Hungarian oak barrels have a very glorious history. Before the twentieth century, all French winemakers used Hungarian oak barrels. But after the outbreak of World War II, the supply of Hungarian oak barrels stopped. The French had to find another way to start making their own oak barrels. Therefore Hungarian oak barrels were slowly abandoned. The raw material used in Hungarian oak barrels is the Quercus robur. This oak is characterized by a lighter flavor that highlights the aroma of wine or brandy whisky. It also gives flavor to coffee, chocolate, vanilla and a variety of spices. Also because of its light aroma, it tastes softer and more elegant when it is aged, and is a fairly high quality oak barrel. It is also the key to my choice of whiskey.