About the film

● Drying the “merrains”

● Making the heads

● Assembling the staves

● Warm-up (“chauffe”) and shaping (“cintrage”)

The wood is moistened regularly as it is subjected to the fire, softening the staves.

During this warm-up period, a hoop placed at the base of the cask is progressively tightened so that the staves come together, ultimately joining without the need for glue or nails.

● Bousinage

The intensity of toasting (“bousinage”) greatly influences the characteristics of the eaux-de-vie. The smell of bousinage evokes that of freshly baked baguettes.

● Bung hole

● Fitting the heads

● Testing for leaks

After the last finishing touches, the cask is tested for solidity and injected with boiling water to reveal any leaks.