Quality You Can Trust — and Taste

Cooper Pressure Tested

Select STĀV vessels undergo randomized pressure testing inspired by traditional barrel-making methods. Using distilled water, air pressure, and a sealed bung system, tested pieces are evaluated for structural integrity and leak resistance before release.

This process is not decorative tradition —
it is working cooperage discipline brought into consumer craft.

  • Adapted from commercial oak barrel leak-testing procedures 
  • Randomized batch testing for structural integrity 
  • Water and air pressure reveal weaknesses invisible to dry inspection 
  • Rooted in traditional cooperage standards never used in consumer wood products until now

Flavor Philosophy

Oregon oak remains one of the rarest and most distinctive woods used in modern cooperage. Through seasoning, toast, char, and grain selection, STĀV products are designed to reveal the natural character of Quercus garryana across a range of beverage experiences.

Some STĀV products are crafted to subtly complement a pour, while others are designed to actively shape flavor through infusion, smoke, toast, and oak contact over time.

This is not artificial flavoring —
it is cooperage influence expressed through material, fire, and craft.

  • Proprietary toast and char methods create layered oak expression 
  • Flavor profiles evolve naturally through continued use and seasoning 
  • Oregon oak may reveal notes of vanilla, warm spice, campfire, coffee, charcoal, molasses, and soft tannin 
  • Grain structure, seasoning time, and char depth influence every product differently 
  • Built to complement beverages through authentic cooperage methods rather than additives or extracts 

Grain Standard

Not all wood is milled equally.
In cooperage, the way a log is milled determines the stability of the stave, the flavor influence of the oak, and the integrity of the vessel it becomes.

We cut and source only barrel-grade quarter sawn staves for STĀV.

  • Standard grain selection with natural variation that reflects the growth of the tree 
  • Two opposing faces feature vertical grain for structural stability 
  • Two opposing quarter sawn faces reveal the medullary rays of the oak 
  • Air-seasoned Oregon oak aged a minimum of three years