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- We send the payment order to the bank where the current account of our organization is opened.- The bank transfers the required amount to our personal account for refunds in Yandex.Checkout.
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Payment upon pickup
- Possible after receiving confirmation of the availability of the goods you ordered in the store.
- Our manager will inform you about this by calling you by phone after you place your order.
- Payment for an order with the selected delivery method “Pickup of the order” is made in cash at the cash desk of our store.
Delivery
Delivery methods in Moscow and the Moscow region
Standard delivery by courier in Moscow within the Moscow Ring Road:
- Delivery of goods worth less than RUB 3,000. - 400 rubles.
- Delivery of goods costing from 3,000 - 5,000 rubles. - 300 rubles .
- Delivery of goods: total cost of more than 5,000 rubles. - FOR FREE .
Same-day delivery in Moscow within the Moscow Ring Road costs from 600 rubles, depending on the size and weight of the order.
Standard courier delivery in the Moscow region:
- Delivery within the Moscow region up to 5 km. from MKAD – 600 rub.
- Delivery within the Moscow region from 5 km. up to 10 km. from MKAD – 700 rub.
- Delivery within the Moscow region from 10 km. up to 20 km. from MKAD – 800 rub.
- Delivery within the Moscow region from 20 km. up to 30 km. from MKAD – 900 rub.
- Delivery within the Moscow region from 30 km. up to 40 km. from MKAD – 1100 rub.
- Delivery within the Moscow region from 40 km. up to 50 km. from MKAD – 1200 rub.
- Delivery in the Moscow region from 50 km from the Moscow Ring Road - 1200 rub. + 25 rub. per kilometer.
Pickup from retail stores website
After placing an order, a ShopBarn manager will contact you to confirm the availability of all ordered items and agree on a pickup date for the order. Order processing occurs during store business hours; order assembly takes from several hours to several days, depending on the availability of ordered items in the warehouse of the pickup store. After agreeing on the order, the order is placed on reserve for 3 days.
Sessile oak is truly magical, because the transformations that occur with drinks can hardly be called anything other than a miracle. Until now, some people believe that cognac and whiskey are tinctures of secret herbs and spices, and therefore they invent their own formula for purifying and tincture of moonshine. In turn, Western producers also did not seek to reveal to us the main secret of cognac. And the secret is simple: the drink is made by a barrel - a barrel made of rocky, “tasty” oak. But it does not grow everywhere - in Russia only in the mountains of the Krasnodar Territory and also in the Crimea.
While people are figuring out what’s what, our Ukrainian friends and brothers have started producing barrels from the oak they grow - this is pedunculate or common oak. They even commissioned a study from Ukrainian scientists, which states that this oak can also be used for aging. But European experts either did not read this treatise or did not agree with the conclusions, because they did not want to buy this oak. This greatly affected the price.
English oak wood is not suitable for winemaking and cognacs, so it is much cheaper. While a cube of sessile oak blanks (rivets) is exported at a price of 1800 Euro. But cheap oak made it possible to make cheap barrels, offer cheap wholesale prices and, as a result, these cheap oak barrels flooded online stores. The disadvantages of cheap oak barrels began to emerge:
The oak is loose, the drink seeps right through the stave. They increased the thickness of the rivets and began to use radial cutting of the logs (the so-called “split oak”). But this does not always help - then they came up with “waxing” - impregnation of the wood of a preheated barrel with hot wax, under the pretext of “reducing evaporation losses.” Therefore, it became a rule to ask the seller: “split oak?”, and “what is the thickness of the staves?”, “Are the barrels waxed?”
English oak also has an unsuitable biochemical composition; in other words, it is “tasteless”. It doesn't make a splash and doesn't live up to expectations, often giving the drink a yellow-green tint and a sour woody taste. Then they came up with the procedure for “Preparing the barrel” - long-term (up to several weeks) soaking with frequent changes of water, steaming and brewing the barrel with boiling water.
English oak faucets deteriorate over time. We came up with the idea of removing the faucet for the duration of the exposure and inserting a plug into the hole. But cork can pass through fibers and will also become unusable over time.
And now for the good stuff! This is not all about our barrels! Our barrels made of dense rock oak are free from these disadvantages. High density - the drink impregnates 1.5-2mm deep, even without radial riveting. Despite this, we prepare radial and semi-radial riveting using the method of complex cutting of logs (see figure). This allows you to reduce the amount of waste compared to the “split” technology, when the log is split into sectors, from which rivets are then cut. Also, high density allows you to reduce the thickness, making the barrels sleeker and lighter. We also do not recommend waxing - it creates a film and can disrupt the aging processes that require the participation of atmospheric oxygen - the barrel must “breathe”. We cover the surface with oil - the barrel breathes, dark streaks do not form from the water, and it has a beautiful “golden” appearance.
