At Kádár Hungary, barrels are handcrafted. While we employ machines for cutting and sanding, barrels are raised, toasted and finished by the most experienced cadre of coopers in Hungary. This core of experience gives the consistency winemakers require.
Wood lots are inspected upon arrival, aged for at least twenty-four months and up to thirty-six and carefully selected again before production. Detailed inventory management allows us to maintain the same forest blends from lot to lot.
Working with feedback from winemakers in Tuscany and California, we have extended toasting times and lowered the flames to provide a deeper toast so critical with tight grained barrels while avoiding burning and blisters. Deeper lower toast accentuates the brown spices of cinnamon, nutmeg, cloves in the barrels without the attendant smoky bacon flavors.
TESTING Each barrel is tested to 1 atmosphere pressure to ensure integrity of the barrel in the cellar. Barrels are finished and packaged to arrive in prime condition at harvest.