Not in the US... we just toured a few distilleries in Kentucky last week, and they are proud of using fresh barrels, with the insides charred, for the aging of their bourboun - two to six years in unheated/uncooled "rickhouses".Originally Posted by Oudeis
A dying craft? No, that would be dying, not Coopering.
All whisk(e)y distilleries still (tee-hee) need barrels and get them second-hand from wine/sherry/port etc. makers.
Though I do not know what industries need the rather unique properties of barrels any more. [the flat-pack aspect]
Don't the older Scottish distilleries do the same? Their wiskey does taste better than bourboun....
Pics attached are of the rickhouses, and the still output - called "white dog" aka "moonshine"...
For some reason the rickhouses make me think of communist-era dormitories...
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