We steam the staves before bending, so our barrels are already steamed. After bending, it is necessary to warm up the barrel in order to relieve stress and the tree “remembers” the new shape - a barbecue pipe with burning oak coals is placed in the frame, and the barrel also receives heating and firing. Our rock oak is “cognac”, so medium roasting imparts more caramel-fruit aromas due to the caramelization of the viscose. Stronger roasting can impart a bitter aftertaste, which, however, softens over time.
Stainless steel is not used for hoops - it is more expensive, slippery and does not work well under compression and tension. In our opinion, this is an attempt by Ukrainian colleagues to add at least some plus to their barrels made of unusable oak. To do this, they even have to rivet the hoops to the tree so that they don’t slip off. This is not acceptable - hoops should be able to be tapped.
Excerpts from articles from websites of barrel manufacturers and comments to them:
“To make barrels from split oak, logs are used as blanks, which are split along the grain along the entire length. With this method of making riveting, there is no disruption or damage to the fibers.” This is true only for a barrel and each stave for it will have to be made manually: split the log of the required length into blanks with an ax, dry it, and then use plows to give the staves a parabolic shape. In this case, torn fiber will appear when cutting the morning groove and the ridge of the bottom.
“Due to the fact that the log is not sawn, but split along the grain, only 25% of the volume of the oak trunk is used to make staves for barrels, and the remaining 75% goes to waste.” In reality, with radial sawing, the ridge is split into sectors, which are then sawn. The author of the article does not take into account that the yield of radial and semi-radial boards ranges from 30% to 45%, it depends on the equipment and the craftsman. Modern equipment allows us to produce up to 60% of boards with radial and semi-radial cuts.
“When making staves using the sawn method, oak wood is cut into boards, regardless of the direction of the grain.” The author of the article does not take into account the existing types of cutting: radial and tangential. With a radial cut, the cutting plane passes through the core of the trunk. Radial cutting of wood is a method of cutting a log in which all the fibers in the board run along the direction of the annual rings, resulting in boards with the direction of the annual layers at an angle of 90-45% to the face.
“When making staves for barrels using the split method, all the fibers are closed over the entire surface.” The author of the article does not take into account the anatomical structure of oak wood and the conductive functions of tissues.
“Due to the deep penetration of the drink into the pores of the oak, after using the barrel it is not possible to completely wash it and the remains of wine and other materials cause mold to form from the inside.” The formation of mold from the inside is not directly related to washing the barrel. Strong drinks are a reliable antiseptic. Wines and wine barrels are susceptible to disease. To reduce the risk of disease, both wine and wine containers are fumigated with sulfur. Diseased barrels often require opening and updating the working layer. We can clean and re-fire a barrel made from any stave.
“It is not recommended to store cognac spirits in sawn oak barrels; they will definitely leak out. To solve this problem, barrels are coated with wax, but the coating disrupts gas exchange inside the barrel, which creates the effect of storing the drink in a plastic container.” The author of the article does not take into account that radial and tangential rivets undergo mechanical processing, as well as the fact that the structure of beeswax is porous and does not interfere with gas exchange, but slows it down. In addition, this seller offers waxing of a regular oak barrel and a split oak barrel. Coating with beeswax significantly reduces losses during long-term aging of the drink, especially in small barrels, in which the maturation process takes place faster.
Study the information, draw conclusions, ask questions.
It is difficult to imagine that nowadays manual labor is used to make rivets. The cost of such a barrel will be high. Where can you find such a number of coopers capable of making a barrel hand-to-hand to ensure a small fraction of the demand?
Radial cut wood has high wear resistance and is resistant to external influences. The radial cut board has a shrinkage coefficient of 0.19% and a swelling coefficient of 0.2%. Tangent has twice the performance. Shrinkage and swelling of the “tangent” occurs along the width of the board, and for radial cut boards along the thickness.
The technology for preparing durable oak barrels for home winemaking is constantly being improved and developed. The traditional method is to split oak blocks, up to 1.2 meters long, along the grain. The method provides many advantages; it is widely used in the manufacture of the main barrel set along the generatrix of the cylinder, called rivets.
The integrity of the longitudinal grain of the wood, which has not been cut by a circular saw or band saw, prevents the lateral penetration of wine products through the staves and their subsequent evaporation. To reduce losses, split oak is used to make barrels; it is of particular importance for maturing homemade cognac or whiskey. Back in the Middle Ages, winemakers noticed the loss of a valuable drink and called this phenomenon “the angel’s share.”
