Description
Dynamic aging system where younger beverages blend with older stocks through sequential barrel transfers.
Technical
A tiered barrel system facilitates controlled oxidation and esterification while maintaining microbial stability through flor yeast activity in biological aging styles.
Culinary Significance
Creates consistent flavor profiles year-to-year while incorporating vintage variation.
Science
Primary Reaction
Oxidation of ethanol to acetaldehyde
Parameters
Temperature
17°C optimal
12°C to 22°C range
Time
5-12 years
3 years – 30+ years
Equipment
American oak butts (500-600L)Stacked criadera system (3-9 tiers)Venencia (sampling tool)