The document outlines a seminar focused on whiskey maturation and extraction processes using various methods, including traditional aging in oak barrels and newer techniques like ultrasonic infusion. Key panelists shared insights on chemical reactions, flavor development, and the impact of cask characteristics on spirit maturation. The discussion emphasized the influence of time and technology on the whiskey aging process in the context of the industry.

1. Around the World in 80 Staves!
!
!
#80staves!
#totc
wifi passcode: givesyouwings
seminar sponsored by Bacardi

2. MODERATOR:
Jaymee Mandeville
San Francisco, CA
Senior Portfolio Ambassador
Bacardi USA
Email:
jmandeville@bacarditeam.com
jaymeela
“I have taken more
out of alcohol than
alcohol has taken out
of me.”
~Sir Winston Churchill

3. PANELIST:
Oscar Garza
Jacksonville, FL
Senior Research Scientist
Bacardi USA
ogarza@bacardi.com

4. PANELIST:
Kevin Diedrich
San Francisco, CA
Bar Guy
Kimpton Properties
kevin.diedrich@bdkrestaurant.com
@kdiedrich34

5. GUEST PANELIST
Chris Hopkins
Las Vegas, NV
Roaming Bartender
Wynn Properties
cmchopkins@gmail.com
@au551e

6. PANELIST:
Rob Crabtree
Houston, TX
Bar Director/Agave Lover
Goode Company
rcrabtree@goodecompany.com
robcrab@gmail.com
@robcrab

7. Tubs for 5000 years
Barrels for 3000 years
Oak Barrels for 2000 years

12. White
Oak
TYLOSIS

20. Time
&
Chemistry

21. Exterior
of
Cask
Oxygen
Wooden
Staves
Spirit
Interior
of
Cask
Charred
Interior
Extrac;ons
Evapora;on
&
Concentra;on
Chemical
Reac;ons
Oxida;on,
Hydrolysis
&
etc
Evapora;on
of
small
molecules
Exterior
of
Cask
Interior
of
Cask
Unwanted
Aromas
ethanol
water
~3%
per
year
Concentra;on
Evapora;on
Spirit
Spirit
Spirit
Oxygen
Lea & Piggot 2003
Other
Unknown
Chemical
Reac>ons
Other
Unknown
Mechanisms
into
charred
wood
Oxida;on
Esterifica;on
Fruity Notes
Fruity Notes
Hydrolysis
Sweet Notes
Astringent Notes
Hydrolysis
Bitter Notes
ethanol
water
Fruity & Woody
Unwanted
Aroma(s) & Taste(s)
Yellow
Color
Sweet Notes
Fruity
Notes
Body
Improves
Mouthfeel
Woody
Vanillin
Other
Unknown
Extrac>ons
Basic Diagram
Spirit
End
View
of
American
Oak
Barrel
Filled
with
Dis;lled
Spirit
@
~60
%ABV
Wooden
Staves
Exterior
of
Cask
Evapora>on
of
Other
Unknown
Compounds
Other
Unknown
Mechanisms
Waxy & Fatty Notes
Absorp;on

22. Exterior
of
Cask
O2
Wooden
Staves
Spirit
Interior
of
Cask
Charred
Interior
Extrac;ons
Evapora;on
&
Concentra;on
Chemical
Reac;ons
Oxida;on
&
Hydrolysis
End
View
of
American
Oak
Barrel
Filled
with
Dis;lled
Spirit
@
~60
%ABV
Flavonols
Ethanol
Aroma>c
aldehydes
(vanillin,
syringaldehyde)
Phenolic
acids
(vanillic,
syringic…..)
Yellow
pigments
into
spirt
Tannins
hydrolysis
condensed
Phenolic
acids
(gallic,
ellagic)
acid
pH
monosaccharides
(xylose,
glucose,
arabinose)
hydrolysis
Evapora;on
of
small
molecules
Exterior
of
Cask
Interior
of
Cask
ethanal
acetal
ethanol
water
~3%
per
year
Concentra;on
Higher
Alcohols
Esters
&
FaSy
Acids
Evapora;on
Spirit
Spirit
Spirit
Peroxidases
Sugars
+
phenolic
acids
(disappearance
of
astringency)
Wood
heterosides
(biQer)
peroxides
ethanol
FaQy
acids
2,3-­‐butandiol
ethanal
Methylketones
acetoin
O2
ortho-­‐diphenol
Lea & Piggot 2003
Other
Unknown
Extrac>ons
Other
Unknown
Mechanisms
Ethanol
Acetaldehyde
Ace>c
Acid
Ethyl
Acetate
sulfurs
absorp>on
of
sulfurs
into
charred
wood
Oxida;on
Rxns
Esterifica;on
Ethanol
+FaQy
Acid
Ester
+
Water
Acid
Wood
Components
Esters
FaQy
Acids
O2
O2
O2
Detailed Diagram
Spirit
Absorp;on
Other
Unknown
Reac>ons
absorp>on
of
other
compounds
into
charred
wood
Other
Unknown
Mechanisms
Other
Unknown
Mechanisms
Evapora>on
of
Other
Unknown
Compounds

24. Time to taste….

28. Reazin
1981

29. CONGENERS
CHANGES
DURING
WHISKEY
MATURATION
Reazin
1981

30. Reazin
1981
Wood
Sugars
Extracted
or
Derived
from
Barrel
Origins
Hemicellulose
–
Arabinose,
glucose,
xylose,
fructose
and
galactose
Glycerides
-­‐
Glycerol

31. Extrac;on
of
Wood
Sugars
and
Glycerol
from
Barrel
Related
to
Proof
Reazin
1981

32. Reazin
1981
CONGENERS
CHANGES
DURING
MATURATION
RELATED
to
PROOF

33. Reazin
1981
CONGENERS
CHANGES
DURING
MATURATION
RELATED
to
BARREL
REFILLING

34. Reazin
6423

35. OXIDATION
REACTIONS
DURING
CASK
MATURATION

36. EXTRACTION
-­‐>
OXIDATION
REACTIONS
DURING
CASK
MATURATION

37. Insert video of Kevin Diedrich
and Sous Vide/Woodchip method

38. What – The use of ultrasonic sound
waves to rapidly extract or infuse for
cask aging
How – Sonicator + Alcohol + Infusing
Agent + Time = Infusion/Extraction
When – Minutes vs. Weeks/Months
Why – Time = $$$
Who – Will this work in your program?
Sonication
(a.k.a. Ultrasonic Homogenization)

39. #totc
#woodandbooze
#80staves
#totc2015
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