Wine-Grade Charred Oak Aging Barrel
+ $ shipping surcharge
Barrel of fun.
For the urban homesteader, amateur vintner, or DIY mixologist, no kitchen setup is complete without a batch of homemade vinegar, wine, or whiskey. This countertop 10-liter barrel, handcrafted from white oak in Minnesota, is just the thing to age them in. This type of small format barrel imparts a subtle oak flavor and a touch of color fairly quickly, so you can use your barrel again and again with amazing results every time. The barrels come in three levels of char: toasted, light char, and heavy char. The toasted version is good for aging white wines and light vinegars. The lightly charred barrel is perfect for darker vinegars and kombucha. And the heavily charred should be used for red wines and aging whiskey or pre-batched cocktails. With a hand-carved opening at the top, a handy spigot, and a beautifully crafted base, this barrel makes aging easy, whatever you’re brewing up.
Photography by Rocky Luten
Details & Materials -
Wine-grade oak, galvanized metal hoops
10.25" in diameter x 12" H, holds 10 L
Care & Notes -
Your barrel will arrive heat sanitized and wrapped to preserve its moisture. There is no reason to clean the inside, but it is always good practice to pour 1/2 gallon of hot water into your new barrel and carefully swish it around, making certain the entire interior is covered. This will ensure liquid-tightness. You will need to repeat this process if the barrel sits empty for anything longer than 2 weeks or if you live in a particularly dry climate.
If you need to store your empty barrel for an extended period of time you will want to add a bit of sulfur dioxide gas to the barrel before carefully sealing it up. Sulfur sticks are cheap and readily available at any online winery supply company.
Meet the Maker
Atlas Barrel’s mission is to make the best barrel possible for the best spirits possible. That’s why they only use Minnesota-sourced white oak for their handcrafted barrels, and offer a variation in the levels of charring and toasting: so every barrel produces the best spirits it can.View Full Profile
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