Product Spotlight - Cooper's Select
by Chad SpaldingIn the summer of 2019, we worked with The Macklowe to create their first luxury American Single Malt Whiskey. Andrew Wiehebrink and I spent time with Julie Macklowe, Founder & CEO of The Macklowe, to understand how we could best bring her vision to life.
During our conversations, we knew it was important to focus on the specific flavor profile and aromatic potential that The Macklowe wanted to achieve and unlock from the oak. After testing various barrel options, the team ultimately chose our Cooper’s Select Series to mature their premium whiskey.
Cooper’s Select barrels are characteristically different due to the unique barrel options including:
- 18-month seasoning,
- Char options #1-#4,
- Customized toast options,
- Extra finish,
- Premium packaging (including laser branded ISC logo, black steel hoops, custom logo laser branding).
The extended seasoning of the Cooper's Select barrel allows natural elements (light, humidity, and fungal activity) to facilitate changes to the oak chemistry. This adds complexity and softness to the palate.
The Macklowe chose a Level 1 char and medium toasted Cooper’s Select barrels, which allowed us to develop a complex and powerful aroma of spicy sweet oak and vanilla latte with a multi-layered palate of salted caramel toffee, candied peel, and rich fruitcake.
Ian MacMillian, Master Distiller & Blender for The Macklowe, noted that while the toasted and spicy profile of the wood is essential for the complexity of the ageing bouquet, it must also blend harmoniously with the spirits own initial aromatic characteristics. It was also important that as we worked on this product development, that the reaction maturation mechanisms worked to increase the number and concentration of ester molecules, reinforcing the fresh fruit, floral and creamy character of the maturing whiskey.
“The contribution of oak wood to the maturing malt spirit can never be underestimated. Likewise, the selection of company that will select the finest quality oak and construct the cask to our desired requirements.”
I have to say, we certainly had fun developing this product with Julie and her team. The nose is sweet from the new American Oak with spicy notes and a smooth finish. The Cooper’s Select barrel with its 18-months of air seasoning and a combination of different toast profiles with a light char give a super interesting taste to the product that appeals to both bourbon and American Single Malt style drinkers.
If you want to talk flavor profiles give me a call! 270-699-1557
Chad Spalding
Account Manager
Comments 1
Hi Chad
Wonderful description of expertise and intentional design. As a woodworker, retired chemist with my own stack of aging MO white oak I am struck by several conundrums in the making of barrels. Firstly, all of the environment effects of drying, exposure to elements and especially light degradation are only a mm or 2 thick and are planed off immediately as you start the build. Hence lignin, hemicellulose degradations etc are all lost at the outset. Of course the oak moisture levels have dropped considerably while air drying but that moisture is readily changed upon steaming the staves to bend them for coopering and further is dried yet again upon toasting. Somewhere in that toasting process there is enough moisture so that the Maillard reaction occurs as hemicellulose is degraded by the heat. Adding more or less water with charring time would have profound differences in yields of furfurals and related sugars. Too much charcoal will adsorb many of the flavor compounds that you are targeting. There are so many variables I guess the fact it works as well as it does only supports the notion that the system is very forgiving and if extreme conditions are avoided it will all work out fine. Given you have made 10,000’s of barrels the small uniques differences are easily observed Is there a way to numerate a list of critical do’s and don’ts?