Visiting SMNC was absolutely fascinating. I have read plenty about the forests where the oak is grown and harvested; how the timber is aged, exposed to the elements for at least 2 years; the stages of wine-barrel construction and the whole toasting process. But all that reading did not prepare me for just how interesting it was to witness the entire smoky, aromatic operation in person.
SMNC can produce about 100 barrels a day. If the process is done entirely by hand SMNC can only make 30 barrels a day: it takes 7 years of making barrels by hand before one can be considered a master cooper. Brilliant.
