THE OLD TUN
FOR ALL THINGS SPARKLING
THE STORY
A small, virtual beverage company based in the heart of the Niagara's vineyards and orchards, The Old Tun was founded out of the desire to create a broad range of interesting, small batch products with unique profiles.
With experience in the wine, cider, and beer industry, we aim to deliver an ever-evolving line of intriguing, delicious, and distinct products from the bounty of our backyard.
THE STORY
A small, virtual beverage company based in the heart of the Niagara's vineyards and orchards, The Old Tun was founded out of the desire to create a broad range of interesting, small batch products with unique profiles.
With experience in the wine, cider, and beer industry, we aim to deliver an ever-evolving line of intriguing, delicious, and distinct products from the bounty of our backyard.
THE MAKER
Throughout his experience in the industry, founder and sparkling beverage master, Ramsey Khairallah, has always been drawn to interesting, complex, and distinct beverage styles. Whether it be apples, grapes, or honey, Ramsey's unique approach creates the imaginative products that we wish to showcase within The Old Tun brand. Read below to learn about the different sparkling methods we employ for our creations!
THE MAKER
Throughout his experience in the industry, founder and sparkling beverage master, Ramsey Khairallah, has always been drawn to interesting, complex, and distinct beverage styles. Whether it be apples, grapes, or honey, Ramsey's unique approach creates the imaginative products that we wish to showcase within The Old Tun brand. Read below to learn about the different sparkling methods we employ for our creations!
Charmat Method
The Charmat method, also known as Méthode Cuvée Close, sees the base wine refermented in a sealed pressure tank rather than in bottle. The base wine is refermented in the Charmat tank with sugar and yeast until the desired carbonation level is reached, then filtered and bottled under pressure to preserve the carbonation. Charmat sparkling wines have seen an increase in popularity in recent years for being affordable and approachable.
Pressure: 3-5bar
bottle Conditioning
The original way to get bubbles into your brews, bottle conditioning involves adding a small amount of sugar and yeast to the base before bottling. The yeast consume the sugar, producing a bit more alcohol, but also producing carbon dioxide that gets trapped in solution. Bottle conditioned drinks have contain a fine sediment, or lees, from the aging process that are totally harmless, but very delicious!
Pressure: 1.5-2.5bar
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