Or "burning" of the inside of the cask. Not to be confused with he heating of the staves which enables their bending when assembling them together for building the cask. The intensity of the charring will have a direct influence on the aromas and colour which the cask will impart to the whisky during its maturation.
The process of firing the inside of a new barrel, to help flavour and colour the whisky as it ages inside the barrel. Also referred to as "toasting".
The effect of continually heating the inside of a wine barrel over an open fire. It usually causes browning, or even blackening of the inside surface of the staves. A certain degree of toasting occurs as a normal result of the manufacturing process.
the operation of flaming inside the new barrels. This allows some wood become porous so that the distillate, during the aging, can soak inside the staves where the substances from the staves themselves mix with the distil.
The inside surfaces of new barrels are exposed to flames as part of the barrel-making process. This charring affects the flavour and colour of the spirit aged in the barrel. Old barrels are sometimes re-charred to prolong their useful life.
The inside surfaces of new American barrels are exposed to flames as part of the barrel-making process. This releases vanilla from the wood which sweetens the whisky and the char itself helps remove off-notes. It does not however add colour.