Translation of cask in Spanish:


barril, n.

Pronunciation /kæsk/ /kɑːsk/


  • 1

    barril masculine
    tonel masculine
    aged in oak casks añejado en barriles / toneles de roble
    • Whisky is always kept in oak casks that have already stored another alcoholic beverage: usually bourbon or sherry, occasionally port and Madeira.
    • Around 90% of bourbon is stored in their oak casks which, according to American law, can only be used just once.
    • Butter has been stored and shipped in wooden barrels, casks, tubs, and eventually paraffin paper and parchment.
    • It looks to be delivering fuel oil, but as the driver hooks up a hose from the back of the truck, it turns out the hose is suctioning out aged cognac from casks stored in dank caves below the castle for bottling at the modern plant down the road.
    • Even a quarter of a century ago, some port still came down-river on rabelo boats piled high with casks to be stored in cool port lodges.
    • The red wine came from casks stored in some mildewy dungeon and came in two flavors: extra-dry, which was completely undrinkable, and dry, which was merely bad.
    • Winemakers cook lesser varieties in casks stored in heated rooms or in steel vats warmed by hot water pipes or heating coils.
    • But the majority of Cyprus fortified wine is sweet, less distinguished wine, matured for a year in casks stored outside.
    • He revealed the secret of the pub's success lies in the oak casks where the beer is stored.
    • Armagnac is always aged in oak casks before being bottled and sold.
    • Some wines will undergo a further period of maturation in oak casks before bottling.
    • After resting for nine years in charred oak casks, the whiskey is drawn straight from the barrel and diluted to 86.6 proof.
    • The last is the ‘Reserve’ type, which is a special category of wines aged in small oak casks with the purpose of extracting phenolic compounds from the wood, and then in larger oak casks.
    • A general rule of thumb is that whisky which has been laid down and matured in former fresh oak sherry casks tends to be - after the correct period - a darker colour than that which is matured in refilled white oak casks.
    • Large Slovenian oak casks, producing wines with harsh bitter tannins have been replaced, giving soft supple styles, suitable for early drinking but still with huge ageing potential.
    • Well, it just so happens that the beneficial phenolic compounds found in the skins and pips of red grapes are also present in oak - and Armagnac spends years maturing in oak casks.
    • Further south the heady brew is cognac, aged in oak casks and sought out by connoisseurs around the world.
    • Distilled twice in the odd-looking Charentais still, with only the heart, not head or tails, of the run, then aged for many years in oak casks, cognac eventually acquires its distinctive, warm, woody, rancio flavour.
    • As a result, an increasing number of producers however have begun aging their tequilas in seasoned 50-gallon white oak casks imported from the U.S.
    • Bigger reds, such as Bordeaux's Cabernet Sauvignon, usually spend two years maturing in oak casks, as do Spain's gran reserva Riojas and Italy's brutish Barolos.