OAK MASTER FOR SPIRITS

Upgrade your range of spirits!
You can see it, smell it and touch it. Royal oak inside the bottle.
A natural way to appreciate the nuances and toasted aromas of oak.

Alternative aging through the application of OAK MASTER ® infusion caps enhances the analytical and sensory characteristics of spirits. Using PATENTED OAK MASTER® closures we create a fascinating innovation for a classic sector. For vodka, rums, gin and any other liquor it balances the polyphenolic compounds extracted from the wood and provides other components. The OAK MASTER® stoppers improve the qualities of the Spirits giving color, aromas and nuances of toasted oak in a month and a half after bottling.

Our system is an innovative, intelligent and educational resource that serves the interest and complexity of whiskeys and other spirits, and as such can contribute a great deal to quality.

Distilleries will then have the option of offering a different range of OAK MASTER ® infusion stoppers, which will give different qualities depending on the origin of the oak, degree of toasting and selected weight.

Spirits that adapt the use of alternative OAK MASTER® infusion closures, find changes in their composition due to the addition of phenolic compounds and other molecules extracted from wood. Such compounds include lignins, hydrolyzable and condensed tannins, gallic acid, ellagic acid, aromatic carboxylic acids, and various aldehydes.

Different extraction rates are observed, depending mainly on the origin of the oak and the degree of toasting, reflecting sensory differences. Volatile phenols together with aldehydes, phenols and lactones showed an increase in 2 months. The ellagitanins were extracted more quickly during the first 4 weeks; after 8 weeks a significant decrease is observed. Lactones induced positive sensations of sweetness, while furan and guaiac compounds influenced bitterness and astringency. The spicy and vanilla undertones associated with eugenol, vanillin, and other scent chemicals are best balanced after 18 weeks. The extraction time of the released compounds varies depending mainly on the origin of the oak since the extraction time is longer in French oak than in American oak.

Three types of browning are used in the Oak Master® range of alternative closures: light, medium and heavy. This stage is considered to have the most important influence on the chemical composition of oak wood. Heat treatment causes the thermodegradation of some components of oak wood, which produces numerous volatile compounds. Furan compounds are formed through the thermal breakdown of carbohydrates; Volatile phenols come from the thermal degradation of lignin and oak lactones are the product of the dehydration of acids present in wood. Medium toast corresponds to the maximum synthesis of these volatile compounds.

The most potent contributors to the overall oak aroma are the compounds related to oak toast: vanillin, furfural, and 5-metzylfurfural. An important interaction between the perception of sweetness and the volatile compounds of the oak is also shown. The perception of sweetness is more noticeable with higher levels of lactone compounds, eugenol and vanillin. The levels of these compounds are positively correlated with the perceived intensity of the vanilla aroma. The overall woody character is positively correlated with the levels of guaiac, methyl guaiac, eugenol, syringaldehyde, lactones and vanillin, which is reasonable as the feel of oak wood is complex and is influenced by the presence of various wood extracts with active odor.

For example, the lactone in whiskey is an attribute that accounts for a woody and coconut character. The perceived pungency is closely related to the eugenol content, which is logical, since pure eugenol is described as similar to cloves.

TOASTED RANGE

FRENCH OAK

QUERCUS ROBUR

French oak wood is abundant in aromatic compounds with a spicy and balsamic character. The high concentrations of eugenol (aromas of spices) and maltol (aromas of roasted, caramel…) are characteristic.

Its application in spirits involves:

• Increase in the aromatic complexity of spirit due to the transfer of vanilla and spicy aromas.

• Respect for the fruity character of the spirit due to a slow and progressive release of the characteristic aromas of the wood.

• Contribution of structure in the mouth due to its content in ellagitannin.

OAK MASTER®
FRENCH OAK MEDIUM TOASTED

Rich in volatile compounds such as eugenol, guaiacum and isoeugenol, compounds that give the spirit aromas of black pepper, cloves and liquorice.

OAK MASTER®
FRENCH OAK DARK TOASTED

It is characterized by aromas of dark chocolate, caramel, coffee, roasted, subtle spices, characteristic of noble wood.

AMERICAN OAK

QUERCUS ALBA

American oak wood is richer in volatile compounds derived from the thermal degradation of lignin, but contains less ellagitannins. It contributes to improving the organoleptic qualities of spirit, due to the transfer of characteristic compounds, such as cis-whiskylactone (vanilla).

Its application in spirits involves:

• A minimal modification of the tannic profile of the spirit due to the low contribution of ellagic tannin. Less impact on the structure in the mouth than European oaks.

• High short-term organoleptic impact as it is rich in volatile compounds.

• This wood quickly gives off the characteristic aromas of wood.

OAK MASTER®
AMERICAN OAK MEDIUM TOASTED

Abundant in polyphenols and phenolic aldehydes, originating from the thermal degradation of lignin and responsible for spicy aromas. The prized cis and trans whiskylactones provide an intense vanilla aroma.

OAK MASTER®
AMERICAN OAK DARK TOASTED

It stands out for the presence of glycosidic polymers that give rise to toasted, caramel, roasted nuances, notably increasing the aromatic complexity of the spirit.

Síguenos en nuestras redes sociales

Macaulay & Cumming Heritage SL

Avenida del Portet 42
03724 Moraira (Alicante – España)
mail: info@oakmaster.es
web: www.oakmaster.es
tel: +34 626 698 776

AVISO LEGAL | POLÍTICA DE PRIVACIDAD | POLÍTICA DE COOKIES || Design by enzomelero

MACAULAY & CUMMING HERITAGE, S.L. | Avenida del Portet 42, 03724 Moraira (Alicante – España) | Spanish legal entity duly registered with TIN/VAT no.ESB54817747 | General Sanitary Registry of Spanish Food Companies (RGSEAA)39.00567/A |
Oak Master® brand is protected by Spanish trademark registration No. 3507760 and European Union trademark No. 15946569. The products are under protection of Spanish Utility model ES1081854/U201300085, granted and in force, as well as by means of Registered Community Designs Nos. 002584920-0001, 002473058-0001, 002473058-0002, 002473058-0003,  002473058-0004, 002473058-0005, 002473058-0006, 002929034-0001, 002929034-0002, 002929034-0003, and 002929034-0004 and Registered Spanish Designs Nos. 521513-001/0002/0003/0004/0005 and 0006. Design protection is also available in China (No. 201430483639.0) and the United States of America (No. D29/510,430. Demarks, IP Boutique Firm is managing and enforcing our portfolio of Intellectual Property rights.