inner surface of the barrel to remove a layer of wood up to approximately 5 mm. In some variations, the process includes trimming the inner surface of the barrel to remove a layer of wood up to approximately 3 mm. In some methods, the process includes toasting and / or charring the inner surface of the barrel. Gently heating the inside of the "toasted" barrel alters the wood's chemistry and provides a number of beneficial effects. Toasting softens the wood's tannins and also changes the flavors the barrel might impart to subsequent contents, from raw wood to spicier, more vanillin-like notes. Toasting helps release vanillin from the cellulose in the wood. There are various degrees of toasting, from light to heavy, and the level of toasting affects the characteristics of the final aged product. Essentially, the heavier the toast, the stronger the barrel flavors. An expert in the technique can determine the level of toasting required for your purpose. An expert in the technique can also determine the amount of heat and time needed to achieve the desired level of toasting. Generally, toasting is achieved by heating the inside of the barrel to a temperature of at least approximately 160°C to approximately 220°C, or at least approximately 180°C to approximately 210°C. In some variations, toasting is achieved by reaching a temperature of at least approximately 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, or 200°C. Generally, toasting is achieved by heating the inside of the barrel for approximately 5 minutes to approximately 120 minutes.In some methods, toasting is achieved by heating the inside of the barrel for approximately 120 minutes, approximately 90 minutes, approximately 60 minutes, approximately 30 minutes, approximately 15 minutes, approximately 10 minutes, or approximately 5 minutes. In some methods, toasting is achieved by heating the inside of the barrel for at least approximately 20 minutes up to approximately 100 minutes. In some methods, toasting is achieved by heating the inside of the barrel for at least approximately 30 minutes up to approximately 90 minutes. In some methods, the process includes toasting the inner surface of the barrel. In some methods, the toasting of the inner surface of the barrel is done using an open flame (e.g., gas, wood) or radiant heat (e.g., electric, gas). In some methods, the toasting of the inner surface of the barrel is done using an open flame. In some methods, the toasting of the inner surface of the barrel is done using an open gas flame. In some methods, the toasting of the The inner surface of the barrel is toasted using an open wood flame. In some variations, the inner surface of the barrel is toasted using radiant heat. In some variations, the inner surface of the barrel is toasted using radiant heat generated by electricity. In some variations, the inner surface of the barrel is toasted using radiant gas heat. Charring is also done on barrels to create flavor, color, and different aromas. Charring a barrel requires setting the inside of the barrel on fire for a short period of time to create a layer of charcoal on the inner surface. As the heat from this process gradually penetrates the wood, a series of complex reactions occur within the wood, and the chemistry is significantly altered in the inner layers. The charcoal layer acts as a filter to remove unwanted compounds (e.g., sulfur compounds) and to break down the cell walls of the oak so that the subsequent contents of the barrel can extract flavor from the wood. Charred barrels impart a dark color, smoky notes, as well as caramel, honey, and spice enhancements to the subsequent contents of the barrel.Charred barrels are more commonly used for aging alcoholic spirits than for wine or fortified wine. An expert in the technique can determine the level of charring required for your purpose. An expert in the technique can also determine the time required to achieve your desired level of charring. Generally, the inside of the barrel is lit for up to approximately 10 seconds to approximately 10 minutes. In some variations, the inside of the barrel is lit for up to approximately 30 seconds to approximately 5 minutes. In some variations, the inside of the barrel is lit for up to approximately 30 seconds to approximately 3 minutes. In some variations, the inside of the barrel is lit for up to approximately 10 minutes, 8 minutes, 6 minutes, 5 minutes, 4 minutes, 3 minutes, 2 minutes, 1 minute, 45 seconds, 30 seconds, or 10 seconds. In some methods, the process includes charring the inner surface of the barrel. In some methods, the charring of the inner surface of the barrel is done using an open flame. In some methods, the open flame is a gas flame. In some methods, the open flame is a wood flame. In some methods, the process includes toasting and charring the inner surface of the barrel. In some methods, the process includes toasting and charring the inner surface of the barrel with an open flame. In some methods, the open flame is a gas flame. In some methods, the open flame is a wood flame. As any expert in the technique will understand, cleaning and / or refurbishing may require partially or completely disassembling the barrel. If disassembled, it must then be reassembled. Furthermore, to achieve the desired barrel size and shape, cleaning and / or refurbishing may include a reconditioning stage where the barrel is resized and reshaped. Resizing and reshaping barrels is well within the skill set of an expert in the technique. In some methods, the process includes bringing the inner surface of the barrel into contact with Lncznn / Lznz / E / Yi wood with high-pressure steam: trimming the inner surface of the barrel; reshaping or changing the size of the barrel; and toasting and / or charring the inner surface of the barrel. In some modalities, the process includes trimming the inner surface of the barrel; reshaping or changing the size of the barrel; and toasting and / or charring the inner surface of the barrel. In some modalities, the process includes contacting the inner surface of the wooden barrel with high-pressure steam; reshaping or changing the size of the barrel; and toasting and / or charring the inner surface of the barrel. In some modalities, the process includes contacting the inner surface of the wooden barrel with high-pressure steam; trimming the inner surface of the barrel; and toasting and / or charring the inner surface of the barrel.In some forms, the process includes trimming the inner surface of the barrel; and toasting and / or charring the inner surface of the barrel. Pre-treatment of new barrels In the process described herein, if new wooden barrels are used, the process may also include or consist of any one or more of the following steps: contacting the inner surface of the wooden barrel with hot water or steam; toasting the inner surface of the barrel; and / or charring the inner surface of the barrel. These steps may be performed in any order as determined appropriate by a person skilled in the art. These steps are the same as those described above for old barrels. Rapid conditioning for wooden barrels Once the optional pre-treatment steps have been carried out, the conditioning process of a wooden barrel of the first aspect comprises or consists of: (a) subject the wooden barrel to heat to increase the temperature of the wood; (b) bringing the heated inner surface of the wooden barrel into contact with a fluid additive: (c) optionally subject the interior of the wooden barrel to a pressurized environment to facilitate the absorption of the fluid additive into the wood; (d) optionally subject the wooden barrel to additional heating; (e) optionally repeat at least one of steps (b), (c) and (d); and (f) allow the wooden barrel to cool, or cool the wooden barrel, to provide a conditioned wooden barrel. The fluid additive can be any additive that is intended to be absorbed into the wooden barrel. The fluid additive can be a gas or a liquid. The additive can be the additive alone, or it can be an additive in a delivery vehicle, such as a delivery liquid or delivery gas. The delivery liquid can be any liquid suitable for administering the additive, including, but not limited to, an aqueous or alcoholic liquid. The delivery gas can be any gas suitable for delivering the additive, including, but not limited to, air, oxygen, nitrogen, and argon. One or more of the fluid additives may be concentrated prior to use. In one embodiment, one or more fluid additives are added in the form of liquid droplets or particles, optionally with a carrier liquid or carrier gas. In another embodiment, one or more fluid additives are introduced in the form of an atomized spray. In a further embodiment, one or more fluid additives are introduced in the form of droplets, liquids, or an atomized spray into a mixture comprising one or more carrier liquids and / or any one or more carrier gases. The use of a spray, particles, or atomization may ensure that all of the fluid additive is concentrated. Lncznn / Lznz / E / Yi is absorbed directly into the barrel without any draining of my residual entity. In one embodiment, there is an additional atomized application of one or more fluid additives after pressurization (e.g., after the optional stage (C)). This may be followed by a return to the radiant heat source, which can concentrate and oxidize the infusion of the fluid additive. Gas additives include, but are not limited to, cured gases and wood smoke. The gas additive may be wood smoke. The wood used for wood smoke can be any wood that provides the desired characteristic, attribute, or flavor, including, but not limited to: sandalwood, eucalyptus, oak, chestnut, cherry, acacia, ash, mulberry, maple, walnut, redwood, cedar, pecan, and mixtures thereof. The gas additive may be peat smoke. Peat smoke can be prepared by heating or burning peat. The gas additive may be cured gas. Cured gases can be gases that incorporate any desired characteristic, attribute, or flavor, for example, botanicals. Cured gas can be prepared in any suitable manner as determined by someone skilled in the technique. One exemplary method of preparation includes heating or burning a material containing the desired characteristic, attribute, or flavor and capturing the resulting “cured” gas.A cured gas can be prepared by heating or burning botanical products. The gas additive can be used alone or in combination with a supply gas. The supply gas can be air, oxygen, nitrogen, or argon. One or more gas additives can be used in the process described herein. When more than one gas additive is used, the gas additives can be used concurrently or sequentially; that is, the process can involve the heated inner surface of the barrel coming into contact with the gas additives simultaneously or one after the other. In some forms, the fluid additive is a gas. In some forms, the gas is wood smoke. In some forms, the gas is peat smoke. In some forms, the gas is curing gas. In some forms, the curing gas is botanical curing gas. Liquid additives include, but are not limited to, beverages, particularly alcoholic beverages, flavorings, and colorings. A liquid additive may be an alcoholic liquid, including, but not limited to, wine, fortified wine, distilled spirits, or mixtures thereof. Wine may be any suitable red or white wine. Fortified wine may be any suitable fortified wine, including, but not limited to, sherry, port, Madeira, Marsala, vermouth, and dessert wines. Distilled spirit may be any suitable distilled spirit, including, but not limited to, whiskey, bourbon, rum, brandy, cognac, vodka, tequila, mezcal, aguardiente, and gin. The liquid additive may be a flavoring, for example: a concentrated fruit syrup or must (such as grape), fruit flavor or essence (such as strawberry, raspberry, blackberry, blueberry, cherry, dried cranberry, fig, orange, lemon, lime, apple, pear, peach, nectarine, grape, mango, passion fruit, plum, banana, pineapple, coconut), chocolate, caramel, spices (such as cinnamon, ginger, star anise, cloves, allspice, peppercorns, cardamom pods, vanilla beans), nuts (such as walnuts, pecans, almonds), herbs (such as mint, rosemary, parsley, thyme, basil, dill, lemongrass), botanicals (such as hibiscus, elderflower, lavender, and other edible flowers), an extract of any one or more of these, and mixtures thereof. As a person skilled in the art will understand, it may be necessary to prepare a liquid additive before use.For example, when the liquid additive is a botanical, an exemplary preparation method includes soaking the plant material in a liquid for a period of time such that the characteristics... Lncznn / Lznz / E / Yi attributes and / or flavors are extracted from the liquid. The plant material is removed and the remaining liquid is used as, or part of, the additive in the process described herein. The liquid additive may be a color. The color may be a natural color and / or an artificial color. Colors include, but are not limited to: carmine E120 (red), E150a-d (caramel), annatto E160b (red), elderberry juice E163 (red), lycopene E160d (red), quinolone yellow E104 (yellow), carmoisine E122 (red), ponceau 4R E124 (red), patent blue V E131 (blue), brilliant blue FCF E133 (blue), indigotine E132 (indigo), fast green E143 (turquoise), erythrosine E127 (pink), allura red E129 (red), tartrazine E102 (yellow), and sunset yellow E11Q (orange). The liquid additive may be used alone or in combination with a delivery fluid. The delivery fluid may be any liquid suitable for administering the additive, including, but not limited to, an aqueous or alcoholic liquid. One or more liquid additives may be used in the process described herein. When more than one liquid additive is used, the liquid additives may be used concomitantly or sequentially; that is, the process may involve bringing the heated inner surface of the barrel into contact with the liquid additives simultaneously or one after the other. The liquid additive can also be heated before coming into contact with the wooden barrel. Heating the liquid additive can be done, for example, to concentrate it and / or to change or modify it. Changing or modifying the liquid additive includes the oxidation of components within it. When heating the liquid additive before use, it can be heated to any desired temperature, depending on the specific additive. The liquid additive can be heated from approximately 40°C to approximately 200°C before coming into contact with the heated inner surface of the wooden barrel. In some embodiments, the liquid additive is heated to a temperature of at least approximately: 40°C, 50°C, 60°C, 70°C, 80°C, 90°C, 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, or 200°C before coming into contact with the heated inner surface of the wooden barrel. The liquid additive can be heated to a temperature within a range provided by any two of these above temperature values. In some forms, the liquid additive is heated from: approximately 60°C to approximately 75°C, approximately 60°C to approximately 100°C, approximately 40°C to approximately 70°C, or approximately 100°C to approximately 150°C. In some embodiments, the fluid additive is a liquid additive. In some embodiments, the liquid additive is an alcoholic liquid. In some embodiments, the liquid additive is wine, fortified wine, or distilled spirit. In some embodiments, the liquid additive is wine. In some embodiments, the liquid additive is fortified wine. In some embodiments, the liquid additive is distilled spirit. In some embodiments, the liquid additive is a flavoring. In some embodiments, the liquid additive is a concentrated fruit syrup or must, or a fruit aroma or essence. In some embodiments, the liquid additive is a botanical. In some embodiments, the liquid additive is a coloring. In some embodiments, the liquid additive is caramel-colored. In step (a), subjecting the wooden barrel to heat involves increasing the wood's temperature. This increased temperature opens the wood's pores, allowing it to absorb a fluid additive. Without intending to impose any theory, it is believed that for the wood to absorb the fluid additive, it must... Lncznn / Lznz / E / Yi requires that the wood temperature be approximately 100°C or higher. Increasing the wood temperature so that it can absorb the fluid additive can be achieved by heating the inside of the barrel to a temperature between approximately 100°C and approximately 250°C. In some embodiments, the internal barrel temperature is approximately: 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 240°C, or 250°C or higher. The internal barrel temperature may fall within a range provided by any two of these above temperature values.In some variations, the internal temperature of the barrel is: approximately 100°C to approximately 150°C, approximately 120°C to approximately 150°C, approximately 120°C to approximately 200°C, approximately 150°C to approximately 200°C, approximately 160°C to approximately 190°C, or approximately 160°C to approximately 180°C. In one variation, the internal temperature of the barrel is approximately 160°C. As someone skilled in the art will understand, any suitable method can be used to heat the wooden barrel in step (a). Methods include, but are not limited to: heating the wooden barrel with fire (e.g., wood, gas), radiant heat (e.g., electricity, gas), steam, and / or water. In some embodiments, the wooden barrel is heated with fire. In some embodiments, the wooden barrel is heated with a wood fire. In some embodiments, the wooden barrel is heated with a gas fire. In some embodiments, the wooden barrel is heated with radiant heat. In some embodiments, the wooden barrel is heated with steam. In some embodiments, the wooden barrel is heated with water. In step (a), subjecting the wooden barrel to heat is for any period of time that an expert in the technique determines to be appropriate. Subjecting the wooden barrel to heat can last from approximately 30 seconds to approximately 120 minutes. In some methods, the wooden barrel is exposed to heat for up to approximately 30 or 60 seconds, or up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In other methods, the wooden barrel is exposed to heat for up to approximately: 2 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes, or 60 minutes.In some modalities, heating the barrel is for: up to approximately 2 minutes, up to approximately 5 minutes, up to approximately 5 minutes, up to approximately 10 minutes, up to approximately 5 minutes, up to approximately 20 minutes, up to approximately 10 minutes, up to approximately 30 minutes, or up to approximately 30 minutes, up to approximately 60 minutes. In step (b), the heated inner surface of the barrel is in contact with a fluid additive. The contact may be made by any suitable method as determined by a person skilled in the art. Suitable methods include, but are not limited to, spraying, pouring, dipping, and coating. In some embodiments, the contact comprises spraying the additive onto the inner surface of the wooden barrel. In some embodiments, the contact comprises coating the additive onto the inner surface of the wooden barrel. One or more of the fluid additives may be concentrated prior to use. One or more of the fluid additives may be in the form of a liquid or dispersed particles or droplets. In one embodiment, the method of contact for one or more fluid additives is by spraying. In another embodiment, the method of contact for one or more The fluid additive is applied as an atomized spray. In another further embodiment, a fluid additive is applied after the optional step (c), wherein the further application comprises contacting one or more fluid additives as a spray, optionally an atomized spray, and optionally with a liquid and / or gas carrier. The fluid additive can be introduced as a spray, for example an atomized spray, using a method known to the skilled worker, for example, a suitably configured nozzle that provides droplets of appropriate size. In one embodiment, at least one fluid additive is added as a spray, optionally an atomized spray. The amount of fluid additive used in step (b) shall be any amount that a person skilled in the art determines to be appropriate. The amount of additive may be such that all of it is absorbed by the wood upon contact. Alternatively, the amount of additive may be such that not all of it is absorbed by the wood upon contact, and the excess additive is removed or allowed to drain off. For liquid and gaseous additives, the amount of additive can be: approximately 100 mL to approximately 5 L, approximately 100 mL to approximately 3 L, approximately 100 mL to approximately 2 L, approximately 100 mL to approximately 1 L, or approximately 500 mL to approximately 1 L. In some forms, the amount of additive is approximately: 100 mL, 500 mL, 1 L, 1.5 L, 2 L, 2.5 L, 3 L, 3.5 L, 4 L, 4.5 L, or 5 L. In step (b), the internal temperature of the barrel is between approximately 100°C and approximately 250°C. In some variations, the internal temperature of the barrel is approximately: 100°C, 110°C, 120°C, 130°C, 140°C, 150°C, 160°C, 170°C, 180°C, 190°C, 200°C, 210°C, 220°C, 240°C, or 250°C or higher. The internal temperature of the barrel may fall within a range provided by any two of these above temperature values. In some varieties, the internal temperature of the barrel is: approximately 100°C to approximately 150°C, approximately 120°C to approximately 150°C, approximately 120°C to approximately 200°C, approximately 150°C to approximately 200°C, approximately 160°C to approximately 190°C, or approximately 160°C to approximately 180°C. Step (c) is optional; that is, the process described herein may or may not involve step (c). In one embodiment, the process comprises or further consists of step (c), which may be provided in accordance with any of the embodiments or examples as described herein. When step (c) is performed, the interior of the wooden barrel is subjected to a pressurized environment to facilitate the absorption of the fluid additive into the wood. As one skilled in the art will understand, any suitable method may be used to provide the pressurized environment in step (c). Methods include, but are not limited to, sealing both ends of the barrel and increasing the internal pressure, and placing the barrel in a closed chamber and increasing the internal pressure of both the chamber and the barrel within the chamber. In some embodiments, step (c) is performed, and the interior of the wooden barrel is subjected to a pressurized environment to facilitate the absorption of the fluid additive into the wood. In some embodiments, the pressurized environment in step (c) is achieved by sealing both ends of the barrel and increasing the internal pressure. In some embodiments, the pressurized environment in step (c) is achieved by placing the barrel in a closed chamber and increasing the internal pressure of both the chamber and the barrel within the chamber. In step (c), the internal pressure of the wooden barrel is between approximately 0.69 bar (10 psi) and approximately 6.89 bar (100 psi). In some variations, the internal pressure of the barrel The Lncznn / Lznz / E / Yi wood pressure is approximately: 0.69, 1.03, 1.38, 1.72, 2.07, 2.41, 2.76, 3.1, 3.45, 3.79, 4.14, 4.48, 4.83, 5.17, 5.52, 5.86, 6.21, 6.55 or 6.89 bars (10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95 or 100 psi). The internal pressure may be within a range provided by any two of these above values. In some modes, the internal pressure is approximately 1.03 bar (15 psi) to approximately 2.76 bar (40 psi), approximately 1.38 bar (20 psi) to approximately 2.07 bar (30 psi), approximately 1.38 bar (20 psi) to approximately 2.76 bar (40 psi), approximately 1.38 bar (15 psi) to approximately 2.07 bar (30 psi), approximately 2.07 bar (30 psi) to approximately 3.45 bar (50 psi), approximately 1.38 bar (20 psi) to approximately 3.45 bar (50 psi), or approximately 2.07 bar (30 psi) to approximately 4.83 bar (70 psi). In step (c), the pressurized environment is maintained for any period of time that a person skilled in the art determines to be appropriate. The pressurized environment can be maintained for a time ranging from approximately 30 seconds to approximately 120 minutes. In some modalities, the pressurized environment is maintained for up to approximately 30 seconds or 60 seconds, or for up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In some modes, the pressurized environment is maintained for up to approximately 2 minutes, approximately 5 minutes, approximately 10 minutes, or approximately 20 minutes.In some modes, the pressurized environment is maintained for approximately 30 seconds to approximately 2 minutes, approximately 1 minute to approximately 5 minutes, approximately 5 minutes to approximately 10 minutes, or approximately 10 minutes to approximately 20 minutes. Alternatively, when step (c) is performed, the interior of the wooden barrel is subjected to a reduced-pressure environment to facilitate the absorption of the fluid additive into the wood. As someone skilled in the art will understand, any suitable method may be used to provide the reduced-pressure environment in (c). Methods include, but are not limited to, sealing both ends of the barrel and applying a vacuum to reduce the internal pressure of the wooden barrel, and placing the barrel in a sealed chamber and applying a vacuum to reduce the internal pressure of the chamber and the barrel within the chamber. In one embodiment, no vacuum is used before, during, and / or after step (c). In step (c), when the fluid additive is a liquid additive, the additive may be completely absorbed into the wood, or it may not be completely absorbed. In other words, in step (c), the amount of liquid additive used may be such that all of it is absorbed by the wood, or it may be such that some of the liquid additive is absorbed into the wood and some remains on the surface of the barrel as excess. When the liquid additive is not completely absorbed into the wood, it may be necessary to remove the excess. Removal of the excess liquid additive can be achieved by any suitable method, including, but not limited to, allowing the excess liquid additive to drain, tilting the barrel to force the liquid additive out, and using a vacuum to remove the excess liquid additive.In some variations, the liquid