You are using an old browser that may not function as expected.
For a better, safer browsing experience, please upgrade your browser.

Log in Become a Member


The process used worldwide in the production of barrique barrels was accidentally "invented" in France. Wine producers near the sea also used herring barrels from fishermen and tried to remove the undesirable fish odour in the wood by brushing or planing it out. When this did not lead to a satisfactory result, the barrels were burnt out on the inside. This led to the development of toasting or barrel branding of the inner barrel walls of barrique barrels. As a rule, the two barrel bottoms are not toasted because this is correspondingly expensive. However, this also depends on the barrel manufacturer or the customer's (winemaker's) wishes.

Production process

Toasting takes place over an open oak fire using a gas burner or infrared heat. A temperature of 200 to 250 °Celsius is reached. The duration and intensity of the fire determine the degree of toasting: 10 to 15 minutes for wines, 15 to 20 minutes for spirits(cognac, rum, whisky, etc.). Excessive toasting causes charring and is therefore referred to as charring. The wood is altered to a depth of two millimetres (light) to four millimetres (heavy). After toasting, the barrel is moulded into its final shape. To soften the smoky flavour, it is filled with water. The water drained after some time is yellow in colour.

Voices of our members

Roman Horvath MW

wein.plus is a handy, efficient guide to a quick overview of the colourful world of wines, winegrowers and grape varieties. In Wine lexicon, the most comprehensive of its kind in the world, you will find around 26,000 keywords on the subject of grape varieties, wineries, wine-growing regions and much more.

Roman Horvath MW
Domäne Wachau (Wachau)

The world's largest Lexicon of wine terms.

26,428 Keywords · 47,026 Synonyms · 5,321 Translations · 31,761 Pronunciations · 208,165 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon