by BSC_Kilby » Fri Jun 18, 2021 2:41 pm
Depends on why the distillery purchased the specific oak. If it's because it's decent quality and a great price, you'd probably expect to re-toast and maybe char if you want the filtration knowing that you're not after the flavours and aromas left by the barrels previous occupant. If you're after imparting sherry flavour in a SMW you'd be aiming to keep the barrels as close to the condition they were in when they got emptied as possible.
My understanding of toast vs char is that toast gives the flavour and colour and char provides filtration via adsorption to remove/reduce negative characteristics in the new make.