additive is completely absorbed into the barrel in step (c). In some variations, the liquid additive is not completely absorbed into the barrel in step (c). In some variations, in step (c) the liquid additive is not completely absorbed into the barrel. Lncznn / Lznz / E / Yi in step (c) and the excess liquid additive is removed. Step (d) is optional; that is, the process described herein may or may not involve step (d). In one embodiment, the process comprises or further consists of step (d), which may be provided in accordance with any of the embodiments or examples described herein. When step (d) is performed, the wooden barrel is subjected to further heating. When the additive is a liquid additive, the further heating may, but does not necessarily, oxidize and / or concentrate the liquid additive within the wood. As one skilled in the art will understand, any suitable method may be used to heat the wooden barrel in step (d). Methods include, but are not limited to, fire (e.g., wood, gas), radiant heat (e.g., electricity, gas), steam, and electricity. In some methods, step (d) was performed and the barrel underwent further heating. In some methods, the barrel was heated in step (d) by fire. In some methods, the barrel was heated in step (d) by wood fire. In some methods, the barrel was heated in step (d) by gas fire. In some methods, the barrel was heated in step (d) by radiant heat. In some methods, the barrel was heated in step (d) by steam. In some methods, heating the barrel in step (d) oxidizes and / or concentrates the liquid additive within the wood. In some methods, heating the barrel in step (d) oxidizes the liquid additive within the wood. In some methods, heating the barrel in step (d) concentrates the liquid additive within the wood. In some methods, heating the barrel in step (d) oxidizes and concentrates the liquid additive inside the wood.In step (d), the wooden barrel is heated for a period of time determined to be appropriate by an expert in the technique. Heating the barrel can last from approximately 30 seconds to approximately 120 minutes. In some variations, heating the barrel is up to approximately 30 seconds or 60 seconds, or up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, 75, 80, 85, 90, 95, 100, 105, 110, 115, or 120 minutes. In some models, the barrel heating lasts: up to approximately 2 minutes, 5 minutes, 10 minutes, 15 minutes, 20 minutes, 30 minutes or 60 minutes.In some modalities, heating the barrel is for: up to approximately 2 minutes, up to approximately 5 minutes, up to approximately 5 minutes, up to approximately 10 minutes, up to approximately 5 minutes, up to approximately 20 minutes, up to approximately 10 minutes, up to approximately 30 minutes, or up to approximately 30 minutes, up to approximately 60 minutes. The process according to the present description may comprise or consist of performing one or more of steps (b), (c), and (d) more than once. By performing step (b) optionally with step (c) and / or (d), more fluid additive is supplied to the barrel and more fluid additive is absorbed into the wood. The process may include performing step (b) more than once. The process may include performing step (c) more than once. The process may include performing step (d) more than once. The process may include performing steps (b) and (c) more than once. The process may include performing steps (b) and (d) more than once. The process may include performing steps (c) and (d) more than once. The process may include performing steps (b), (c), and (d) more than once. The process according to the present description may include performing any of steps (b), (c) and (d) two or three or four or five or six or seven or eight or nine or ten times. Lncznn / Lznz / E / Yi In some modalities, the process involves performing steps (b) and (o) two, three, or four times each. In some modalities, the process involves performing steps (b) and (c) twice each. In some modalities, the process involves performing steps (o) and (c) three times each. In some modalities, the process involves performing steps (b) and (c) four times each. In some modalities, the process involves performing steps (b), (c), and (d) two, three, or four times each. In some modalities, the process involves performing steps (b), (c), and (d) twice each. In some modalities, the process involves performing steps (b), (c), and (d) three times each. In some modalities, the process involves performing steps (b), (o), and (d) four times each. In addition to step (a), the process may also include or consist of one modality as described above. In step (e), allowing the wooden barrel to cool, or cooling the wooden barrel, is to provide a conditioned wooden barrel. In one embodiment, the process comprises or further consists of step (e), which can be provided in accordance with any of the embodiments or examples described herein. In step (e), the wooden barrel can be allowed to cool. This can be achieved by leaving the barrel at ambient temperature for a period of time sufficient for the wooden barrel to cool to ambient temperature. In step (e), the wooden barrel can be cooled. This can be achieved by placing the barrel in a room at a temperature lower than ambient temperature for a period of time sufficient for the wooden barrel to reach the desired temperature, e.g., ambient temperature. Alternatively, this can be achieved by using a cooling medium, which includes, but is not limited to, water, air, or another gas. In one modality, no empty space is used before, during and / or after step (a), (b), (c), (d), (e) and / or (f). The process can be adapted by experts in the technique. In one modality, the process comprises one or more of the following steps: • trim the wooden barrel; • Optionally char the barrel for about 30 seconds; • for step (a) subject the wooden barrel to heat to increase the temperature of the wood, optionally to provide an internal temperature of approximately 160°C in the wooden barrel; • for step (b) bring the heated internal surface of the wooden barrel into contact with a fluid additive; - for step (c) subject the inside of the wooden barrel to a pressurized environment of approximately 1.38 bar (20 psi), optionally for approximately 10 minutes; • Repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive; • for step (d) subject the wooden barrel to additional heating, for example for approximately 10 minutes; • Repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive; • Repeat step (c) subjecting the interior of the wooden barrel to a pressurized environment of approximately 1.38 bar (20 psi), optionally for approximately 10 minutes: Lncznn / Lznz / E / Yi • repeat step (d) subjecting the wooden barrel to additional heating, for example for approximately 10 minutes; and / or • repeat step (b) by introducing a fluid additive which may or may not be the same as a previous fluid additive. In one modality, the process includes: • optionally cutting the wooden barrel; • Optionally char the barrel, optionally for about 30 seconds; • For step (a) subject the wooden barrel to heating to increase the temperature of the wood, optionally to provide an internal temperature of approximately 160°C in the wooden barrel: • for step (b) bring the heated inner surface of the wooden barrel into contact with a fluid additive; • for step (c) subject the inside of the wooden barrel to a pressurized environment of approximately 1.38 bar (20 psi), optionally for approximately 10 minutes; • Repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive; • for step (d) subject the wooden barrel to additional heating, for example for approximately 10 minutes; • Repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive; • Repeat step (c) by subjecting the interior of the wooden barrel to a pressurized environment of approximately 1.38 bar (20 psi), optionally for approximately 10 minutes; and • Repeat step (b) by introducing a fluid additive that may or may not be the same as a previous fluid additive. In another modality, the process includes: • optionally cutting the wooden barrel; • optionally- carbonization of the barrel, optionally for 30 seconds; • for step (a) subject the wooden barrel to heat to increase the temperature of the wood, optionally to provide an internal temperature of approximately 160°C in the wooden barrel; - for step (b) to bring the heated internal surface of the wooden barrel into contact with a fluid additive; • for step (c) subject the inside of the wooden barrel to a pressurized environment of approximately 1.38 bar (20 psi), optionally for approximately 10 minutes; • repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive; • for step (d) subject the wooden barrel to additional heating, for example, approximately 10 minutes; • Repeat step (b) introducing a fluid additive which may or may not be the same as an additive Lncznn / Lznz / B / Yi previous fluid; • Repeat step (d) subjecting the wooden barrel to additional heating, for example, approximately 10 minutes; and • Repeat step (b) introducing a fluid additive which may or may not be the same as a previous fluid additive. Conditioning wooden barrels using Venga Once the optional pre-treatment steps have been carried out, a process for conditioning a wooden barrel may include: (i) providing a bladder and a liquid additive inside a wooden barrel for a predetermined time to facilitate the absorption of the additive into the wood, wherein the bladder reduces the internal volume of the wooden barrel so that the liquid additive is in contact with the internal surface of the barrel. In step (i), a bladder is added to the inside of a wooden barrel to reduce its internal volume. Reducing the barrel's internal volume by using a bladder is advantageous when it is desired that a liquid, such as a liquid additive, be in contact with the barrel's internal surface. As the internal volume is reduced by using a bladder, less liquid, such as a liquid additive, is required to come into contact with the barrel's internal surface. This is particularly advantageous when it is desired that the liquid be in contact with a large proportion, or all, of the barrel's internal surface. In some embodiments, the bladder occupies a volume inside the wooden barrel sufficient for the liquid additive to be in contact with the entire internal surface of the barrel. In some embodiments, the bladder occupies a volume inside the wooden barrel sufficient for the liquid additive to be in contact with: at least approximately 70%, at least approximately 75%, at least approximately 80%, at least approximately 85%, at least approximately 90%, or at least approximately 95% of the internal surface of the barrel. In some embodiments, the bladder occupies a volume inside the wooden barrel sufficient for the liquid additive to be in contact with at least approximately 80% of the internal surface of the barrel.In some versions, the bladder occupies a volume inside the wooden barrel sufficient for the liquid additive to be in contact with at least approximately 90% of the barrel's internal surface. Furthermore, the use of a bladder inside the barrel can facilitate the absorption of the liquid additive into the wood by applying pressure. While not tied to any specific theory, applying pressure can increase the absorption rate and the amount of liquid additive absorbed by a wooden barrel. In some designs, the bladder occupies a sufficient volume inside the wooden barrel to apply pressure to the liquid additive, thus facilitating its absorption into the wood. The bladder used may be any suitable bladder as determined by an expert in the technique. The bladder used may be made of any suitable material, including, but not limited to: a non-reactive material and a food-grade material (e.g., food-grade plastic, food-grade polyester, food-grade plastic-coated polyester, food-grade rubber, food-grade silicone rubber, food-grade metal, glass). A non-reactive material is a material that in In general, Lncznn / Lznz / B / Yi is considered non-reactive unless it is under severe conditions. A food-grade material is a material that does not contaminate food with harmful materials upon direct contact or proximity. In some embodiments, the bladder is composed of a non-reactive material. In some embodiments, the bladder is composed of a food-grade material. In some embodiments, the bladder is composed of food-grade plastic. In some embodiments, the bladder is composed of a polyester coated with food-grade plastic. In some embodiments, the bladder is composed of food-grade silicone rubber. The bladder can have a fixed size and shape, or it can be an expandable bladder, meaning its size and shape are adjustable. In some models, the bladder has a fixed size and shape. In others, the bladder is an expandable bladder. A bladder of fixed size and shape can, in some cases, have the benefit of being easy to use because the bladder is simply inserted inside the barrel without any adjustment. An expandable bladder can, in some cases, have the benefit of being usable in a variety of barrel sizes and shapes, as it is easily adjustable. An expandable bladder also has the benefit of being adjustable during the process described herein. For