Urban Bar Oak Ageing Cocktail Barrel

Ageing time depends on your personal preference and the spirit type, but most people start noticing a change in flavour after two to four weeks. We recommend tasting your spirit every week to monitor the development of vanilla and caramel notes so you can stop the process exactly when it hits your preferred profile.

Yes, all new wooden barrels need to be cured to ensure the wood swells and seals properly. You will need to fill the barrel with water and let it sit for a few days to check for leaks before adding your alcohol.

You can reuse the barrel, but be aware that the wood will retain flavours from previous batches. If you age a peated whisky first, your next batch of gin or cocktail will likely pick up those smoky characteristics, which can be a great experiment or a potential issue depending on your goals.

No, this barrel is not dishwasher safe. You should only clean it by rinsing it with water, as harsh detergents or high heat can damage the wood and strip away the char that provides the essential ageing flavours.

The medium char is essential for the ageing process because it breaks down the wood's lignin, which releases natural vanillin and caramel compounds into your spirit. It also acts as a filter, helping to mellow out harsh alcohol notes and create a smoother, more complex finish.