Consistently achieving specific organoleptic targets  This is the next article in our Oak 101 Series. Make sure to read our last Oak 101 Series blog on toasting chemistry before diving in to this one. Next up in our Oak 101 Series, we are going to take all the chemistry you learned in the last two blog posts and explore how to use it to get a consistently toasted barrel – time after time. Why is this important? Because what a winemaker wants even more than a great tasting barrel, is a great tasting consistent barrel. When they fall in love with a barrel, they expect it to taste the same every year. As a cooper, one of our biggest responsibilities is to deliver on that expectation, and we take it very seriously. Gone are the days when coopers toasted barrels using only sight and smell. Oak science has proven that color is not a direct indicator of flavor. The same level of color can be achieved via a short or long toast by adjusting the toasting temperature, which leads