Is Apple Cider Aged In Wood Barrels? (Answered)

Apple cider can be aged in wood barrels but it’s not the standard or popular method of production. The process of aging apple cider in wood barrels is similar to the process used for aging wine. The wood can impart flavors to the cider, and the aging process can also help to mellow out the flavors and create a smoother taste.

However, most apple cider isn’t aged in wood barrels, and the label on the bottle should indicate whether or not it has been aged in wood. Additionally, some manufacturers may use wood chips or other methods to simulate the flavor of wood aging without actually using barrels.

If you’re looking for apple cider with a distinct woody flavor, you may want to seek out brands that use wooden barrels for aging, which we’ll discuss below.

How Wood-Aged Apple Cider Is Produced

The process of wood-aging apple cider involves placing the fermented cider into wooden casks or barrels to impart flavors and characteristics from the wood to the cider. Here’s a general overview of the process, including the types of wood used and the specifications of the casks or barrels:

1. Selection of Wood: Cider makers typically use oak barrels for wood-aging cider. Oak is a popular choice because it imparts pleasant flavors to the cider while allowing the cider’s natural characteristics to shine through. The type of oak and its origin can influence the flavors; common oak types include American oak and French oak.
   
2. Barrel Size: Cider can be aged in various barrel sizes, ranging from small casks to larger barrels. The most common barrel sizes are:
   
   • Standard Barrique: This size is commonly used in winemaking and holds about 225 liters (59 gallons) of liquid.
     
   • Puncheon: Larger than a barrique, holding around 500 liters (132 gallons).
     
   • Hogshead: Even larger, holding about 300 gallons (1,136 liters).
     
   • Barrels can come in other sizes as well, but these are some of the most commonly used ones.
     
3. Preparing the Barrels: Before introducing the cider, the barrels are usually seasoned to remove any harsh tannins or unwanted flavors from the wood. This is done by filling the barrel with water or another liquid and allowing it to sit for a period to condition the wood.
   
4. Filling the Barrels: Once the barrels are ready, the cider is carefully transferred from its fermentation vessel into the wood barrels. The cidermaker must leave some headspace in the barrel to account for the slight expansion and contraction of the liquid due to temperature changes.
   
5. Aging Duration: The cider can be aged in the wood barrels for a specific period, depending on the cider maker’s preferences. Aging times can range from a few months to several years. During this time, the cider interacts with the wood, absorbing flavors, aromas, and tannins.
   
6. Monitoring and Sampling: Throughout the aging process, the cider maker monitors the cider’s progress and samples it periodically. This allows them to assess the development of flavors and decide when the cider has reached the desired level of wood influence.
   
7. Blending (optional): In some cases, cider makers might choose to blend barrel-aged cider with fresh cider to achieve a specific balance of flavors before bottling and final packaging.
   
8. Bottling: Once the cider has aged to the desired level, it is removed from the barrels and filtered if necessary. It is then bottled and labeled for distribution and sale.

The wood-aging process can add complexity, depth, and character to the apple cider, enhancing its flavor profile and creating a unique product. Different cideries may use varying types of wood, barrel sizes, and aging durations, resulting in a diverse range of barrel-aged ciders on the market.

Producers Of Wood-Aged Apple Cider

However, there were a few cideries experimenting with barrel-aged ciders. It’s essential to keep in mind that the beverage industry is continually evolving, and new producers and products may have emerged since then.

Some cideries that have been known to produce barrel-aged ciders include:

1. Eden Specialty Ciders: Based in Vermont, USA, Eden Specialty Ciders is known for its high-quality ciders, including some that are aged in barrels. They have experimented with various wood types, such as oak and bourbon barrels, to impart unique flavors to their ciders.
   
2. Farnum Hill Ciders: Another cider producer from New England, Farnum Hill Ciders, has occasionally offered barrel-aged ciders. They are committed to traditional cider-making methods and have experimented with different aging techniques.
   
3. Angry Orchard: One of the more prominent cider brands, Angry Orchard, has explored barrel-aged ciders as part of their “Cider House Collection.” These ciders are typically available in limited quantities and showcase unique flavors from the aging process.
   
4. Tieton Cider Works: Located in Washington State, USA, Tieton Cider Works has also dabbled in barrel-aged ciders, experimenting with oak and other wood barrels to enhance their cider offerings.
   
5. West County Cider: Based in Massachusetts, West County Cider has produced barrel-aged ciders on occasion, taking advantage of the aging process to add complexity to their ciders.

Please note that the availability of specific barrel-aged ciders from these manufacturers may vary over time, and it’s best to check with the cideries directly or visit their websites to see their current offerings.

Additionally, other cideries may have joined the trend of barrel-aging ciders since my last update, so it’s always worth exploring local and regional cider producers to find unique and innovative products.

Final Thoughts

Aging apple cider in wood barrels is more common for alcoholic beverages like wine, whiskey, and certain types of beer. The use of wood barrels in aging adds distinct flavors and characteristics to the beverage, enhancing its complexity and depth.

However, there are exceptions, and some cider producers might experiment with aging their cider in wood barrels to impart unique flavors and aromas. In such cases, the aged cider might be referred to as “barrel-aged cider.” These ciders are likely to have taken on some of the wood’s characteristics, similar to aged wines or spirits.

As the beverage industry is constantly evolving and experimenting with new techniques, it’s always possible to find variations of traditional practices. So, while aging apple cider in wood barrels is not a widespread practice, you might come across some specialty ciders that have undergone this aging process.