AMÉDÉE Rancio is a journey Rancio is a journey The distillers who call us all end up asking the same question: can rancio be made to come faster? The honest answer is no. Here is why, and what is left to do once that answer has... 28 Aug 2026
AMÉDÉE Non-Alcoholic Wines and Oak: Insights from the Bologna Seminar The non-alcoholic wine segment is no longer a niche curiosity. It is one of the fastest-growing categories in the global beverage industry, and it was the central theme of a recent seminar organized b... 18 Feb 2026
AMÉDÉE Oak in a Non-Alcoholic Drink: What We Have Seen So Far Oak in a Non-Alcoholic Drink: What We Have Seen So Far Kombucha, mocktails, iced teas, cold brew coffee, table vinegars: we have been getting calls about these uses for a few years now. We answer caut... 17 Jun 2025
AMÉDÉE Spirits and oak alternatives: what we see changing Spirits and oak alternatives: what we see changing Distillers ask us where the market is going. We make wood, not market studies. Here is what we see from the workshop, and above all what we do not se... 18 Mar 2025
AMÉDÉE Coffee, pastry, chocolate: oak outside the cellar Coffee, pastry, chocolate: oak outside the cellar Roasters, pastry chefs and chocolate makers write to us. We are happy to answer, and we point out every time that our measurements were made in wine. ... 8 Oct 2024
AMÉDÉE Oak in beer: our benchmarks come from wine Oak in beer: our benchmarks come from wine Brewers have been calling us for a few years now. Here is what our products do, and the point at which we go beyond what we have actually measured. Wood brin... 21 Sept 2021
AMÉDÉE Oak for spirits: what we know, and what we are still working on Oak for spirits: what we know, and what we are still working on Our staves, inserts and chips were designed for wine. Distillers ask for them more and more, so it is only fair to say plainly where our... 18 May 2021
