What You Need to Know
A tiered barrel system facilitates controlled oxidation and esterification while maintaining microbial stability through flor yeast activity in biological aging styles.
Creates consistent flavor profiles year-to-year while incorporating vintage variation.
Key Parameters
Temperature
17°C
12°C - 22°C
Time
5-12 years
3 years - 30+ years
Equipment
American oak butts (500-600L)Stacked criadera system (3-9 tiers)Venencia (sampling tool)
Steps
- 1.
Amontillado (Jerez): Starts biologically then oxidatively aged
- 2.
Sack mead (Modern craft meaderies): Achieves sherry-like complexity
The Science
Primary Reaction
Oxidation of ethanol to acetaldehyde