Coopers a cask for the whiskey makers task ~ The Whiskey Series # 2 by ragman

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Coopers a cask for the whiskey makers task ~ The Whiskey Series # 2 by 


Believed to be the oldest licenced pot still distillery in the world, established in 1757, Kilbeggan, Co. Westmeath, Ireland, Locke’s Distillery is the subject of a series of poster images which I hope to be able to post on the Ireland group.

Kilbeggan is Gaelic for “little church”.

Kilbeggan Irish Whiskey first appeared as a John Locke’s brand over 100 years ago and was sold successfully until Locke’s distillery ceased production in the 1950’s. Locke’s distillery is the oldest continuously licensed whiskey distillery in the world dating back to 1757.

Drawing on centuries of tradition and craft, Kilbeggan Irish Whiskey is distilled from the purest clear water and the finest malted Irish barley and maize, gently matured for long years in oak casks in the ancient warehouses in Kilbeggan and skilfully blended to create a whiskey of unique smoothness, character and balance. Cooley relaunched the Kilbeggan brand in 1994.

The Cooper’s Cask ~ for the whiskey makers task.

The art of barrel making, known as cooperage, is an ancient skill. Despite improvement from modern research, analysis, machinery and wood selection techniques, the actual barrel making process has changed very little over the years and is extremely time intensive. To achieve the highest standards of quality, most of the work must still be done by hand by a highly skilled cooper.

Every season, when trees are felled, experts from the cooperage are on hand to select the best oak wood for use in the manufacture of barrels and vats. This selection is the initial phase that essentially determines the quality of the finished product.

The oak is examined both before and after being cut, and wood is selected based on many criteria, including tree shape and growing conditions. These factors determine the textural variety of wood fibers, the fineness of its grain and its tannin content. Tight grain and fine tannin content are found in the best wood.

The logs must be hand split to preserve wood grain without breaking wood veins, which is essential for creating impermeable barrels. The oak log is first split in two, then into quarters to obtain wood for the oak staves (called merrain). After splitting and planing, the stave wood is stored outside in tiers. Exposed to air and water, the wood is naturally aged by the weather for several years. During the aging process, the development of sugars and acids are monitored.

After aging, the staves are formed by machines into the proper shape and form for barrel assembly. After they are cut to the proper length, they are tapered at each end and beveled. Then they are planed on the outside, slightly hollowed on the inside and jointed by high precision machining.

After being inspected and selected, the staves are given to a cooper for assembly. At this essential stage of the manufacturing process, man steps in. The craftsman with irreplaceable experience and, above all, appreciation for work well done now adds his personal touch. The sharp-eyed cooper selects his staves, setting aside those that do not suit him. Then he assembles the staves inside a metal hoop that serves as the assembly jig. This operation, so spectacular in its speed and precision, is what the cooper calls the “raising the barrel.”

Solidly held in place by three metal hoops that have been forced into place, the “rose” is then subjected to a trial by water and fire in the workshop, where it takes its final shape. Repeating movements that are part of the most ancient tradition of his art, the cooper seals joints by passing a wet cloth inside and outside the staves, then heating the barrel over a wood fire for approximately 30 minutes. Rendered flexible by heat and humidity, the wood fiber can now be bent by the cooper, who uses a winch to gradually arch the staves and tighten them to obtain the shape of the barrel body. The body is held trussed in place like this until the metal hoops are definitely placed.

The length of heating results in a “toast level” on which the flavors of the wine aged in the barrel will partially depend. During the heating of the staves, some substances of the wood are caramelized and develop a multitude of aromas, such as vanilla, fresh bread, buttered bread, or a touch of nut, that will be found in the final taste of the wine. Toast level will be adjusted according to the customers’ requests: light, medium or heavy toast.

After the bending and heating of the staves, a very precise machining step is necessary to trim the ends of the staves and to cut the “croze,” the groove in the staves that receives the barrel heads. Custom cut to fit the croze, the heads are produced with every respect of the most traditional rules for barrel making. Parts are assembled exclusively with dowels and natural, soft, flexible and rot-proof river reed to provide a perfect seal.

The cooper then finishes the assembly of his barrel. The body is set up and the heads fitted into the crozes that have been coated with a paste of wheat flour. Then comes the final hooping, put in place with a large mallet.

Once the barrel is finished, a rigorous test of impermeability is made, by pouring a small amount of hot water under pressure into the barrel. This procedure makes it possible to immediately detect any leaks, or mere traces of moisture caused by an unusually porous areas or manufacturing defect.

After the barrel is inspected and passed, the cooper does the final finishing work, planing and sand-papering to enhance the quality of the oak used and the perfection of the workmanship. His work finished, the master craftsman signs his name on the barrel, a custom that has existed throughout the history of barrel making.

The barrel or cask is held together by hoops, (the inspiration for the early children’s hoops for playing ; children around the world have played with hoops, twirling, rolling and throwing them throughout history.

It is believed that Irish (or Scottish sailors) introduced them to Hawaii were they became known as hula hoops.

And talking of playing the great Celtic Glasgow’s finest football team play in green and white hoops.

And of course 18th century pannier fashion dresses used hoops.

From Mill Isle, Ireland tradiional monochrome photographic artist specialises in abstract realism and the interplay of light and shade. Space, Shape, Shade & Structure and story-telling

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Comments

  • GerryMac
    GerryMacover 6 years ago

    excellent perspective fantastic lighting and texture!

  • Craig Hender
    Craig Henderover 6 years ago

    Fantastic work! Love the tones and detail.

  • Rod  Adams
    Rod Adamsover 6 years ago

    Great work!!

  • sigfusson
    sigfussonabout 5 years ago

    Simply brilliant shot. The up-angle and the light/shadow here are sheer perfection. Cheers, S.

  • Thank you Sandra, much appreciated

    – ragman

  • Mike Oxley
    Mike Oxleyabout 5 years ago

    Marvellous shot and absolutely fascinationg write up. Very well done!

  • Mike Oxley
    Mike Oxleyabout 5 years ago

    Sorry – “fascinating”

  • Gary Gurr
    Gary Gurrabout 5 years ago

    Hi Ragman
    Congratulations you have been featured in ‘All Things Pubs’ Great image and interesting subject matter.
    Sorry we don’t have a snazzy banner to award you.
    Regards
    Gary

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