The latest episode of Whiskey@Work takes listeners inside the world of toasted whiskey barrels, exploring how a subtle change in heat and technique can dramatically alter a spirit’s flavor.
Hosts Mark Houston and Rob Henry sampled Jack Daniel’s Single Barrel Heritage Barrel Toasted while breaking down how slow toasting, rather than full charring, draws natural sugars from the oak to create smoother, sweeter notes.
“Toasting is slower and gentler than charring,” Houston said. “It pulls the sugars out of the oak instead of burning through them.”
Henry added, “It’s less smoke, more caramel and vanilla. You get that soft, rounded sweetness instead of a heavy char.”
The episode traces the technique back to early European winemakers who discovered that lightly heating barrels sealed the wood and enriched the flavor. Modern distilleries such as Michter’s, Elijah Craig, and Woodford Reserve have since made the process a defining part of their whiskey character.
“Toasting gives whiskey a warmth that feels intentional,” Houston said. “The barrel doesn’t just hold the spirit. It shapes it.”
The episode blends history, science, and tasting notes in Whiskey@Work’s easygoing style, offering whiskey fans a closer look at the craftsmanship behind every pour.
