Our daily capacity is around 150 barrels/hogsheads or 80 butts/puncheons. Yet each cask takes much longer to craft: seasoning the oak alone — drying staves naturally under the Andalusian sun — lasts at least 18 months.
Every cask is handmade, allowing us complete flexibility to produce any size or specification. We never use foreign materials, and even the fire for bending and toasting comes only from leftover stave wood.