Combines Multiple Toast Levels In A Single Application
Using a process similar to what The Barrel Mill applies in whiskey barrel production, each Big Roast Blend Barrel Pack contains up to three spirals in the pack that are flame-finished after convection oven toasting to create a charred top layer over a medium-toasted core. The char layer contributes a charcoal note on the nose and palate that can complement some lush, dark red wines such as:
- petite sirah
- petit verdot
- ruby cabernet
The Big Roast Blend is an American oak multiple-toast blend available in three levels of intensity of dark roasted impact, from mild (#1) to strong (#3):
Big Roast Blend #1: One charred spiral, three medium toast spirals, two medium plus toast spirals
Big Roast Blend #2: Two charred spirals, two medium toast spirals, two medium plus toast spirals
Big Roast Blend #3: Three charred spirals, three heavy toast spirals
Studies in wine and oak barrels have shown that toasted oak complexity does not come from wine penetrating into staves but rather from variations in the process of toasting the barrel next to an open flame. While a barrel's toast may be labeled as "Medium," the inside surface actually develops a gradient of temperatures when toasted. It is this gradient that creates a subtle variety of toasted oak aromas and flavors and a more interesting and layered complexity in the wine. American oak Big Roast Blend Infusion Spiral barrel packs replicate a barrel toasting gradient by combining one or more of our standard medium, medium plus or heavy toast levels with our proprietary fire-searing process that chars only a thin layer on the outer surface of the oak. The result is a dark, concentrated, tobacco-like character to support wines with a complementary aroma and flavor profile or to boost those wines in need of more individuality or substance.
AMERICAN OAK BIG ROAST BLEND INFUSION SPIRALS by The Barrel Mill are calibrated to treat 59 to 70-gallons. When inserted into a neutral barrel, the Big Roast Blend releases layers of fresh, new barrel, toasted oak aromas and flavors through a patented spiral-cut design that exposes an optimal ratio of cross-grain and parallel grain oak.
After six weeks, a broad spectrum of texture, aromatics and flavors -- from more mid-palate volume to a spicy mid-palate to a more distinct finish -- are virtually all extracted, rather than eight to 12 months typically needed for a new American oak barrel -- and at a small fraction of the price.
As with standard Infusion Spirals, the Big Roast Blend barrel set consists of six individual spirals carved out of 9-inch long cylindrical segments of premium grade barrel stave wood, contained and linked together by a food-grade nylon mesh. The mesh also permits wine to freely contact all surfaces of each spiral. The innovative spiral design creates an optimal ratio of side grain and cross grain exposure of the oak, giving the wine extracted complexity in less time than any other thru-bung oak alternative. Each Big Roast Blend barrel pack is made with tight-grained American oak and is convection oven toasted to insure uniform depth of toasting in the spiral core and then briefly exposed to an open flame to form the char layer on the surface. Suggested Soak Time: 8 to 12 weeks.
Note: BIG ROAST BLEND Spirals are packaged in a six-Spiral set with a mix of toast levels. Because all six Spirals are not the same toast level, cutting mesh to achieve a lower overall oak dosage (lower oak impact) by reducing the number of spirals inserted into wine will create an unbalanced mix of toast levels. To get less oak impact, either blend down with un-oaked wine or apply a single toast Infusion Spiral barrel pack, such as medium or medium plus and then cut mesh to use fewer spirals.