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The book explores the centuries-old relationship between oak casks and the maturation of wines and spirits, tracing the craft of French cooperage company Charlois from its roots in the Bertranges Forest. It details how the oak barrel functions as an instrument of maturation, structuring tannins, enabling micro-oxygenation, and shaping aromatic evolution across red and white wines, champagnes, cognacs, bourbons, whiskies, and rums. Featuring photography by Christophe Deschanel alongside writing by Thierry Dussard, the work spans seven locations across France, Scotland, and the United States, documenting techniques such as stave replacement and barrel re-charring. A preface by chef Alain Ducasse and an afterword by sommelier Éric Beaumard frame the broader cultural and culinary significance of the craft.
