NO WOOD OUT-CUTS OR SAWMILL WASTE

JMJ toasting process products do not allow the use of wood out-cuts. We work only with cooperage quality selected oaks. From these logs we retain only the noblest part of the tree: the duramen, recognized for its organoleptic qualities. We throw away the sapwood and the centre of the heartwood (which might produce coarse tastes and unrefined tannins)

NATURAL DRYING AND MATURATION FROM 9 TO 14 MONTHS OF THE SQUARE EDGES

Thanks to the large stock of our park, our square edges are air-dried outdoors, naturally, in the same way as a barrel’s staves.

WOOD PREPARATION INSPIRED BY COOPERAGE TRADITIONS

When fully matured, the square edges are cut into 1-metre lengths and planed on both faces to obtain the same smooth surface as the inner face of a barrel.

AN OPTIMAL THICKNESS OF 12 MM

In a barrel, the wine penetrates into the staves about 6 mm on average. In this way, the wine extracts the molecules which give those typical, aromatic woody notes found in barrel-aged wines. According to this principle and to obtain an aromatic profile the closest possible to the barrel, our square edges are planned to 12 mm.

A TOASTING METHOD GUARANTEED BY AN EXCLUSIVE PATENTED PROCESS. (ANVAR PROGRAMME)

After three years of research JMJ can now model the traditional second toasting of barrels: “Le bousinage”. The square edges are settled on a frame to be slowly toasted around a wood-fed brazier. As a cooper turns his barrel to obtain a uniform degree of toasting over the whole length, we toast each face of the square edges in two phases, turning the frame upside down. Later the second face of the square edge is identical to the other face. This radiant toasting on the smooth surface of the wood gives to JMJ products the characteristic gradation of the toasting of the inner face of a barrel.

A HIGH CONCENTRATION OF ORGANOLEPTIC COMPOUNDS IN THE HEART OF THE WOOD

The process allows us to ensure low thermal inertia in each batch of wood. The rapid variation in temperature is the same as that in traditional cooperage. It enhances the formation of aromatic compounds and their condensation inside the wood, limiting losses by volatilization.

TOASTING GRADATION IN THE MASS GUARANTEEING AN OPTIMAL ORGANOLEPTIC COMPLEXITY

Our patented process guarantees homogeneous on-surface toasting with a gradual penetration of the toasting into the wood structure. This gradual toasting intensity in the heart of the oak is the master key to the organoleptic complexity and the well-integrated typical woody notes which has made JMJ’s outstanding reputation. The JMJ products in the Oak Preferences range, the “Dovelles”, “Lattes”, “Rectangles”, “Barrettes” and “Chips”, are then transformed (cut or chipped) from the toasted planks.

INDIVIDUAL CONTROL OF EVERY PIECE OF WOOD DURING TOASTING

Besides all the automatic controls set up, the operator visually approves every cycle of the toasting. To guarantee the quality of our products, we work the wood in small quantities. Furthermore, the experience and the savoir-faire of our operators allow optimisation of the toasting of every frame of “Dovelles”. It allows us to obtain the reproduction of the organoleptic characteristics of our products.


ALLERGENS AND COMPLIANCE