goods, for every three puncheons of liquor, for every two pipes of wine,

First off, our barrels are made from American White Oak (Quercus alba).

coral, of which there was a storehouse filled, not only with branches,

for a lengthened period, and confined to his bed for upwards of twelve months.

Indeed, he is one of the longest-serving bakers, having been at Garvald 11 years.

Then, one day, a forgotten oak barrel was discovered.

Niclas: The cast was assembled over the course of nine months.

then overwinter in the seed heads for about nine months.

Exactly the same wine but one which was being aged in the vat, one in an old oak barrel, and one in a new oak barrel.

The [gestation period of] clean large cattle is nine months...

It was aged 16 months in American and French oak, 32% of which was new.

then overwinter in the seed heads for about nine months.

The [gestation period of] clean large cattle is nine months...

Successive ageing in 3 different oak barrels 5 years in Trinidad using American oak barrels, then 24 months of finishing in Jarnac, France, using "medium grain" French oak barrels then "fine grain" French oak barrels.

It was uniquely aged: firstly in an American oak barrel and then in Spanish oak barrels that previously stored Pedro Ximenez sherry.