Barrel Warehouses

Barrel Warehouse #9, circa 1930; 96.X1.23.

The barrel warehouses from the original Waterloo Distillery were used for ageing whisky. On the Seagram property there were a total of seven warehouses at one time or another. The small warehouses were capable of holding between 6000-7000 barrels at a time. In 1950 two massive warehouses were built with a capacity of 52,000 barrels each.

A critical step in the manufacture of whisky, barrel ageing transforms the clear raw distillate into a smooth, amber whisky. After water has been added to new distillate and quality assurance tests completed, whisky is placed in a barrel and moved into rack warehouses to begin the gradual process of maturation. Whisky must, by law, stay in the barrel for at least three years, but can mature for decades depending on the blender's needs.

Mel McCleneghan Takes a Sample Using a Barrel Thief, circa 1983; 96.X1.18.

One of the keys to the maturing process is the ability of whisky barrels to "breathe" during maturation. In the summer, warm weather causes the pores of the oak to expand, allowing whisky to enter. In winter, the pores contract, forcing the whisky out of the pores and back into the barrel. This process carries tannins and other flavouring elements from the wood into the maturing whisky. The charred wood also imparts a golden colour. Each year, the whisky takes on more characteristics of the wood and more colour. Because whisky barrels breathe, the quality of the air around them also influences the taste of the whisky.

For most men, their initial job at the distillery was in the warehouses moving barrels. A difficult job, working in the warehouses demanded the ability to work under low lighting conditions between narrow rows of barrels. Physical strength was a necessity since a 40-gallon barrel, when filled, could weigh up to 550 pounds (249.15 kilograms). The potential for injury was high and employees were continuously reminded to "watch themselves" while on the job.

Weighing a Barrel Under the Supervision of an Excise Officer, circa 1948; 96.X1.24.

Older warehouses required the use of block and tackle to move barrels, while in newer or updated facilities, the workers used electric hoists and elevators to assist them in the task of retrieving and entering barrels.

The awkwardness of this work would have certainly been compounded on the upper floors of the warehouse. As the barrel is breathing, some of the whisky evaporates, causing a high concentration of whisky vapour to accumulate at the top of the warehouse. Spending too much time in the upper floors, especially during hot weather could leave workers slightly intoxicated. In order to work safely, many of the windows would be opened for ventilation prior to attempting to enter or withdraw barrels.