example, using an expandable bladder allows the bladder to occupy an initial interior volume of the barrel and adjust during the process to occupy a second interior volume.As will be understood by an expert in the technique, the process may involve adjusting the volume occupied by the bladder once, twice, three or more times during the process. The bladder may contain any suitable contents as determined by a person skilled in the art. The bladder may contain, for example, a gas or a liquid. The gas may be any gas, including, but not limited to, air, nitrogen, argon, and helium. The liquid may be any liquid, including, but not limited to, water, wine, or other alcoholic liquid. In some embodiments, the bladder contains a gas. In some embodiments, the bladder contains air. In some embodiments, the bladder contains nitrogen. In some embodiments, the bladder contains a liquid. In some embodiments, the bladder contains water. In the process described herein, the bladder may be added to the barrel before adding the liquid additive to the barrel, or the liquid additive may be added to the barrel before adding the liquid additive to the barrel. When the bladder is an expandable bladder, it may be adjusted to the desired size and shape before being added to the barrel, or the bladder may be adjusted to the desired size and shape once it is in the barrel. In some embodiments, the process comprises adding the bladder to the wooden barrel before adding the liquid additive to the wooden barrel in step (i). In some embodiments, the process comprises adding the liquid additive to the wooden barrel before adding the bladder to the wooden barrel in step (i). In some embodiments, the process comprises adjusting an expandable bladder to the desired size and shape before adding it to the barrel.In some forms, the process involves adjusting an expandable bladder to the desired size and shape when the bladder is in the barrier. The inner surface of the wooden barrel is in contact with the liquid additive for a predetermined time sufficient to facilitate absorption of the additive into the wood. The time period will depend on a variety of factors including, for example, the particular liquid additive used, the type of wood, the temperature, the pressure (both ambient and applied by the bladder), and the desired level of absorption. An expert in the technique will be able to easily determine the time period required for the Lncznn / Lznz / B / Yi The internal surface of the wooden barrel comes into contact with the liquid additive in step (i). The time period can be from approximately one day to approximately 10 years. In some forms, the time period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350 or 365 days. In some modalities, the time period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300 or 350 weeks. In some modalities, the time period is up to approximately 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 30, 36, 42, 48, 56, 62, 68, or 74 months. In some modalities, the time period is up to approximately 1, 2, 3, 4, 5, 6, 7, 8, 9, or 10 years.In some modalities, the time period is: approximately 2 months to approximately 24 months, approximately 1 month to approximately 6 months, or approximately 1 week to approximately 120 weeks. In some modalities, the time period is up to: one week, one month, six months, one year, two years, three years, or 5 years. Additionally, in another aspect of the present description, step (i) can be performed before steps (a) to (f). That is, step (i) can constitute pre-treatment steps for steps (a) to (f). Therefore, the third aspect provides a process for conditioning wooden barrels, the process comprising: (i) providing a bladder and a liquid additive inside a wooden barrel for a predetermined time to facilitate the absorption of the additive into the wood, wherein the bladder reduces the internal volume of the wooden barrel so that the liquid additive is in contact with the internal surface of the barrel; (a) subject the wooden barrel to heat to increase the temperature of the wood; (b) bringing the heated internal surface of the wooden barrel into contact with a fluid additive; (c) optionally subject the interior of the wooden barrel to a pressurized environment to facilitate the absorption of the fluid additive into the wood; (d) optionally subject the wooden barrel to additional heating; (e) optionally repeat at least one of steps (b), (c) and (d); and (f) allow the wooden barrel to cool, or cool the wooden barrel, to provide a conditioned wooden barrel. As understood by someone skilled in the art, in the above process, the bladder is removed from inside the barrel after step (i) and before step (a). In some embodiments, the liquid additive is removed from inside the barrel after step (i) and before step (a). In some embodiments, the liquid additive is not removed from inside the barrel after step (i) and before step (a). The processes described herein are used for the production of wooden barrels. Wooden barrels can impart the same or similar sensory and / or chemical characteristics to a beverage as traditional neutral wooden barrels and / or traditional conditioned wooden barrels when the barrels are used for the production of the beverage. Traditional neutral wooden barrels and traditional conditioned wooden barrels include those described above in this description. In some cases, wooden barrels impart the same or similar sensory characteristics to a beverage as traditional and / or conditioned neutral wooden barrels. The barrels are used for the production of the beverage. In some cases, the wooden barrels impart the same or similar chemical characteristics to a beverage when the barrels are used for the production of the beverage. In some cases, the wooden barrels impart the same or similar sensory and chemical characteristics to a beverage when the barrels are used for the production of the beverage. Sensory and / or chemical characteristics are any relevant sensory and / or chemical characteristics as determined by a person skilled in the art. Sensory and / or chemical characteristics include, but are not limited to, one or more of the following: aroma attributes, flavor / taste attributes, mouthfeel, and combinations thereof. Wood volatiles are volatile compounds derived from barrel wood and contribute significantly to the aroma and flavor of a beverage. These compounds include, but are not limited to, one or more of the following: cis-lactone, trans-lactone, guaiacol, 4-methylguaiacol, 4-ethylguaiacol, 4-methylpheniol, vanillin, furfural, 5-methylfurfural, eugenol, 4-ethylphenylol, iso-eugenol, 5-hydroxymethylfurfural, syringaldehyde, coniferaldehyde, synapaldehyde, and mixtures thereof. Typical wine volatiles are volatile compounds derived from wine that contribute significantly to a beverage's aroma and flavor. Typical wine volatiles include, but are not limited to, one or more of the following: esters, nor-isoprenoids, oxidation aldehydes, and / or monoterpenes. Specific examples of wine volatiles include, but are not limited to, one or more of the following: aipha-terpineol, beta-ionone, damascenone, ethyldecanoate, ethylhexanoate, ethiooctanoate, geraniol, linalool, naphthalene, nerol, rose oxide, and trimethidihydronaphthalene (TDN), and mixtures thereof. During wine fermentation, a wide range of wine compounds (fermentation-derived wine compounds) are formed, including ethyl esters, acetates, and alcohols. Fermentation-derived wine volatiles are volatile compounds produced by fermentation and are major contributors to a beverage's aroma and flavor profile.Specific examples of wine volatiles derived from fermentation include, but are not limited to, one or more of: ethyl acetate, 2-methylbutylate acetate, 3-methylbutylate acetate, ethylpropanoate, hexyl acetate, ethyl 2-methylpropanoate, 2-phenylethyl acetate, ethylbutanoate, 2-methylpropanoate, ethyl 2-methylbutanoate, butanol, ethyl 3-methylbutanoate, 2-methylbutanol, ethylhexanoate, 2-methylbutanol, 3-methylbutanol, 2-methylpropyl acetate, hexanol, 2-methylbutylate acetate, acetic acid, propanoic acid, 2-methylpropanoic acid, butanoic acid, 2-methylbutanoic acid, 3-methylbutanoic acid, hexanoic acid, 2-phenylethanol, octanoic acid, decanoic acid, and mixtures of these. same. Color is another characteristic. The color characteristics of a beverage can be due to various factors. The color of a beverage can result from the natural color of the beverage, the wood of the barrel, the wine or other beverage soaked in the wood of the barrel, color additives, and a combination thereof. In some cases, a particular color may be desirable for a beverage. The characteristics imparted by wooden barrels to a beverage can be determined by any suitable method (or combination of methods), including, for example: sensory analysis, e.g., sensory panel analysis (including, e.g., taste, smell, and sight), gas chromatography / mass spectrometry (GC-MS), liquid chromatography-mass spectrometry (LOM) Lncznn / Lznz / B / Yi MS), UV spectrometry, UV-Vis spectrometry, IR spectrometry, and NMR spectrometry of the beverage. The selection of an appropriate method to determine sensory and / or chemical characteristics is within the knowledge of an expert in the technique. In one modality, the characteristics are determined by sensory analysis. In one modality, the characteristics are determined by gas chromatography / mass spectrometry (GC-MS). In another modality, the characteristics are determined by gas chromatography / mass spectrometry (LC-MS). In another modality, the characteristics are determined by UV spectrometry. In another modality, the characteristics are determined by UV-Vis spectrometry. In another modality, the characteristics are determined by NMR spectrometry. In some embodiments, the processes described herein provide wooden barrels that impart any one or more sensory and / or chemical characteristics to a beverage within approximately 0.05% to approximately 80% of traditional neutral wooden barrels and / or traditional conditioned wooden barrels. In some embodiments, the wooden barrels impart any one or more sensory and / or chemical characteristics to a beverage within approximately, or at least approximately: 0.05, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, and 80% of that of traditional neutral wooden barrels and / or traditional conditioned wooden barrels. Wooden barrels can impart any one or more sensory and / or chemical characteristics to a beverage within a range provided by any two of the above values.The values ​​can be applied jointly or separately to each sensory and / or chemical characteristic; that is, where more than one sensory and / or chemical characteristic is imparted to the beverage, the value can be the same or different for each sensory and / or chemical characteristic. In some cases, wooden barrels impart at least 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 20, 25, 30, 40, or 50 sensory and / or chemical characteristics to a beverage within approximately, or at least approximately, 0.05, 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70, and 80% of the aging of traditional neutral wooden barrels and / or traditional conditioned wooden barrels. Wooden barrels can impart sensory and / or chemical characteristics to a beverage within a variation provided by any two of these above values. In some modalities, wooden barrels impart: 3 to 20, 5 to 15, 5 to 10, 3 to 10 or 50 to 20 sensory and / or chemical characteristics to a beverage within approximately, or at least approximately: 0.05, 1,2, 3, 4, 5, 6, 7, 8, 9, 10, 15, 20, 25, 30, 35, 40, 45, 50, 60, 70 and 80% a ia of traditional neutral wood barrels and / or traditional conditioned wood barrels. In some variations, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage within approximately 0.05 to approximately 50% compared to traditional neutral wooden barrels and / or traditional conditioned wooden barrels. In some variations, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage within approximately 5 to approximately 10% compared to traditional neutral wooden barrels and / or traditional conditioned wooden barrels. In some variations, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage within approximately 5 to approximately 20% compared to traditional neutral wooden barrels and / or traditional conditioned wooden barrels. In some In some aging processes, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage by approximately 10 to approximately 20% compared to traditional neutral wood barrels and / or traditional conditioned wood barrels. In some processes, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage by approximately 5 to approximately 30% compared to traditional neutral wood barrels and / or traditional conditioned wood barrels. In some processes, wooden barrels impart one or more sensory and / or chemical characteristics to a beverage by approximately 1 to approximately 10% compared to traditional neutral wood barrels and / or traditional conditioned wood barrels. In some modalities, the processes described herein provide a barrel that imparts the same or similar sensory and / or chemical characteristics