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CADUS only buys French oak as defined by the French Coopers Association to its suppliers
Every day a team of coopers is responsible for sorting and choosing only the best quality rough staves from the different forest origins.
Raising and heating procedures are carried out using oak wood fires, based on 2 measurable parameters: temperature and duration.
Toasting develops a large palette of aromas. The combination of fire, heat and water affect the chemical composition of the oak and produces new sensory elements.
Cooking temperatures and times, coopers use protocols methodically tried and tested over time and based on experience.
It has taken decades of hard work, self-questioning, research and development to arrive at the procedures now used. The detailed protocol, however, is kept secret by CADUS and is never divulged.