Wood, Whiskey and Wine: A History of Barrels

(Hardback)

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Description

Wood, Whiskey and Wine is a unique and enlightening account of the significant, but rarely acknowledged, function of wooden barrels over the past two millennia. Always adapting to the requirements of the day, barrels have changed the face of the global economy and ensured the safe passage of provisions in times of peace and war. Intrinsically linked to the use of wood and ships, the barrel evolved to become a flexible and vital component of the world's shipping industry, transporting not only wine and beer but also everything from crude oil and explosives to nails and Tabasco sauce.

Reviews

"Wood, Whiskey and Wine is an enlightening study of this humble wooden receptacle. In simple, non-academic prose, Work traces the wooden barrel from its Celtic roots, through its heyday as a necessity for seafaring industries, to its current utility in aging alcohol. . . . Casual and concise, this is a book for every wine drinker who enjoys a bit of history."-- "Terroirist"
"Henry H. Work, a cooper himself since the '70s, takes us through the two millennia-long story of cooperage--from the birth of the trade to the evolution from bucket to barrel to its function in beverage to the uncertain future of the craft. This is an interesting and thorough look at the modest container's significant role in history. It's sure to give any beer, wine, or whiskey enthusiast a serious (metaphorical) rager."
-- "CRAFT magazine"
"There is plenty in it of interest, and not just for the many fans of wine and whiskey. . . . Work sets out to demonstrate the technological, cultural, and economic importance of barrels from their development, probably before 500 BC, to their ubiquity for storage and transport from the Middle Ages until the early 20th century. . . . Wood, Whiskey and Wine provide a snappy alliterative title and happen also to be Work's own direct experience; he is a cooper who has worked in the vineyards of Napa Valley, Kentucky whiskey distilleries (he knows to spell it without the "e" when talking about the drinkable stuff) and in New Zealand." -- "Spectator"
"Work has done a fine job directing the spotlight toward an object that seems to beg for inattention. Although much diminished from their peak a century ago, coopers are today thriving again with American bourbon makers clamoring for new casks. (Federal regulations require that anything labeled 'bourbon' be aged in new oak casks). The number of craft spirits producers has also surged in the past decade, and barrels are suddenly in short supply. Among vintners, high-quality barrels also remain in high demand, although makers of cheaper wines have embraced workarounds, including the use of oak chips and short planks placed in stainless steel tanks. Work offers a breezy tour through all this and more. When you reach the end of this book, I can pretty much guarantee you won't think of barrels the same way again. Next time you pass a geranium planter made from an old whiskey barrel cleaved in two at Home Depot, take a moment to pause and pay your respects. This was the container that built America."
-- "Wall Street Journal"

Author Bio

Henry Work is a cooper who has worked in the vineyards of the Napa Valley and California and the whiskey distilleries of Kentucky. He has written extensively on the subject, including for Vine and Wine Technology magazines. A native of the U.S., he lives in Nelson, New Zealand.