of a barrel produced by a traditional wine conditioning process to a beverage when the barrel is used for the production of the beverage. The traditional conditioning process may have involved the use of a red wine, a white wine, a fortified wine, or a distilled spirit. In some modalities, the traditional conditioning process involved the use of red wine. In some modalities, the traditional conditioning process involved the use of white wine. In some modalities, the traditional conditioning process involved the use of fortified wine. In some modalities, the traditional conditioning process involved the use of sherry. In some modalities, the traditional conditioning process involved the use of port.In some modalities, the traditional conditioning process involved the use of Apera. In some modalities, the traditional conditioning process involved the use of leonado. In another embodiment, the processes described herein provide a barrel that imparts the same or similar sensory and / or chemical characteristics as a barrel produced through a traditional conditioning process with a distilled spirit to a beverage when the barrel is used for the production of the beverage. In some embodiments, the traditional conditioning process involved the use of bourbon. In some embodiments, the traditional conditioning process involved the use of rum. In some embodiments, the traditional conditioning process involved the use of whiskey. In some embodiments, the traditional conditioning process involved the use of brandy. In some embodiments, the traditional conditioning process involved the use of cognac. In some embodiments, the traditional conditioning process involved the use of vodka. In some embodiments, the traditional conditioning process involved the use of tequila.In some varieties, the traditional conditioning process involved the use of mezcal. In some varieties, the traditional conditioning process involved the use of aguardiente. In some varieties, the traditional conditioning process involved the use of gin. Although some variations of the present description provide wooden barrels that impart the same or similar sensory and / or chemical characteristics to a beverage as traditional neutral wooden barrels and / or traditional conditioned wooden barrels, the wooden barrels of the present description do not have to impart the same or similar sensory and / or chemical characteristics to a beverage as traditional neutral wooden barrels and / or traditional conditioned wooden barrels. Lncznn / Lznz / B / Yi The processes described herein can also be used to produce wooden barrels that impart specific and / or defined sensory and / or chemical characteristics to a beverage when the barrel is used in its production. For example, the processes described herein allow a person skilled in the art to identify desired and particular sensory and / or chemical characteristics and then, using a process described herein, produce a wooden barrel that would impart the desired and particular sensory and / or chemical characteristics to a beverage during its production. In this description, custom wooden barrels produced according to the processes herein are also referred to as, and considered as, conditioned wooden barrels. Wooden barrels produced using the processes described herein may be used for any purpose or function. Uses of conditioned wooden barrels include, but are not limited to, the production of a beverage. The beverage may be an alcoholic beverage. The alcoholic beverage may be a distilled spirit. Alcoholic beverages such as vodka, tequila, mezcal, rum, bourbon, whiskey, brandy, cognac, gin, aguardiente, and the like may be aged in conditioned wooden barrels after distillation to enhance the flavor, smoothness, and / or other sensory aspects and characteristics of the alcoholic beverage. The alcoholic beverage may be aged in the wooden barrel for any period of time desired for the production of the alcoholic beverage.For example, vodkas, tequilas, mezcals, rums, bourbons, whiskeys, brandies, cognacs, gins, and spirits can be aged for one, two, three, four, five, or more years before being sold for consumption. An alcoholic beverage can also be wine, which includes, but is not limited to, red wine, white wine, and fortified wine (including, for example, port and sherry). Wine can be aged in specially conditioned barrels to enhance and / or alter its flavor, smoothness, and / or other sensory and characteristic aspects. In some cases, a wooden barrel is used for the production of an alcoholic beverage. In some cases, a wooden barrel is used for the production of an aged alcoholic beverage. In some cases, a wooden barrel is used for the production of an aged distilled spirit. In some cases, a wooden barrel is used for the production of an aged spirit: vodka, tequila, mezcal, rum, bourbon, whiskey, brandy, cognac, gin, or aguardiente. In some cases, a wooden barrel is used for the production of aged vodka. In some cases, a wooden barrel is used for the production of aged tequila or mezcal. In some cases, a wooden barrel is used for the production of aged rum, bourbon, or whiskey. In some cases, a wooden barrel is used for the production of aged brandy, cognac, or aguardiente.In some varieties, a wooden barrel is used for the production of aged gin. In some varieties, a wooden barrel is used for the production of aged rum. In some varieties, a wooden barrel is used for the production of aged bourbon. In some varieties, a wooden barrel is used for the production of aged whiskey. In some varieties, a wooden barrel is used for the production of aged wine. In some varieties, a wooden barrel is used for the production of aged red wine, white wine, or fortified wine. In some varieties, a wooden barrel is used for... Lncznn / Lznz / E / Yir production of an aged red wine. In some varieties, the wooden barrel is used for the production of an aged white wine. In some varieties, the wooden barrel is used for the production of an aged fortified wine. In some varieties, the wooden barrel is used for the production of an aged port. In some varieties, the wooden barrel is used for the production of an aged sherry. The alcoholic beverage can be aged in the wooden barrel for any desired period of time. This period can range from approximately one day to approximately 10 years. In some varieties, the aging period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300, 350, or 365 days. In some modalities, the time period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50, 60, 70, 80, 90, 100, 110, 120, 130, 140, 150, 200, 250, 300 or 350 weeks. In some modalities, the time period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 30, 36, 42, 48, 56, 62, 68 or 74 months. In some modalities, the time period is up to approximately: 1, 2, 3, 4, 5, 6, 7, 8, 9 or 10 years.In some modalities, the time period is approximately 2 months to approximately 24 months, approximately 1 month to approximately 6 months, or approximately 1 week to approximately 120 weeks. In some modalities, the time period is up to one week, one month, six months, one year, two years, three years, four years, five years, ten years, fifteen years, or twenty years. Those skilled in the technique will appreciate that numerous variations and / or modifications can be made to the methods described above without departing from the broad general scope of this description. These methods, however, should be considered in all respects as illustrative and not restrictive. EXAMPLES Example 1 Fortified infusion process This example investigates the transfer of key characteristics from barrels prepared according to the present description to the whisky distillate. Configuration A subset of eight cask variants (Tables 1 and 2) was prepared according to the processes described herein. Wood samples from the processed cask variants were then exposed to a single malt whisky distillate for approximately two weeks to yield cask variant whisky samples. These cask variant whisky samples were subjected to chemical analysis, compared to a control cask whisky sample. Five cask variant whisky samples underwent chemical analysis for oak volatiles, wine volatiles, and fermentation-derived wine volatiles, as well as a chromolytic analysis. Three cask variant whisky samples underwent chemical analysis for wine volatiles and fermentation-derived wine volatiles. The control barrel was an American oak barrel used for the production of McWilliams Apera for over 20 years. Barrel variants are described in Tables 1 and 2. Lncznn / Lznz / B / Yi Table 1. Variants of the barrels prepared according to the present description Barrel iD Source Oak Added Submission Post-submission Temp. °C Carbonization Seconds Ext. Post-carbonization Temp. (°C) T5V1 Ex Red Wine Americano Premium Apera Fire 180 ext.760 int2 25 64 T5V2 (Extra PS! Time) Ex Red Wine Americano Premium Apera Fire 165 ext. / 60 int. 25 62 T5V3 (Extra PSI time / '1 / 2 Fire Time) Ex Red Wine Americano Premium Apera Fire 170 ext. / 60 int. 25 63 T5V4 ( / '4 Fire Time) Ex Red Wine Americano Premium Apera Fire 160 ext. / 63 int. 25 65 T5V8 Ex White Wine French Premium Apera Fire 158 ext. / 64 int. 25 64 T5V9 Ex Bourbon Americano Premium Apera Fuego 154 ext. / 60 int. 25 63 T5V11 Virgin Americano Premium Apera Fuego 164 ext. / 62 int. 25 θΔ T5V123 Ex Red Wine Americano Premium Apera Fuego 167 ext. / 67 int. 25 68 T5V13 (Control) Oíd Ex McWilliams Apera Americano N / A Fuego 25 External Internal - Premium fortified / heat treated and added at 67 degrees + no post-pressure fire heat treatment Lncznn / Lznz / B / Yi Table 2 Barrel sizes prepared according to the present description (continued) Barrel ID Apera Application (AA) 1 Air Pressure 1.38 bar (20 PSI) AA2 Fire AA3 Fire AA4 No. of Apera Applications mL1 TSV1 Yes 5 Yes 10 Yes 10 Yes 4 1273 T5V2 (Extra PSI Time) Yes 10 Yes 10 Yes 10 Yes 4 1273 T5V3 (Extra PSI Time / ' / ? Fire Time) Yes 10 Yes 10 Yes 3 955 T5V4 ( / 7? Fire Time) Yes 5 Yes 10 Yes 3 955 T5V8 Yes 5 Yes 10 Yes 10 Yes 4 1273 T5V9 Yes 5 Yes 10 Yes 10 Yes 4 1273 T5V11 Yes 5 Yes 10 Yes 10 Yes 4 1273 T5V124 Yes 5 Yes 2 636 T5V13 (control) Lncznn / Lznz / B / Yi - Total volume of Apera applied - Premium fortified / heat treated and added at 67 degrees + no post-pressure fire heat treatment A series of six stave samples (three samples of two representative staves), taken from 0-12 mm deep from the inner surface of the staves of each cask variant, were soaked in 500 ml of new whisky liquor at 60% ABV for 14 days; representing an equivalent oak concentration of 3 x 100% (Figure 1). Two replicates of each cask variant were established to assess repeatability. Once the soaking was completed, sub-samples were taken for their respective chemical analysis. Chemical analysis A chemical analysis was performed on whisky samples produced using different cask variations. All chemical analyses were performed on a single replicate of the soaked whisky sample. oak volatiles The oak flavor analysis was performed using gas chromatography / mass spectrometry (GC-MS) and deuterium-labeled standards to determine the concentrations of the following compounds in whisky samples from the variant cask: • 4-Eugenol guaiacol • 4-Ethylphene • 4-Methylguaiacol • 5-Methylfurfural • Cis Oak Lactone • Eugenol • Furfural • Guaiacol • Trans Oak Lactone • Vanillin Typical wine volatiles Wine volatiles, encompassing a variety of typical aroma and flavor compounds (esters, norisoprenoids, and monoterpenes), were evaluated using GC-MS to identify the concentrations of volatile compounds in whisky samples from different casks. These compounds included: • aifa-terpineol • beta-ionone • Damascenone • Ethyldecanoate • ethylhexanoate • Ethiioctanoate • Geraniol • Linaiool • Naphthalene • Ñero! • Rose oxide TDN Wine volatiles derived from fermentation The analysis of wine volatiles derived from fermentation was performed on an Agilent 7890A gas chromatograph equipped with a Gerstel MPS2 multipurpose sampler and coupled to an Agilent 5975C VL mass selective detector. The sample flask and its contents were heated to 40°C for 5 minutes with stirring. The SPME (polyacrylate) fiber was exposed to the free space in the sample for 15 minutes and then desorbed in the injector (splitless mode) for 15 minutes. The injector temperature was set at 260°C. The compounds analyzed included: - Ethyl acetate - 2-methylpropane • Acetic acid • Butane • ethylpropanoate • Ethyl-2-methylpropanoate • 3-methylbutanol • 2-methylbutanol • Propanoic acid • 2-methylpropiiacetate Lncznn / Lznz / B / Yi • Ethyl butanoate • 2-Methylpropanoic acid • Ethyl-2-methylbutanoate • Ethyl-3-methyl butanoate • Butanoic acid • 3-Methylbutylate acetate • 2-Methylbutylate acetate • Hexanol • 3-Methylbutanoic acid • 2-Methylbutanoic acid • Hexyl acetate • Hexanoic acid • 2-Phenylethanol • Octanoic acid • 2-Phenylethyl acetate • Decanoic acid Raw data from Agilents ChemStation software (v E.02.02.1431) were converted to MassHunter data files and processed using MassHunter Workstation for Quantitative Analysis software (v B.04.00). Analyte concentrations in the samples were determined using stable isotope dilution analysis (SIDA) and are reported in pg / L. Colorimetric analysis The colorimetric analysis was performed using a Cary 60 UV-Vis spectrophotometer using the CIELab methodology with the following parameters established according to the OIV-MA-AS2-11 method “Determination of chromatic characteristics according to CIELab” (taken from the Compendium Analysis Methods). Lncznn / Lznz / B / Yi Table 3. Specifications for colorimetric measurements using the CIE lab system Cell size illumination Observed Scales Differences Interval Wavelength 10 mm D65 10° CIELab dL*a*b* 5 nm 780 to 380 nm Results oak volatiles The analysis of oak volatiles (oak flavor compounds) for the whisky samples from the variant cask is presented in Figure 2, and a spider plot of the analysis is presented in Figure 3. Cis oak lactone, trans oak lactone, and eugenol are not included in Figure 3. The data have been normalized to those of the control cask whisky sample (T5V13) for comparison purposes. The complete raw and normalized data can be found in Tables 4 and 5. Table 4. Raw data of oak volatiles Description of the unit sample T5V1 T5V2 T5V3 T5V4 T5V12 T5V13 4-Etilguaiacol pl / L 28 28 30 29 28 28 4-Etilphenol Ul / L 18 16 17 15 14 <10 4-Metilguaiacol ul / L 16 15 18 16 14 15 5-Methylfurfural ul / L 1126 984 1311 1367 1013 1334 Lactona de roble Cis pl / L 1039 1180 1116 1373 1379 127 Eugenoi Ul / L 124 76 104 84 65 23 Furfural Ul / L 8161 6694 9568 9642 6804 7645 Guaiacol ul / L 42 41 51 51 39 47 Lactona de roble Trans pl / L 146 129 79 217 122 21 Vanilina Ul / L 1352 989 1493 1197 1103 459 Lncznn / Lznz / B / Yi Table 5. Normalized data of robber birds. Values ​​shown as a piece of jewelry. Sample Description Units T5V1 T5V2 T5V3 T5V4 T5V12 T5V13 4-Ethylguaiacoi pi / L 100.00 100.00 107.14 103.57 4-Methylguaiacol gl / L 10667 100.00 120.00 106.67 93.33 100.00 5-Methylfurfural Ul / L 84.41 73.76 98.28 102.47 75.94 100.00 Pinate rabies citrus / L 818.11 929.13 878.74 1081.10 1085.83 100.00 Eugenoi per / L 539.13 330.43 452.17 365.22 282.61 100.00 Furfural Ul / L 125.15 126.12 89.00 100.00 Guaiacol Ul / L 89.36 87.23 108.51 108.51 82.98 100.00 Lactona de oble Trans Ul / L 695.24 614.29 37.1333. 580.95 100.00 Vanillin μΙ / L 294.55 215.47 325.27 260.78 240.31 100.00 Some oak-flavored compounds, including cis oak lactone, eugenol, trans oak lactone, and vanillin, were significantly higher in all cask-variant whisky samples compared to the control cask whisky sample, with cask-variant samples showing concentration differences of between 2 and 10 times. However, the remaining oak volatiles, including 4-ethylguaiacol, 4-methylguaiacol, 5-methylfurfural, furfural, and guaiacol, were relatively consistent in the cask-variant whisky samples compared to the control cask whisky sample. Wine volatiles The analyses of typical wine volatiles (flavor and aroma) from the liquor samples are presented in Figures 4 to 7. The data have been normalized to those of the control cask whisky sample (T5V13) for comparison purposes. The complete, raw, and normalized data can be found in Tables 4 to 9. Table 6. Typical raw data for wine volatiles Sample description Units T5V1 T5V2 T5V3 T5V4 T5V12 T5V13 alpha-terpineol pg / L 11 <10 13 10 12 11 beta-ionone pg / L <10 <10 <10 <10 <10 <10 Damascenone pg / L 61 60 64 59 59 55 Ethyldecanoate pg / L 1602 1452 1769 1545 1490 1583 Ethylhexanoate pg / L 255 212 273 231 235 259 Ethyloctanoate pg / L 793 723 810 741 757 935 Geraniol pg / L <10 <10 <10 <10 <10 <10 Linalool pg / L 33 30 38 31 34 30 Naphthalene pg / L <5 <5 <5 6 <5 <5 Nerol pg / L <10 <10 <10 <10 <10 <10 Pink oxide pg / L <10 <10 <10 <10 <10 <10 TDN pg / L <10 <10 <10 <10 <10 <10 Lncznn / Lznz / B / Yi Table 7. Raw data of typical wine volatiles Sample description Units T5VS T5V9 T5V11 T5V13 alpha-terpineoi ug / L <10 <10 <10 <10 beta-ionone pg / L <10 <10 <10 <10 Damascenone pg / L 230 244 233 274 Ethyldecanoate pg / L 5842 6073 4533 7301 Ethylhexanoate pg / L 997 905 841 1126 Ethyloctanoate pg / L 3266 3259 2748 4160 Geraniol gg / L <10 <10 <10 <10 Linalool pg / L 116 119 87 132 Naphthalene gg / L <5 <5 <5 <5 Nerol pg / L <10 <10 <10 <10 Rasa oxide pg / L <10 <10 <10 <10 TDN pg / L <10 <10 <10 <10 Table 8. Normalized data for typical wine volatiles. Values ​​shown as a percentage Sample Description Units T5V1 T5V2 T5V3 T5V4 T5V12 T5V1 alpha-terpineoi pg / L 100.00 N / A 118.18 90.91 109.09 100.00 beta-ionone / non / AN / ugAN / AN Ethyldecanoate pg / L pg / L 105.41 89.19 90.73 100.00 Ethyl octanoate ug / L 84.81 77.33 86.63 79.25 80.96 100.00 Geranium! pg / LN / AN / AN / AN / AN / AN / A Linalool 110.00 100.00 126.67 103 33 113.33 100.00 Naphthalene pg / LN / AN / AN / AN / AN / ÓA Nerol / AN / AN / pgAN / A / LN ug / LN / AN / AN / AN / AN / AN / A TDN pg / LN / AN / AN / AN / A Ν / Ά N / A Table 9. Normalized data of typical wine volatiles. Values ​​shown as a percentage Lncznn / Slnz / B / Yi Sample Description Units T5V8 T5V9 T5V11 T5V13 alpha-terpineol pg / LN / AN / AN / A 100.00 beta-ionone pg / LN / AN / AN / AN / A Damascenone pg / L 83.90 89.10 pg Etiideca. 80.00 83.20 62.10 100.00 Ethiohexanoate pg / L 88.50 80.40 74.70 100.00 Ethyl octanoate pg / L 78.50 78.30 66.10 100.00 Geranium! pg / LN / AN / AN / AN / A Linaiool pg / L 87.90 90.20 65.90 100.00 Naphthalene pg / LN / AN / AN / AN / A Nerol pg / LN / AN / AN / AN / A Pink oxide pg / LN / AN / AN / AN / A Pink oxide pg / LN / AN / ANTN / ANTAN / With the exception of alpha terpineol (whisky from variant cask T5V2), ethyloctanoate (whisky samples from variant casks T5V2 and T5V11), ethylidecanoate (whisky sample from variant cask T5V11), and linalool (whisky sample from variant cask T5V11), all compounds in the variant cask whisky samples were within ±30% of the control cask whisky sample. Overall, a reasonable level of consistency in wine volatiles was achieved for the variant cask whisky samples, with profiles showing a degree of representation within the control cask whisky sample. Alpha-terpineol is not shown in Figure 4 for T5V2 because the concentration in this sample fell below the LOQ (<10 pg / L). Comparatively, the alpha-terpineol concentration in the control was 11 pg / L, and therefore the discrepancy shown through normalization is not as pronounced as that shown in Figure 4. Wine volatiles derived from fermentation The results of the analysis of wine volatiles derived from fermentation in the whisky samples are presented in Figures 8 to 10. The data have been normalized to the values ​​of the control cask whisky sample (T5V13) for comparative purposes. The complete raw and normalized data can be found in Tables 10 to 13. Table 10. Raw data of wine volatiles derived from fermentation Lncznn / Lznz / E / YiAi n ><N ?n ££ \ £09 | 00'001 [ %£8'66 | 60Ί01 O 50 ÍK> C. <A Λ4 <N r-i ΓΜ 5- CA Γ--Ϊ s c>- 104.00 ¡ 93.56 | 100.0Ü j 6.82 \ 104.88 j 101.88 j ;W0 j 6.66 \ í □€ | 00'001 i 8f66 1 S616 í fU Γ DOOR 1 98'66 j ¿t'96 \ w 1 ¡ ÜO'1> | ÓO1> 8 fM ol $0 3 f·” 5 V o O r- ri 8 ó V j V \ i'06 j *'Hi| j ΟθΊ> j í 019 í 90*^1 j hoops j 85.24 J 87 M ¡ 100.Ί0 |\ 84 <W0 ¡ j Q ¡ 175 \ CAtO i >Γι C ' 58.01 ¡ 57.65 l IMW) \ 69..8 í 97.42 | 99.17 | 100.00 i 2.92 \ \ ΖΙΊ | 00'001 ¡ 6Á¿8 | 9£Á¿ T5V3 R2 | £9'86 ¡ | 69'96 j 'Z': i 91.31 | | 61 '¿6 3 SCJÁf Ο·| <a | ΰ0ί>j | IÁÍ6 i | ΟΟΊ> j | 0Q7> I | 28 T6 j 1 Á¿6 ¡ 83 ?Sj | ύυ b ¡ 5 V-dO 1 o | Í-9ÁCH 1 [………5^>3 J […..HEAD……1 1 06'08 | T5V2 R2 1 £8'M 1.42.53 | 102.42 | £96 | 1^6'86 Oi § T; 'THE * <WQ | | 8Γ88 | i r 06 V -KV I »Ά 1 06'96 88.70 | V - i í i<? 1 UW 57.74 | 19'96 | H18 > *Λ & í** 93.97 I 17- 3 | oil | 906 | Í00U; H 1 00'7- | HX schools? | V 05 u / ! | 9Γ88 or 102.44 ——TM qc í·: ίφ. :OC :CF·. r-- Units ps / L 1 á· µ&Ι, Yes: 1 OI qU E* OI) 15 | Ί. 40 íWL if / L | yes | 1 / 750 | tM ¿Ü οϊ ........1 Mg / LI Sample name 1 Ethyl acetate 1 O ω o L_ ω E CN oo <D 03 O O | Butanol | ο|ι;θ op o^eouedojd | ¡ Etil-2-mentilpropanoato j ...g-methylbutanol______________ 2-methylbutanol 1 Propanopic acid ¡ | 2-methylpropylacetate | Ethyl butanoate j 1 2-methylpropanolic acid ¡ Ethyl-2-methylbutanoate Ethyl-3-methylbutanoate í Butanoic acid O φ φ E o φ φ E | Hexanol j ¡ 3-methylbutanoic acid i 1 2-methylbutanoic acid ¡ Hexylacetate Hexanololic acid ¡ 2-phenylethanol | ¡ Octanololic acid____________ :_O •φ : O 'c Φ | Decanoic acid j. Lncznn / Lznz / E / γΐΛΐ Table 12. Raw data of wine volatiles derived from fermentation Sample Name Units T5V8 R2 T5V9 R2 T5V11 R2 T5V13R2 LOQ Ethyl acetate pg / L 59923 38962 57841 49131 29.6 2-Methylpropanol pg / L 745935 753525 732510 732976 430 Acetic acid pg / L 191617 127423 340758 121579 2258 Butane! pg / L 10048 10902 10217 10352 211 Ethiium propoanoate pg / L 277 218 267 258 6.89 Etü-2-methylpropanoate pg / L 215 199 235 195 6.59 3-methylibuthanol pg / L 1190770 1281911 1317698 1242508 846 2-I put butane! pg / L 539474 578132 581955 567716 366 Propanoic acid pg / L <LOQ <LOQ <LOQ <LOQ 475 2-metiipropi ¡acetato pg / L 1013 939 1110 1091 12.6 Etübutanoato pg / L 346 313 357 333 11.8 Ácido 2-metilpropanoico pg / L <LOQ <LOQ <LOQ <LOQ 990 Etü-2-metiíbutanoato pg / L <LOQ <LOQ <LOQ <LOQ 14.3 Etil-3-metilbutanoato pg / L 48.6 45.5 43.6 42.8 1.44 Ácido butanoico pg / L <LOQ <LOQ <LOQ <LOQ 207 3-metilbutHacetato pg / L 8771 8356 8784 8533 2.29 2-metilbutilacetato pg / L 1817 1909 1908 1882 5.73 Hexanol pg / L 2669 2714 2344 2654 91.7 3-Methylbutanoic acid pg / L <LOQ <LOQ <LOQ <LOQ 212 Ácido 2-meiilbutanoico pg / L <LOQ <LOQ <LOQ <LOQ 181 Etilhexanoato pg / L 334 300 287 375 0.729 Hexi ¡acetato pg / L 116 100 111 103 1.59 Ácido hexanoico pg / L <LOQ <LOQ <LOQ <LOQ 74.6 2-feniietanol pg / L 16609 17464 13974 18484 143 Etüoctanoato pg / L 1474 1429 1263 1746 0.323 Ácido octanoico pg / L 3836 2822 2661 4884 95.4 2-feniietilacetato pg / L 5120 5261 5136 5126 16.2 Etildecanoato pg / L 2822 3395 2995 3214 0.742 Ácido decanoico pg / L 7923 6538 5724 8430 66.2. Lncznn / Lznz / B / Yi Table 13. Normalized data for wine volatiles derived from fermentation. Values ​​shown as a percentage Sample Name Units T5V8 R2 T5V9 R2 T5V11 R2 T5V13R2 LOQ Ethyl acetate pg / L 122 79.3 117.7 100.00 29.6 2-methylpropanol pg / L. 101.8 102.8 99.9 100.00 430 Acetic acid pg / L 157.6 104.8 280.3 100.00 2258 Butanol pg / L 97.1 105.3 98.7 100.00 211 Ethyl propanoate pg / L 107.3 84.4 103.2 100.00 6.89 Ethyl-2-methylpropanoate pg / L 110.2 102.2 120.7 100.00 6.59 3-Methylbutanol pg / L 95.8 103.2 106.1 100.00 846 2-Methylbutane pg / L 95 101.8 102.5 100.00 366 Propanoic acid pQ / L <LOQ <LOQ <LOQ <LOQ 475 2-metilpropilacetato pg / L 92.9 86.1 101.8 100.00 12.6 Etil bufan oato pg / L 103.8 93.8 107.2 100.00 11.8 Ácido 2-metilpropanoico pg / L. <LOQ <LOQ <LOQ <LOQ 990 Etil-2-metilbutanoato pg / L <LOQ <LOQ <LOQ <LOQ 14.3 Etil-3-metilbutanoato pg / L 113.5 106.4 101.8 100.00 1.44 Acido butanoico pg / L <LOQ <LOQ <LOQ <LOQ 207 3-metllbutilacetato pg / L. 102.8 97.9 102.9 100.00 2.29 2-metilbutilacetato pg / L 96.5 101A 101.4 100.00 5.7’3 Hexanoi pg / L 100.6 102.3 88.3 100.00 91.7 3-Methylbutanoic acid pg / L <LOQ <LOQ <LOQ <LOQ 212 Ácido 2-metilbutanoico pg / L. <LOQ <LOQ <LOQ <LOQ 181 Etilhexanoato pg / L 88.9 79.8 76.3 100.00 0.729 Hexilacetato pg / L. 112.3 97.4 107.8 100.00 1.59 Ácido hexanoico pg / L <LOQ <LOQ <LOO <LOQ 74.6 2-feniletanol pg / L. 89.9 94.5 75.6 100.00 143 Etiloctanoato pg / L 84.5 81.8 72.3 100.00 0.323 Ácido octanoico [.íq / L- 78.6 57.8 54.5 100.00 95.4 2-feniletiiacetato pg / L 99.9 102.6 100.2 100.00 16.2 Etildecanoato pg / L. 87.8 105,6 93,2 100.00 0.742 Ácido decanoico pg / L 94.0 77.6 67.9 100.00 66.2. Lncznn / Lznz / B / Yi With the exception of acetic acid, octanoic acid, and decanoic acid, all wine volatiles derived from fermentation in the variant cask whisky samples were within ±30% of the control cask whisky sample. All variant whisky samples, except for T5V9 and T5V12, showed an increase in acetic acid concentration of >40% compared to the control cask whisky sample. Furthermore, all variant cask whisky samples showed a decrease of >30% in octanoic acid concentration compared to the control cask whisky sample. In general, the wine volatiles of all whisky samples with cask variants (both flavor / aroma and fermentation byproducts) are within a reasonable range of the control cask whisky sample. Colorimetric analysis Figure 11 presents a graph of the colorimetric analysis of the new brand whisky samples. The graphical representation (spatial map) is generated based on the L*, a*, and b* coordinates, which are defined by the lightness of the samples (white / black), red / green, and yellow / blue color components, respectively. The coordinate data, as well as the difference with the control data, are shown in the Table 14. Table 14. CIELAb coordinates and calculated difference of the control based on colorimetric outputs. Description Symbol T5V1 T5V2 T5V3 T5V4 T5V12 T5V13 Transparency L* 79.7 81.0 82.9 81.8 84.6 88.9 Red / Green Color Component a* 9.65 8.15 6.81 7.32 4.7 0.47 Yellow / Blue Color Component b* 65.41 60.93 59.72 63.19 53.31 45.02 Chroma C' 66.12 61.47 60.11 63.69 53.52 45.02 Overall Colorimetric Difference of Control (T5V13) ΔE* 24.19 19.34 17.12 20.88 10.27 0.00 Hue Difference of Control (T5V13) ΔΗ* 7.42 6.44 5.36 6.11 3.81 0.00 Lncznn / Lznz / B / Yi According to the CIELab data presented above, the whisky sample from variant cask T5V12 is colorimetrically closer to the whisky sample from the control cask (T5V13); however, based on hue differences (ΔH*) and overall colorimetric differences (ΔE*), these whisky samples are substantially similar. The whisky samples from variant casks T5V1–T5V4 show a similar degree of color with a degree of grouping, as observed in Figure 11. A person skilled in the technique would understand that similar degrees of color are desirable but not essential. Example 2 A second series of tests was carried out covering various variants of the exfortified barrel. Configuration A selection of barrel variants was prepared according to the present description. A selection of samples of barrel variants were subjected to chemical analyses, including oak volatiles, aroma, wine volatiles and wine volatiles derived from fermentation, and also colorimetric analysis. The control barrels were T6V21 (uncharred) and T6V22 (charred). Barrel variants are described in Tables 15 and 16. ew ή s © $ g. + í 1 'S es h?Y o M o 07 a & ·© i» o ¡™ 55 '$3 55 £5 $5 Submit lie fe Φ :T5í Ua OF liego fe £ o 'B reo ® yes 55 S5 w 00 Tipa .3 „3 8 8 V „3 S; | | S' $ .3 xw O £ $ *a & í& £ fYeínium A^a Sezíyyí^ ? Premiiím Apera Seppeítsieíá a; .