"Rafa Cabello started work at the age of 14. He spent the first five years of his career preparing staves, the cut and curved wooden boards that form the sides of a cask, which are then secured with iron hoops. "That gradual learning matters because it's important to start with an appreciation for the wood - understanding its densities, its chemical systems, how one type of oak reacts differently to another," he says. "It all really starts in the forest.""
"As Cabello has it, coopering is "a job of art, one that requires a feeling for natural materials and processes, which makes the human part of cask-making very important," but also one of science. An appreciation of how a cask can mold the flavors of the liquid held within, sometimes for decades, is also necessary. One example: Thanks to differences in growth rates and local ecology, oak from Romania will be less dense, carry more grain and undergo greater oxidation."
Rafa Cabello began work at age 14 and spent five years preparing staves, developing an appreciation for wood densities and chemical systems. He leads Toneleria del Sur, a prominent Spanish cooperage whose Casknolia hand-made casks won Cooper of the Year in 2024. Coopering combines tactile craftsmanship with scientific knowledge about how casks influence liquids for decades. Oak origin and species produce distinct effects: Romanian oak yields more tannins and herbal notes; American white oak imparts sweetness; English oak gives hedgerow fruits and vanilla. Alternative woods like chestnut change color, and charring removes undesirable compounds while adding further flavour complexity.
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