
Kyle Guyer prepared to flip a barrel during toasting at the Missouri Cooperage operation of Independent Stave in Lebanon, Missouri. Lasers and infrared cameras have refined the toasting process to give the customer a desired flavor profile.
Credit August Kryger for The New York Times
Every now and then we find interesting stories from the world of distilleries. Maybe it’s a small mescal brewer, or a giant liquor corporation giving back in some way, or the history of traditional London gin, or people making beer out of wasted bread. In the world of wine and certain spirits, oak barrels are imperative to the process of aging the drink, and the technology involved in cooperage has changed a lot in the last couple years, even as barrels look exactly as they did hundreds of years ago. Clay Risen reports for the New York Times:
SALEM, Mo. — Standing on a wooded hillside in the Ozarks, about 100 miles southwest of St. Louis, Brad Boswell watches a chain-saw-wielding logger make several deft cuts at the base of a 100-foot white oak. The logger points to a clearing down the slope and, with one final, quick slash, sends the tree falling, exactly where he pointed.
Mr. Boswell scrambles over to look at the swirls and loops that make up the tree’s cross section. If they’re consistent, and the wood doesn’t show scars from fire damage or disease, it will most likely end up in some of the hundreds of thousands of barrels that his 1,500-person company, Independent Stave, turns out every year.

















