Tokaj Oak — Species of oak is critical in the flavor that the wood imparts to the wine. Species is the main component that separates American oak from European oak. The Tokaj forests are planted to Quercus petrea, the same species planted in the famous Alliers oak forests of France. Trees are, as you can imagine, unimpressed by political boundaries.

However, trees are quite sensitive to their growing seasons. Ask any winemaker, and you will hear a common refrain: tight grain, tight grain, tight grain. The tighter the grain of the barrel's oak staves, the subtler and more refined the oak that is imparted to the wine. The rocky soils and long cold winters in the Zemplen forest of the Tokaj region ensure slow growth rates. Trees for barrels grow tall and straight and take over 100 years to reach the necessary girth. The result? A tight-grained oak with subtle but consistent character.

And the barrels speak of the forest itself. Many wine drinkers identify a “Christmas spice” in wine that has been aged in Tokaj oak.

Foresters have managed the forest intensely since 1769 when Empress Maria Teresa of the Austro-Hungarian Empire first instituted sustainable cutting regulations. By culling, cutting and replanting on a 100-year cycle, foresters ensure that the vigor the forest enjoys today will remain well into the future.

The key is getting the best wood. Kádár Hungary has been sourcing oak from Tokaj for over 50 years, gaining an understanding of the oak and the best forest subregions. Working with three main wood suppliers, the cooperage selects logs early in the cutting season, getting first crack at the best quality oak and the specific hills and oak stands that they have tracked. Long-term contracts and its own stave mill ensure Kádár Hungary a consistent supply of the best oak available.