Once the optimum level of dryness has been reached, the wood will enter the factory and the roasting process will begin. A fundamental part in the art of cooperage since it will provide a modification in the structure and chemical composition of the wood.
It is the fire that commands the roasting of the stave, which will be according to its duration, light, medium or heavy depending on the needs of the client. The toasting time, the intensity of the fire and the temperature vary the character profile of the compounds content that the wood will provide. Therefore, the choice of this process will be decisive to achieve the aroma, taste and colour that the client requires.
The degree of toasting will also make it possible to caramelize the sugars in the wood, that is to say, it will influence the aromatic profile in some way. Thus, with a light toasting creates a greater aroma and provides flavours such as coconut, vanilla or fruity flavours. A medium toast gives a better sensory balance by providing flavours of honey, coffee or roasted nuts. A heavy toasting eliminates the aggressiveness of the tannins producing caramelized flavours.