THERMIC™ Barrel Alternatives Available in French Oak—Expanded Options. Same Precision. After three years of research and development, we are excited to launch French Oak versions of our Oaklab THERMIC oak barrel alternatives, now available in cubes, fan packs, and barrel inserts. With this launch, three new and unique toast profiles will join our existing American Oak portfolio.   REQUEST SAMPLES  THERMIC Innovation Continues The Oaklab’s proprietary THERMIC™ oven toasting delivers consistent, targeted oak impact with precision and control. Now available in French oak, winemakers can explore refined flavor profiles with the same trusted performance.     Light + Toast   Highlights varietal fruit with subtle notes of butterscotch and almond. Adds finesse and length to the finish without overpowering.   Medium Toast   Delivers classic caramel and vanilla aromas with enhanced mouthfeel. Offers a sweet oak fin

Tonnellerie Radoux is excited to announce that we’ll be exhibiting at the Eastern Winery Expo! Visit us at Booth 233 to explore our premium Radoux barrels and Pronektar oak alternatives—crafted to enhance winemaking with precision and quality. 🍷 Radoux Barrels – Sourced from the finest French, Hungarian, and American oak, our barrels are meticulously crafted to ensure consistency and bring out the best in every varietal. 🍷 Pronektar Oak Adjuncts – From chips to staves, our oak alternatives offer winemakers versatility while maintaining the same high-quality standards as our barrels.  Join us at EWE to discuss how Radoux can help refine your winemaking process. See you in Booth 233!

Thank you to The Press Democrat for featuring our National Sales Manager, Craig Holme. Read the article here: www.pressdemocrat.com/article/lifestyle/profiles-in-wine-craig-holme-national-sales-manager-tonnellerie-radoux/

On February 25, 2022, Cooperages 1912’s domestic stave mills and cooperage achieved certification to the Sustainable Forestry Initiative® (SFI). Now, all TW Boswell and World Cooperage American oak barrels will be certified to the Sustainable Forestry Initiative Fiber Sourcing Standard. In crafting premium oak barrels, Cooperages 1912 is dedicated to ensuring healthy, productive forests that will continue for generations to come. They are committed to only using oak that has achieved a sustainable certification. “This is another step on our journey to become a more environmentally responsible and sustainable cooperage,” said Elizabeth Van Emst, Cooperages 1912 general manager. “Responsible management of our most important resource, white oak, has always been our focus, and this certification demonstrates our commitment to sustainability. Our French oak barrels have been certified with the Programme for the Endorsement of Forest Certification for years and we

Bottom line – without oak we can’t make barrels. It is truly our most valuable resource. As a fourth generation (and counting) family-owned company, investing in the sustainability of French and American oak is woven into the fabric of our brand. It’s something we take very seriously, and we push ourselves to be at the forefront of our industry on sustainability education and action. In today’s blog post, we introduce you to one of our newest team members, Dominic Stelzer, who was recently hired as Sustainability Manager for our oak resources. Tag along for a little Q&A as we see what Dominic is up to in his new role! Q: Dominic, welcome to the team! Tell us a little about your background. A: Ever since I was young, I’ve had a passion for the natural world that fueled my education and later, my career. My father, who is also a forester, imparted onto me the importance of conservation and the fellowship with each other that it takes to progres

Of all the controllable organoleptic factors of oak – like species, grain, seasoning, and toasting – toasting is the heavy hitter for flavor impact [to a wine] during maturation. Toasting makes radical changes to the chemical composition of the wood. A skilled cooper can create or destroy flavors during toasting, kind of like a chef adding spices to a dish, to achieve a layered and complex finished barrel.  Toasting is applying varying degrees of heat to a barrel over a specific amount of time. Say it with me, “time” and “temperature” – those are the two key factors. If you remember back to physics class, heat is a form of energy transfer between two objects. Exposing oak to heat energy causes its chemical make-up to change. Heat can be in the form of fire (the traditional method), infrared waves, convection, etc. As temperature increases, chemical compounds are created and, if the temperature gets high enough, eventually destroyed (see g

If you want to know anything and everything about the American oak forest - Garret Nowell is your guy. He's in charge of log procurement for World Cooperage and also a Certified Forester. If you've ever been on a tour of our stave mill and cooperage in Missouri, there's a good chance he was there to give you a personal tour of the forest and log yard. Suffice it to say he knows more than the average Joe about forest management and what makes a great oak log for wine barrel cooperage. Take a virtual tour of the American oak forest with Garret and gain a little bit of his knowledge on the forest, why oak grows well in this region and what sustainable practices help the forest thrive.