Using the method of trial and error, craftsmen-barrel-makers came up with and tested a number of technological techniques in the wine industry that allow them to preserve the high-quality final product of distillation.
Different species and varieties of oak source material for making barrels for wine and moonshine give different tastes to wine and spirits. Each type of oak wood, embodied in a unique barrel, will find its fans, who will find a wide selection and will be able to buy barrels made of split oak in Moscow, on the pages of the Rost company website.
Inexpensive, durable split oak barrels
In our store you can experience all the benefits that our cooperation with you provides. We offer a large selection of durable domestic oak barrels, made using traditional Russian technology of hand-splitting blanks for staves.
We are waiting for home winemakers in the online store of the Rost company. Only here you will be offered real prices for barrels for your creativity. All oak barrels are made using classical splitting and processing methods, they have:
- low market value of oak barrels adapted for home winemaking;
- optimal container volume for infusion or serving;
- high quality in ancient manufacturing traditions.
We ask you to pay attention to the classic, time-tested technologies for producing barrels for any home winemaking needs. All products have a manufacturer's warranty. The strict selection of goods at the wholesale level, produced by the Rost company, is an additional guarantee of your successful purchases!
To store products or infuse drinks, it is necessary to take into account a number of factors:
- material;
- cooking method;
- additional fasteners.
Without understanding what the difference is and which barrel to give preference to, there is a risk of choosing a low-quality product and spoiling your supplies when stored in it. In the article you will learn what material to choose, what important characteristics the design should have, of course, split oak - what is it?
What are barrels made of?
Wooden containers are made from almost all types of wood. However, not all of them are suitable for a particular function. Not every tree is suitable for storing liquids or different types of cereals and vegetables. Not every treatment will protect the material from rotting, damage and pests. And to infuse drinks, such as wine or cognac, you need your own special varieties of trees.
In this article we will look at the use of split oak for making barrels, and also tell you how to distinguish this material from other types.
What to give preference
To prepare material for making barrels, use two options:
- Split method.
- Sawing
The latter method violates the integrity of the fibers. The material turns out to be short-lived and of low quality. When cutting, the integrity of the fiber weave is disrupted. Wine, jam, and pickles saturate the walls of the barrel, penetrate to the surface, seep through, and eventually flow out of the vessel. Then they can become moldy and begin to bloom, since it is impossible to wash a sawn barrel after containing anything.
Split oak is used to make wood materials by splitting.
This preserves the integrity of the fibers.
Using split oak allows you to avoid all the consequences that threaten when cutting wood. The fibers remain intact and do not allow the contents to penetrate the walls. Such barrels can last more than 100 years. Today, there are still pre-war high-quality versions in which pickles and alcohol-containing drinks are infused.
If you read our article about types of wood for wooden barrels, then you know that, in addition to oak, it is also recommended to pay attention to containers made of linden, birch and cedar. Of course, when choosing a barrel, you should clearly understand for what purposes it will be needed. This will allow you to select the appropriate material.
Oak barrel- a universal option for both alcohol and other products. Strong and environmentally friendly, it will not only preserve the quality of the contents, but also give it its own special smell.
Barrels made of cedar and birch will be less versatile. The last two are mainly used for pickling and storing candied fruits. Cedar is an expensive material, and oak is practically in no way inferior to it. Except that the price will be much more affordable.
How to choose a split oak barrel
Today you can find many offers from coopers for the sale of products made from chipped materials. However, trust but verify. To choose a quality product, you need to understand how to distinguish a split oak barrel from all other options.
It's not that difficult. Pay attention to the weave of the fibers. Consider the natural wood grain on the barrel. You need to examine the walls around the lid. The split oak stave retains its conventionally horizontal pattern. The stripes should not go vertically, but along the circumference.
Another way to distinguish split oak from other materials is to pay attention to the price. Barrels made from sawn billets are much cheaper. And their production takes ten times less time. They can be used for storing bulk products, apples, but are not recommended for wine, drinks, pickles, etc. The natural pattern at the end of the barrel will look chaotic and vertical.
The main difference between a split oak barrel is quality. It will serve you, your children and grandchildren. Its shelf life is unlimited and averages 100 years. Due to the complexity and time required for manufacturing, it costs much more than the option made from simple oak boards. But in the latter case, there is a risk of getting rid of the barrel very soon due to flowering or other spoilage.
Where wood from split oak is used, in addition to cooperage, is in the manufacture of dishes and finishing building materials, such as shindel. But barrels are still the most popular. The hardiest “long-livers”, high-quality and environmentally friendly, are created from split wood.