A documented intake process that verifies cask identity and provenance, inspects structural and sensory condition, stores the cask appropriately, and exposes leaks with water or steam before spirit filling.
Cask intake turns a purchased or returned vessel into a traceable production input.
Purpose
Confirm that the cask received is the cask specified, identify defects before spirit is at risk, and prepare the vessel for filling without obscuring its prior use or condition.
Inputs
- Purchase and provenance records
- Supplier identity and prior-content information
- An empty cask with closures intact
- Inspection light, odor-free water or steam, bung and closure materials
- A receiving and preparation record
Sequence
- Match the cask to purchase, producer, former-content, dump-date, and transport records.
- Inspect the exterior, hoops, heads, staves, croze, bung area, and signs of leakage or contamination.
- Open and inspect the interior condition and aroma; quarantine anything structurally doubtful or sensorially unsuitable.
- Store empty casks to limit drying, contamination, and provenance loss.
- Before filling, swell or steam the cask as appropriate to expose leaks.
- Drain fully, recheck condition, record the result, and release or divert the cask.
Outputs
A cask accepted for filling, routed to repair, rejected, or quarantined, with provenance and condition preserved.
Controls and cautions
Do not treat an “ex-bourbon” or “ex-sherry” label as complete provenance. Water or steam exposure, time, temperature, sanitation, and drainage must be controlled for the cask and production context. Worker safety and contamination-control procedures govern the physical operation.
Evidence
Matt Strickland, Cask Management for Distillers, PDF pp. 201–208 / ebook pp. 163–170, verified in the complete 247-sheet review.