¡ao CK .· J $ & ¿y S~ Oíd Apera Ex S^jeMsId (Cct^, unc^-bmized) Oíd Apera Ex S^spefefietó íCoíit'oí, caíhoriíisdrs «j & u* G. Φ -$ § S cg | s 1 8 tíi ® uoq^nog SD of the barrel A IWH § O TW22 Lncznn / Lznz / E / γΐΛΐ ,® ÍH Agragatía Ο ΐ?5 S ou« 0002 Apara iota? Οϋ *to < C Ρ3 SW ÍZJ / © 3 'X Ε U, 4S o ΑΑ4 C© Ζά I.SSfear (20 PSW mía 5 θ') <0 & ο Ξ δ «? £ ΰ J u < < 03 ω Pmsíárf (Ρ) 1 ΰ&ίν&ά ΰί) 4^4 9€' ί- C Μ g ϊ ο ¿J < «0 Ζ « 5» ά 3 gx$ O +4 ·£> ?O £0 Ó. S § eo S ÍO 09 í~ a. MW1 C0 ά . Ε Ε g $ £ i ο 8 c ί~ ο $ < 3 *£ cj i I W'C ínterae 7 & ΛΧ θ 43 I i í- Ϊ 1 δ Lncznn / ίζηζ / Ε / γίΛΐ In Table 16, "Fuego baje" refers to placing a barricade over a heat source during the indicated time. A series of barrels of duelas, 0-12 mm deep from the internal surface of the barrels of each variant of the barrel, are soaked in 500 ml of new whiskey liquor at 60% ABV for 14 days; which represents an equivalent concentration of new color of 3 x 100%. If you place two replicas of each variant barricade to evaluate the repetition. Once the removal was completed, they returned to the exhibits for their analysis. Análisis químico According to the studies carried out in Example 1, a chemical analysis was performed on the samples produced from the use of the barrel variants. oak volatiles The oak flavor analysis was performed using gas chromatography / mass spectrometry (GC-MS) and deuterium-labeled standards to determine the concentrations of the following compounds in a selection of cask variant whisky samples: • 4-Ethylguaiacoi • 4-Methylguaiacoi • 5-Methylfurfural • Gis oak lactone • Eugenoi • Furfural • Guaiacol • Trans oak lactone • Vanillin The results of a process test are shown in Figure 12. Differences are shown in relation to Gis oak lactone and vanillin (coconut), as well as furfurium and 5-methylfurfural (butter caramel whisky). The T6V22 variant (Seppeltsfield cask, control) shows low levels of vanillin and Gis oak lactone compared to other treatments, but elevated levels of furfurium and 5-methylfurfural. The results of a repeatability test are shown in Figure 13. The results show a difference in the concentration levels of vanillin, furfural, and oak lactone Gis, with differences of 23 times across the entire set. With respect to the profiling of staves (Figure 14), the differences with respect to the oak lactone Cis, and vanillin are shown, and the former seems to decrease with the depth of the oak. A study was also conducted with fortified samples (Figure 15). The results show changes with vanillin and Cis oak lactone. The concentrations of 5-methyl furfural and furfural in the analyzed samples are shown in Figure 16. The T6V10 sample provided a better correlation with the T6V22 sample. Typical wine volatiles The volatile compounds in wine encompass a variety of typical aroma and flavor compounds (esters, Lncznn / Lznz / B / Yi nor-isoprenoids and monoterpenes) were evaluated using GC-MS to identify the concentrations of volatile compounds in samples of barrel variants. These compounds included: • Damascenone • Ethyldecanoate • Ethylhexanoate • Ethitoctanoate and • Linalool The results of: a process test, repeatability test, stave profiles, and fortified studies are shown in Figure 17, Figure 18, Figure 19, and Figure 20, respectively. In the process test, differences are observed for ethyldecanoate and ethyloctanoate (sweet, soapy). With the profile of the staves, no significant differences related to the depth of the staves were identified. For the fortified study, there were limited differences due to the type of liquor. Volatiles from wine derived from fermentation The analysis of wine volatiles derived from fermentation was performed on an Agilent 7890A gas chromatograph equipped with a Gerstel MPS2 multipurpose sampler and coupled to an Agilent 5975C VL mass selective detector. The sample flask and its contents were heated to 40°C for 5 minutes with stirring. The SPME (polyacrylate) fiber was exposed to free space in the sample for 15 minutes and then desorbed in the injector (splitless mode) for 15 minutes. The injector temperature was set at 260°C. The compounds analyzed included: • Ethyl acetate • 2-methylpropanoin • Acetic acid • Ethyl propanoate • Ethyl-2-methylpropanoate • 3-methylbutanol • 2-methylbutanol - 2-Methylpropium acetate - Ethylbutanoate • 2-Methylpropanoic acid • Methylbutyl acetate • 2-Methylbutyl acetate • 3-Methylbutanoic acid • 2-Methylbutanoic acid • Ethylhexanoate • Hexylacetate • Octanoic acid Lncznn / Lznz / B / Yi • 2-Phenylethium acetate • Decanoic acid • Ethylidecanoate and • Ethyloctanoate. Raw data from Agilents ChemStation software (v E.02.02.1431) were converted into MassHunter data files and processed using MassHunter Workstation software for quantitative analysis (v B.04.00). Analyte concentrations in samples were determined using stable isotope dilution analysis (SIDA) and reported in pg / L. The results of a process test, repeatability test, stave profiles, and fortified studies are shown in Figure 21, Figure 22, Figure 23, and Figure 24, respectively. Figure 25 focuses on the ethyl acetate and 2-methylpropanol concentrations for the analyzed samples. In the process test, many of the volatile compounds were generally present in similar concentrations across the entire sample set. Repeatability test data show that the process is relatively repeatable with respect to the volatile aromatic compounds analyzed. Samples for stave profiling show that the volatile aroma profile is similar in all four incremental wood sections. Regarding the fortified samples, the data show that the volatile aroma profile is generally similar across the different sample types. Figures 27, 29, and 31 show the concentrations of acetic acid, 3-methylbutanol, and 2-methylbutanol in selected samples. Figures 26, 28, 30, and 32 show the concentrations of ethyloctanoate, ethylidecanoate, and decanoic acid in selected variants. Sensory data A descriptive analysis (attributes of color, aroma and taste) was performed on selected samples. A panel of qualified experts was convened to evaluate the samples. All panelists were members of the Australian Wine Research Institute's externally trained descriptive analysis panel and have extensive experience in the sensory descriptive analysis of beverages. The evaluators attended a training session to determine if the previously used attribute list still contained appropriate descriptors for grading in the formal sessions. During this session, the evaluators assessed all the study samples. The alcohol samples were evaluated solely on appearance and aroma. Aroma standards were presented, discussed, and the recipes were adjusted as needed. These standards were also available during the shelf practice session and the formal evaluation sessions. Following the training session, the qualified participants took part in a practice session in the sensory booths under the same conditions as the formal sessions. After the practice session, terms that needed adjustment were discussed, and the final list of terms was determined. In the formal rating sessions, samples were presented to panelists in 30 mL aliquots in covered, 3-digit coded ISO standard wine glasses at 22–24°C in insulated booths under daylight, with a randomized order of presentation. The intensity of each attribute was rated using a 15 cm unstructured line scale from 0 to 10, with indented anchor points for "low" and "high". Lncznn / Lznz / B / Yi placed at 10% and 90% respectively. Data were acquired using the Compásense Cioud sensory evaluation software (Compásense Inc., Gueiph, Canada). A principal component analysis (PCA) plot and a radar plot for the results are shown in Figure 33 and Figure 34, respectively. Based on the data, the significant attributes were: • Gold (color) • Orange peel (aroma) • Wood (aroma) • Sweet spices (aroma) The aromas of dried fruit and nuts / grains were almost significant in this set of samples. Samples T6V20 and T6V12 were ranked relatively high for most of the six key attributes, especially wood spices and sweets. The data suggest that the dominant sensory attributes may be more related to the wood, rather than being dominated by the Apera liquor used in the process. These results can be observed in the context of the sample size. Colorimetric analysis The colorimetric analysis was performed using a Cary 60 UV-Vis spectrophotometer using the CIELab methodology with the following parameters established according to the OIV-MA-AS2-11 method "Determination of chromatic characteristics according to CIELab" (taken from the Compendium of International Analysis Methods). Lncznn / Lznz / B / Yi Table 17. Specifications for color measurements using the CIE laboratory system Cell size lamination Observed Scales Differences Interval Wavelength 10 mm D65 10a CIELab dL*a*b* 5 nm 780 to 380 nm The color analysis focused on four areas: • Process testing: focuses on how individual process parameters (Apera) affect color. • Repeatability test: using a "standard" treatment, how reproducible the process is, according to the color impacts. • Profiling of staves: observing incremental 3 mm sections of wood tiles, after treatment, to observe what the effects of the layer are, compared to the "standard" tile 0-12 mm deep. • Fortified Samples - comparing the profile of Apera with that of rum, botrytis, sherry (Pedro Ximenez) and Single Mali. The attributes that were examined included: • Clarity (brightness measure) • Individual color components (red / green / yellow / blue) • Color density (strength / depth of color) • Color difference (from the control) The results are shown in Table 18. The control was T6V22. Lncznn / Lznz / E / Yi Table 18. CIELAb coordinates and calculated difference of the control based on colorimetric outputs. Barrel variant Test L* A* B* C* ΔE* ΔH* T6V10R1 Process test 90.187 4.219 39.647 39.871 18.767 5.267 T6V10R2 Process test 91.092 2.932 36.203 36.322 14.983 4.310 T6V11R1 Process test 91.354 0.117 34.491 34.491 12.680 2.051 T6V12R2 Process test 91.232 0.026 34.478 34.478 12.687 1.977 T6V12R1 Process test 91.956 0.229 31.332 31.333 9.535 2.059 T6V12R2 Process Test 91.492 0.315 30.901 30.903 9.293 2.120 T6V13R1 Process Test 92.750 -0.411 28.865 28.868 6.871 1.428 T6V20R1 0-3 MM Depth Profile Test 90.142 4.233 36.582 36.826 16.005 5.324 T6V20R2 0-3 MM Depth Profile Test 90.595 3.744 33.415 33.624 12.915 4.989 T6V20R1 3-6 MM Profiled depth test 97.055 -0.838 11.372 11.403 11.276 0.050 T6V20R2 3-6 MM Profiled depth test 97.244 -0.238 11.103 11.106 11.633 0.772 T6V20R1 6-9 MM Profiled depth test 98.194 -1.045 7.461 7.534 15.328 0.893 T6V20R2 6-9 MM Profiled depth test 98.083 -1.080 7.978 8.051 14.799 0.862 T6V20R1 9-12 MM Depth Profile Test 97.792 -0.932 8.729 8.778 14.008 0.505 T6V20R2 9-12 MM Depth Profile Test 97.939 -0.940 8.394 8.446 14.366 0.566 T6V20R1 Process Test 91.575 0.782 33.701 33.710 11.980 2.571 T6V20R2 Process Test 91.585 0.946 33.703 33.716 12.012 2.706 T6V21R1 Fortified liquor test 96.378 -2.323 13.810 14.004 8.758 1.705 T6V21R2 Fortified liquor test 97.056 -2.147 13.976 14.140 8.746 1.460 T6V22R1 Fortified liquor test 90.866 -0.832 41.728 41.736 19.745 1.543 T6V22R2 Fortified liquor test 90.398 -0.031 45.351 45.351 23.429 2.222. In Table 18, L*, a*, and b* are defined by the color components of the lightness sample (black / white), red / green, and yellow / blue, respectively. The chroma is indicated by C*. The overall colorimetric difference of the control and the hue difference of the control are represented by ΔE* and ΔH, respectively. In the repeatability test sample, it is shown that there is some reproducibility with respect to the color profile. Stave profiling tests show that most of the color resides in the first 0.3 mm of the wood, with the other layers having a relatively neutral color, similar to Apera barrels (T6V21). An expert in the technique will understand that similar degrees of color are desirable, but not essential.

