Ageing Barrel Lanting Oak Barrel

Hungarian oak barrels have a very glorious history. Before the 20th century, almost all French winemakers used Hungarian oak barrels. But after the outbreak of World War II, the supply of Hungarian oak barrels ceased. The French had to find another way out and began to use their own oak barrels to make wine. So Hungarian oak barrels were slowly abandoned. The raw material used in Hungarian oak barrels is Quercus robur (Quercus robur). The characteristic of this kind of oak is that its flavor is relatively light and it can highlight the aroma developed by itself such as wine or brandy whiskey. At the same time, it also brings flavors of body coffee, chocolate, vanilla and various spices. Also because of its lighter aroma, the taste will be softer and more elegant when aged with it, and it is a fairly high-quality oak barrel. It is also the key to my choice of whisky maturation.