We are heat cycling Rye and Bourbon barrels during their aging


The more often whiskey expands and contracts (“cycles”) soaking in and then out of the wood of the barrel, the more flavor it absorbs from the sugars in the caramelized red line of the wood. Heat cycling is an uncommon practice used to raise the temperatures in the barrel warehouses to induce extra cycles within a given year. This practice is extremely costly because heat cycling significantly increases the "Angel Share" evaporation during aging, and in most cases it enhances the quality of the matured whiskey.