Claims

1. A process for conditioning a wooden barrel, characterized in that the process comprises: (a) subjecting the wooden barrel to heat to increase the temperature of the wood; (b) bringing the heated internal surface of the wooden barrel into contact with a fluid additive; (c) subjecting the interior of the wooden barrel to a pressurized environment to facilitate the absorption of the fluid additive into the wood; (d) optionally subjecting the wooden barrel to further heating; (e) optionally repeating at least one of steps (b), (c) and (d); and (f) allowing the wooden barrel to cool, or cooling the wooden barrel, to provide a conditioned wooden barrel, wherein a vacuum is not used before or during step (c).

2. The process according to claim 1, further characterized in that the process comprises performing steps (b) and (c) more than once each, wherein additionally the fluid additive is absorbed into the wood.

3. The process according to claim 1 or claim 2, further characterized in that the process comprises performing steps (b), (c) and (d) more than once each.

4. The process according to claim 2, further characterized in that the process comprises performing steps (b) and (c) two, three or four times each.

5. The process in accordance with claim 3, further characterized in that the process comprises performing steps (b), (c) and (d) two or three or four times each.

6. The process in accordance with any of the preceding claims, further characterized in that the process comprises heating the barrel in step (a) with fire, steam and / or water.

7. The process in accordance with any of the preceding claims, further characterized in that step (a) the internal temperature of the barrel is from approximately 150°C to approximately 200°C or from approximately 160°C to approximately 190°C or from approximately 160°C to approximately 180°C.

8. The process in accordance with any of the preceding claims, further characterized in that in steps (b) and (c) the internal temperature of the barrel is from approximately 150°C to approximately 200°C or from approximately 160°C to approximately 190°C or from approximately 160°C to approximately 180°C.

9. The process in accordance with any of the preceding claims, further characterized in that the process comprises spraying the additive onto the inner surface of the wooden barrel in step (b).

10. The process in accordance with any of the preceding claims, further characterized in that in step (c) the internal pressure of the wooden barrel is from approximately 1.03 bar (15 psi) to approximately 2.76 bar (40 psi) or from approximately 1.38 bar (20 psi) to approximately 2.07 bar (30 psi).

11. The process in accordance with any of the preceding claims, further characterized in that the process comprises maintaining the pressurized environment for up to approximately five minutes or up to approximately ten minutes in step (c).

12. The process in accordance with any of the preceding claims, further characterized in that the process comprises performing step (d) by subjecting the wooden barrel to additional heating.

13. The process according to claim 12, further characterized in that the process comprises heating the wooden barrel in step (d) with fire.

14. The process according to claim 12 or claim 13, further characterized in that the process comprises heating the wooden barrel in step (d) for up to approximately ten minutes or for up to approximately twenty minutes.

15. The process in accordance with any of claims 12 to 14, further characterized in that the fluid additive is a liquid additive and the heating of the wooden barrel in step (d) oxidizes and / or concentrates the liquid additive within the wood.

16. The process according to any of the preceding claims, further characterized in that the process comprises any or more of the following steps, in any order, prior to step (a): • contacting the inner surface of the wooden barrel with hot water or steam; • trimming the inner surface of the barrel with hot water or steam; • reshaping or resizing the barrel; and • toasting and / or charring the inner surface of the barrel.

17. The process according to claim 16, further characterized in that the process comprises toasting and / or charring the inner surface of the wooden barrel before step (a).

18. The process according to claim 17, further characterized in that the inner surface of the wooden barrel is charred with fire for up to approximately 60 seconds.

19. The process in accordance with any of the preceding claims, further characterized in that the fluid additive is a liquid additive.

20. The process in accordance with claim 19, further characterized in that the liquid additive is an alcoholic liquid.

21. The process according to claim 20, further characterized in that the liquid additive is a wine or a fortified wine or a distilled alcohol.

22. The process according to claim 19, further characterized in that the liquid additive is an aroma.

23. The process in accordance with any of the preceding claims, further characterized in that the process comprises a liquid additive and further comprises heating the liquid additive before coming into contact with the heated internal surface of the wooden barrel in step (b).

24. The process according to claim 23, further characterized in that the liquid additive is heated from approximately 60°C to approximately 75°C before coming into contact with the heated inner surface of the wooden barrel in step (b).

25. The process in accordance with any of claims 1 to 18, further characterized in that the fluid additive is in the form of a gas.

26. The process according to claim 25, further characterized in that the gas is peat smoke.

27. The process in accordance with claim 25, further characterized in that the gas is wood smoke.

28. The process in accordance with any of the preceding claims, further characterized in that the barrel is made of oak.

29. The process in accordance with claim 28, further characterized in that the oak is American and / or European oak.

30. The process in accordance with any of the preceding claims, further characterized in that the barrel is made of virgin wood.

31. The process in accordance with any of the preceding claims, further characterized in that the barrel has been previously used for the production of wine or distilled alcohol.

32. The process in accordance with any of the preceding claims, further characterized in that the barrel has not been previously used for the production of fortified wine.

33. The process in accordance with any of claims 1 to 18, further characterized in that the fluid additive is in the form of droplets or particles.

34. The process in accordance with any of claims 1 to 18, further characterized in that the fluid additive is in the form of an atomized spray.

35. A conditioned wooden barrel manufactured by the process in accordance with any of claims 1 to 34.

36. The wooden barrel according to claim 35, further characterized in that the wooden barrel imparts the same or similar sensory and / or chemical characteristics of a wooden barrel made by a traditional conditioning process with fortified wine to a beverage when the barrel is used for the production of the beverage.

37. Use of a wooden barrel, as claimed in claim 35 or 36, for the production of an aged distilled spirit.

38. The use of the wooden barrel as claimed in claim 37, for the production of whisky.