PRODUCTION

Under the guidance of our experienced coopers and tradesman in a state of the art ISO 9001 and 14001 certified facility, all of the seasoned oak is inspected and split into small batches for TCA taint analysis.

Upon verification the oak is transferred to one of three toasting procedures; convection, traditional with advanced flame control or the hybrid barrel toast.

After a final inspection the oak is packaged in individual mylar barrier packaging or polyurethane sacks for chips with corresponding batch numbers for easy tracking and identification.