After we sold out of our 2020 subscription, we received quite a few messages from customers who were disappointed to have missed it. We felt really bad. So we decided to produce an extra 500 Collectors boxes.
Those boxes will not be ready before April but if you don’t mind receiving your Collectors box a few months into your subscription, then this is for you.
Each month and for 12 months, you will:
On Month 4 you will receive our first Limited Edition Subscription box.
The Subscription fee is $34 a month. Free shipping on all monthly boxes.Subscribe now
We’re now onto the final part of our journey into the world of barrel-aging and how the process of barrel-aging is so vital to the creation of our signature fragrances.
It’s well known that French Oak and American Oak are hugely popular in creating wine and spirits and are used almost exclusively in specific regions of France and the U.S. However, that doesn’t mean that there aren’t mavericks out there willing to see what other types of wooden barrels can be used.
At Scents of Wood, we’re mavericks ourselves, so it’s no surprise that we’ve gotten pretty interested in using alternative barrel types as well, especially if they can bring something new to the craft of our fragrances!
So, in today’s blog, we'll be exploring the world of Acacia and Chestnut barrels and how they can change the complexion of the beverages they make. We’ll also delve into how we use these barrels to infuse new and exciting flavors and textures in tour signature scents.
Using Acacia for wine barrels is a relatively modern take on the barrel-aging process, with only a handful of wineries across Europe and the states using them. Acacia barrels are, in these cases, used primarily for Sauvignon-Blanc, where the added texture provided by the wood is considered beneficial to the feel of the beverage.
The added texture of acacia is its most immediate quality, translating to a smooth, almost creamy feeling in the mouth when drunk as part of the wine.
When used for our fragrances, acacia barrels infuse our scents with a creamy vanilla flavor that is delicate and sweet. Acacia barrels also allow greater depth from the aroma as well, allowing the aromatic qualities of the scents other ingredients to shine through.
Our Cedar in Acacia fragrance exemplifies the qualities of acacia-barrel-aging brilliantly, where the warm and spicy textures are married delicately with the spicy and fruity flavors. The result is an enthralling aroma that feels exotic and untamed to the senses.
Traditionally, chestnut barrels have more frequently been used for transportation than aging and are typically discarded after use. Chestnut wood is far more abundant than French and American Oak as well, making it well suited as a cheaper alternative for transporting products.
However, that doesn’t mean that the wood has no use from a barrel-aging perspective. Chestnut barrels are known to have a profoundly unique effect on wines when barrel-aged. Chestnut wood is more porous than oak, making its effects on stored liquids far more volatile as a result.
Typically, a barrel-aged wine in chestnut barrels will have a similar profile to oak barrels. However, because of the additional volatility, the intensity of flavors will usually be somewhat larger. For those looking for intense, spicy, and bold flavors - chestnut barrels are the way to go.
Our Vetiver in Chestnut fragrance is a significant beneficiary of the chestnut barrels' additional intensity, with sweet citrus flavors infused with complex spices and textures to make the bouquet a wholly unique and rewarding experience.
That’s it for today’s blog, be sure to check back in the week as we delve deeper into the exciting world of luxury barrel-aged scents for the home and personal use.