STR Barrels – The used barrel, returned to its origin
Previously used barrels — mostly in the wine industry — put through a technical process that recovers the character of virgin wood and adjusts the aromatic profile to the goal of the spirit. Production and preparation entirely in Portugal.
Active wood, predictable profile, a second working life
The result is a barrel with appearance and performance close to those of a new barrel, but with the cost and availability of a regenerated one. Predictability between batches is the most important technical gain: the aromatic profile is set by our process, not by the unknown history of the original barrel.
The STR Process
S — Shaved
The saturated inner layer is removed by controlled mechanical shaving. This operation eliminates the wood depleted by previous use and exposes virgin oak that has never been in contact with liquid. The depth of the shave is calibrated according to the condition of the base barrel and the profile sought — too little shaving compromises the result, too much reduces the barrel's future working life.
T — Toasted
The renewed surface is toasted in a controlled process of temperature and time. Toasting triggers chemical reactions in the wood — degradation of lignin polymers, formation of aldehydes, release of vanillin — that define the aromatic profile: vanilla, spice, dried fruit, caramel, depending on the toasting curve applied. Different curves generate different sensory signatures.
R — Re-charred
The final stage chars the surface layer at high temperature, creating a layer of active charcoal that increases integration between wood and spirit, filters heavy notes and gives depth to the final profile. The re-char defines the transfer rate and the structure of the ageing.
Applications by type of spirit
Whisky — Maturation and finishing
For distillers seeking predictable performance and a controlled aromatic profile, without the investment of first-use virgin barrels. Suited both to primary maturation and to finishing with an identity of its own.
Rum — Complexity, sweetness, spice
A direct answer to premium rum projects that want more aromatic density and a toasted-spiced profile, without the aggressiveness a new barrel can introduce.
Brandy and Wine Spirits — Structure and finesse
They work well in long maturations, where the predictability of the wood contribution is critical to consistency over several years.
Cane Spirits and Experimental Projects — controlled R&D
In small formats (50L and 100L), STR becomes an R&D tool: short cycles, adjustable profiles, and a cost per unit compatible with industrial trials.
Capacities and woods
Available in capacities from 30L to 640L, in European and American oak, with galvanised hoops. The small formats (30L, 50L, 100L) have a higher spirit-to-wood ratio and produce faster evolution — the aromatic profile is equivalent, only the pace changes.
Capacity
Height
Bilge Diameter
Head Diameter
Technical configuration per project
The intensity of the process is adjusted to the profile sought
The depth of the shave, the toasting curve and the degree of re-char are not fixed. They are parameters we regulate according to the type of spirit, the expected maturation time and the sensory profile sought. A short-finishing whisky does not call for the same configuration as a long-maturation rum.
Traceability of the base barrel
Origin of the barrel, history of previous use (typically ex-wine), structural and sanitary inspection. All technical information is documented per batch, with full verification before dispatch.
Applications combined with seasoning
STR is also the basis of our rejuvenated Sherry range
In projects where the goal is to combine an active oak profile with fortified vinous influence, STR is the starting point. The STR barrels are sent to renowned bodegas in Jerez de la Frontera, where they are seasoned with Oloroso, Pedro Ximénez or Amontillado. The result is a cask with strong technical activity and a controlled vinous profile. This option has a dedicated page in the Sherry range.
