“Bousinage” or toasting of the casks transforms macromolecules in the wood

After shaping, the casks are toasted.

The goal of “bousinage” is to develop the wood’s aromas, such as vanilla and toasted bread.

From a chemical standpoint, this “cooking” partially decomposes the wood’s macromolecules into smaller aromatic molecules, which will be easier for the eau-de-vie to absorb. (The macromolecules in wood are lignin, cellulose and hemicellulose).

The intensity of the toasting influences the sensory characteristics of the eaux-de-vie

Each level of heat intensity corresponds to an aroma profile, with a balance between the various volatile compounds formed.