As far as the current barrel-conditioning industry is concerned, because wine barrels are no longer a by-product of the sale of sherry wine, and the whisky industry's demand for sherry barrels has already reached a scale sufficient for the industrialization of "barrel cleaning", it has also developed. Customized production.
Distillers can discuss with job email list sherry barrel manufacturers about "barrel material", "toasting degree", "sherry type and wine age used", "how to age the barrels during the conditioning period (upright / horizontal) ” to customize. Finally, according to their needs, complete the barrel moistening period ranging from half a year to two and a half years, or even longer, and according to the barrel moistening technical specifications revised in May 2021, those who want to mark Sherry cask, the barrel moistening time must not be lower in 1 year.
The previous attempts mentioned above were all aimed at simulating "young oak barrels that have aged sherry for varying periods of time". Therefore, in practice, the barrel moistening industry, whether it is the use of new barrels and the adjustment of the barrel moistening period, generally meet the conditions that would have been encountered at the beginning. The only difference is "the type of sherry used and the age of the wine". In today's practice, most of them use relatively young wine types, not sherry for sale.