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The production of casks is a complex and continuous process. The timber used for their making is from either acacia or oak and in order for the color of whiskeys and brandies to become darker, sometimes mulberry tree is used.

Amber-like white wine is being preserved in acacia casks. Notwithstanding the above, casks made of oak remain the strongest and the best of all.

The oak tree contains tannin, which adds a specific flavor to alcohol. The trees are being chopped in the summer days when their pores are flexed, after which master-coopers do their plain sawing.


Logs are arranged in the open air, one above the other, in a way so that air could freely pass between them. They should stay in the outside for 2 to 3 years so that they could be dried in a natural manner, after which they become good for use.

The thickness of laths ranges depending on how big the cask that shall be made of them is intended to be, e.g. for a cask of 500 liters the thickness shall be 4 cm while for a cask of 230 liters it shall be 3.2 cm.

In order for the produce to acquire specific form, the width of laths in their separate sections has to be different – both ends should be narrower, by 1 or 2 cm, as compared to the section in the middle. After being ground, the boards are being arranged in conic form and the first girdle is fixed around them. The bending of the wood from the other end of the cone is being done by heating. A fire is built and the cone is hold in the vapor until the laths get softer. They get flexed and the rest of girdles are being threaded over. Between the cask girdles and the runway, where the bottom of the cask enters, bulrush is laid for greater strength and steadiness. The basket received is then left to dry.