Casks or Barrels have been used for the maturation of wine, spirits and food items for 100s of years, with the aim of improving flavour. Initially used as storage vessels and for ease of transportation, the process of maturation and its results were most likely discovered by accident.

As ambient temperature rises, the wood of the cask expands causing the wine or spirit to be absorbed into the woods pores. As the temperature drops, the wood contracts, causing the liquid to withdraw. It is these temperature changes, known as cycles, that causes the interaction between the cask and liquid with which it is fuelled, and the extraction of flavoursome chemicals.

Oak is well suited for the making of casks and barrels, due to the natural porous structure of the wood which allows the casks to breath. This leads to Oxygen coming in and out of the casks whilst the liquid is held back. Causing a slow oxygenation of the wine or spirit.