OAK MASTER® . Smart and active closures to infuse oak compounds inside the bottle!
“WE APPLIED THE REVERSE ENGINEERING IN THE BARREL AGING PROCESS AND WE CREATED THE FIRST DISRUPTIVE, SMART AND ACTIVE CLOSURE FOR WINE, BEER AND SPIRITS.
WHY?
Create the flavor complexity of maturity without the wait!
What happens in a wooden barrel to transform a throat-burning white spirit, beer or a young wine into something rich and complex is akin to alchemy, a gift from the nature, which requires a hard work of years before the magic elixir is ready.
At least, that’s the veneration with which it’s treated in the spirits industry. Beyond the value imparted by the necessary logistics of waiting for a spirit, beer and wine to reach maturity—meaning it is in finite supply and most often expensive—there is an ethereal flavor that comes from aging which hits each part of your tongue in different ways.
Or perhaps not. That was what Oak Master® set out to challenge. “I was tasting a Reserva Wine from Rioja Alta which had this complexity and depth, he says. “I wanted to see if I could harness that depth without having to wait 2-3 years.
That was the starting point, and since then we’ve done lots of investment in oenologic tests, opening our own LAB under BRC guidelines, and protected our system and designs extensively by patents round the globe.
MADE SIMPLE and preserve the environment. Quite simply, Oak Master® wanted to impart the flavor quality of maturity into an un aged drink.
Maturity and age are often muddled up; age is the physical passing of time, but maturity, in the words of Oak Master® creator “comes from a balanced development of character received from the influences that we find on the nature”.
By using infusion closures with the wood of single Oak Tree we can release phenolic compounds , aromas and nuances within 10 weeks to 75 thousand bottles by other side wine aged on barrels at list we need 50 Oak trees to manufacture those barrels and then wait for a min. 9-12 months with enormous costs in energy, space etc… obviously barrels will be re-used by losing a great part of the compounds released on the “first wines”. Oak Master® products common aspect is the high valued new wood nuances and complexity .
The boundary-pushing—Sammy Soriano - who creates Oak Master® Lab , set out to explore these Oak elusive flavor sets, becoming years of R&D, reaching out to experts in various fields, supported by Oenologists, UPV University, Chemistry and Food Science Technology Experts.
WHAT WE DO?
Experimenting with the innovative infusion closures made with toasted oak rods manufactured from tonnellerie staves, with different weights, toasted degrees, and oak origins. In words of Oak Master® creator “not many years ago families drank the same type of coffee that mothers prepared daily, now each family member can have a different coffee depending on the capsule they selected.
Our system is similar to Nespresso, depending on the Infusion Closure that you use to infuse your own spirits, beer or wine, you will get different aromas, notes, nuances and colors depending on the toasting, and the origin of the Oak of the closure selected.
It’s not only bartenders trying their hand at cheating time; new technologies as Oak Master® have allowed distillers to get in on the game too. Aged spirits are deeply complex and each step of production facilitates the next, which means tinkering with the process is like a game of chemical chess, always anticipating the liquid’s next move.
Distillers have been known to hasten the aging process by using small barrels—to increase the surface area of wood against which the liquid comes into contact—or by putting wood chips into the mix. That is considered questionable enough in the industry, so when Oak Master® came along in 2016 with his Alternative Infusion Closures, an invention he claimed could age a spirit in a matter of weeks, it created a storm of controversy.
Oak Master® opted to create the effect of maturity in wines, beers and spirits.
Oak Master® discovered how to force a key stage of maturation by catalyzing the same chemical reactions that happen in a barrel. Oak Master® treated liquids are not an aged spirits, beer or wine, but it has the chemical hallmark of maturity—the same color and fruity esters—and critics were fascinated and impressed in equal measure This innovative system maintains the primary notes without negative hints produced from the oxidation processes derived of the past of the time.
Distillers as Bepi Tosolini in a “infuse your self” Grappa concept and the Oak Gin Waterloo by Fermes de Mont St. Jean, as others as vara/palo® organic wine, Glen Oak® beer and Dame Jeanne Brut Vintage are the brave first companies to trust on OAK MASTER® DISRUPTION!
WHAT MATERIALS DO WE USE?
SYNTHETIC PART:
Thermo plastic elastomer based on SEBS (directive 2002/72 // EC Royal Decree 118/2003) Ref: EEU Regulation No. 10/2011 of good practices for the manufacture of plastic products in contac with food in the GROUP 1. UNE EN 1186-3: 2002, UNE
EN 1186-1: 2002, migration values> 10mg7dm2 allowed. AND UNE-EN 1186-3 according to report AT- 69/13 Based on ASTM F 1307-02 (2007). BRC CERTIFIED ISO 9001: 2008.
Health Reg. No. 39.03640 /
WOOD PART:
OAK MASTER® infusion closure wood is derived from the same selection and under goes the same aging procedures as the rough staves used for manufacturing high quality barrels:
Oak Master offers two options for meeting varying objectives with exceptional precision:
• FRENCH OAK Haute Futaie sessile oak, for complex notes of oak accompanying the fruit, an increase in volume with no excessive structuring and for preserving balance on the palate.
• AMERICAN OAK from Midwest and Appalachian forests, for promoting a more intense aromatic expression (ripe fruit, mellow oakiness), volume and sweetness on the palate.
Two to four months contact time is generally sufficient to obtain these objectives.
Medium toast: For optimum aromatic complexity, giving priority to fruit and roundness on the palate. Increasing extra grade of color to whisky compare to M+toast.
M+ toast: For promoting the supply of compounds derived from the toast (notes of coffee, vanilla and spices).
It is suitable for food contact and has not followed any chemical treatment, is the subject of a control plan for organo halogen compounds likely to be the origin of mold taste (compounds analyzed: PCP, PCA, TCA, TCP, TeCP, TeCA, TBA, TBP).
Therefore, these products are suitable for food contact and conformity:
European Regulation EC 1935/2004 on materials intended to come into contact with foods.
European regulation EC 2023/2006 on material intended to come into contact with foods.
European regulations CE 1507/2006 and CE 606/2009 on the use of Wood in the making of wines.
Resolution No 03/2005 of the oenological code = Pieces of wood used for the production ofwine, adopted by the OIV (International Organization of Vine and Wine).
Oak Master® infusion closures are produced with oak wood, which has been matured and toasting, at a minimum temperature of 140 ° C during at least 60 minutes.
