• To supplement oak character in older cooperage.
• During fermentation of all wines
• To enhance flavours and aromas of wines
• For premium sherry, port and dessert wine production.
• For aging of brandy and certain other distilled spirits

• precise control of optimium oak characteristics
• uniform quality
• longer useful life of oak barrels
• greater overall economy
• two different styles, Premium & Toasted

Oakmor Premium - An oak considered by many winemakers to have European characteristics

Oakmor Toasted - All of the desirable characteristics of a toasted oak barrel but in granular form.

Winemakers and connoisseurs are well aware of the desirable effects of aging wines in oak as well as fermenting wines in the presence of oak. Proper oak aging of wines is still considered an essential part of the traditional art of the winemaking. It is the natural extractives from quality white oak wood that would contribute to this improved and more complexed bouquet and flavour of wine. These desirable oak extractives can be derived precisely and uniformly from Oak-mor white oak.

OAKMOR Granular White Oak can be used either during fermentation of any wine,

especially premium white varietal wines and it can be added either as

a oak blending wine or in the granular form to any wine after fermentation.