Why do they char whiskey barrels?

There are several reasons for charring the insides of barrels used for whiskey. 1) It helps give whiskey that distinct smokey flavor. 2) When applying heat to wood, the pores in the wood open up more, allowing for better penetration of the wood by the whiskey. This also, allows for the whiskey to absorb the wood flavoring better. 3) Sterilization of the interior of the barrel. You can't clean the barrel with water because that'll dilute the whiskey, and chemicals could poison the drinker. Also, sterilizing with whiskey is a waste of product, and using any other alcohol will throw off the flavor.

The first aged whiskey was produced in Charles City County, Virginia in 1620 by a Reverend George Thorpe at one of the area s still existing plantations. It was the first time Whiskey was made from Corn. In regards to the aging of whiskey, it was not considered desirable to age anything in barrels although it was in fact understood that aging was beneficial. Aging cost way to much money then and it still does today. Manufacturers which were all country farmers did not have the money or time to spend on aging. Most spirits sold and consumed in the colonies of America and then later the United States were mostly the imported ones that aged due to shipping from Europe. One history book I have shows how some very crafty folk were able to faux age whiskey to compete with imports very successfully. (Sorry, I am not going to reveal that secret). So aging spirits or wines and or beers was not done unless it was part of the process of some wines such as Meade. No one properly ages any form of alcohol these days as again, it is way to expensive. Remember, barrels were used for shipping. That meant the liquids were in constant motion throughout their transportation. If this were done once again, the aging process would be greatly cut down in time.

Whisky Barrels

Oak Barrel

Currently the char is for flavour and colour. The method was discovered by accident when a barrel house caught fire. Later when the whiskey was tested for quality a pleasant smokey nose and flavour were noted. As time and testing has revealed over the years other beneficial things have be discouvered to benefit the whiskey too.

http://redheadoakbarrels.com/why-are-american-oak-...

Charred Oak Barrels

http://www.kentuckybarrels.com/KentuckyBourbon.htm...

Toasting barrels is a time honored way to sterilize the inside before adding wine. the practice was continued as a way to recycle used wine barrels used in whisky making. The practice was continued by the Scottish immigrants who produced the first American whiskeys. The charred barrels are essential to the flavor profile of whiskey.

The story goes Eliga Craig the father of bourbon made his whiskey but had no barrels to ship it in.He took his nail barrels which were rusty inside , to clean them he burned the inside filled them with whiskey and shipped them to New Orleans.During the trip it aged in the barrels.The whiskey became an amber color and had a very smooth taste.Hence everyone began charring barrels.

Yes, the other major reason is that the char acts as a charcoal filter of sorts to block impurities from leeching in.

Simple really, the heat and smoke kill any bacteria that might be detremental to the whiskey