Barrel-Aged & Wood-Aged Cider

About

What is Barrel-Aged Cider? Barrel-aged or Wood-Aged ciders are ciders that are aged in wood barrels after fermentation has been completed. The type of barrels most common used for aging cider are often either second-use barrels that were previously used for aging spirits or wine, or neutral (unused) wood barrels - most commonly French Oak or American Oak barrels. Ciders are often aged in barrels after fermentation is complete for multiple months - or in some cases years. Barrel aging a cider will alter the flavor profile and complexity of the finished cider. Neutral oak barrels are popular amongst cider makers for aging cider. The barrel in an oak aged cider can impart aromatics and flavor notes of oak, wood, earthiness, and surprising characteristics like vanilla or clove. Oak aging can also increasing the tannins or tannic profile of a cider. Second-use barrels previously used to age spirits, wine, or even barrel-aged beers and meads are also popular. Common spirit barrels used for cider making include Bourbon, Whiskey, and Gin. Ciders aged in second-use barrels can impart many of the same flavor profiles of a neutral barrel, while also adding the obvious flavor notes of the spirit or wine from the barrels previous use. What are the best Barrel-Aged Ciders? The best barrel aged ciders are those with great balance and integration between the qualities of the cider, and the imparted notes from the barrel. It's very easy for a barrel aged cider to be overly boozy or intense, or to have the spirit from the barrel overpower the delicate flavor notes of the cider. Most barrel-aged ciders are vintage based products made in small batches and that can vary widely from one year to the next. More generally, traditional cider is made in a way where every year the quality and profile of the apples will vary based on regional weather and terroir differences year-over-year. So even if the exact same apple blend from the same trees is made in consecutive years, it's likely to be