The fashioning of oak timbers into barrels for wine and spirit maturation, known as Cooperage, has been an artisan trade continued at Seppeltsfield since the 1800s. During the growth of Seppeltsfield in the early 20th century and particularly as a result of British 'imperial preference' demand, barrels tailored for red wine, Brandy, Sherry and Port were crafted on site and exported in large volumes.
We are proud to be continuing this trade on-site at Seppeltsfield through resident Master Cooper, Andrew Young. Andrew specialises in the careful dismantling of old barrels from the Seppeltsfield inventory, where the individual oak staves are resized, the interior of the barrel is then fired, as charcoal acts as a filter, then reassembled with a finished raw exterior to encourage further maturation of spirit.
This process involves traditional hand-tool techniques and allows for the release of various sized barrels, from 10L to 150L - perfect for those looking to cellar their favourite spirits at home.
Utilising seasoned American and French oak barrels, our Master Cooper gives the reclaimed oak a second chance at life to benefit the spirit enthusiasts.
To guarantee the quality of all Seppeltsfield barrels, they are kept filled with seasoned fortified wine to keep them in optimum condition.
To best care for your barrel we recommend topping with spirit as soon as practical. Your barrel does not need to be treated with water, as it has been pre-tested by the Cooperage team.
To prevent your barrel from drying out and potentially leaking, we recommend keeping your barrel at least half full of spirit. This will ensure the wood is kept well-seasoned and full.