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Why is there little innovation in barrel making
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If aging is all about contact with wood, and the latest trend is to age in 1/4 casks to increase surface area / volume proportion. Why dont producers use full size barrels with internal baffles? The added wood would only slightly reduce the storage volume available, yet provide even more surface area for whisky contact. All the while doing it in a more economically sized barrel?
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- 3 years ago
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