After the second or third distillation the brandy is found to have an alcoholic content of about 65 percent to 70 percent. After distillation, it is immediately placed in a cask containing about 500 liters (over 100 gallons). It is kept in these casks until it is ready for sale. These casks are made of oak from Trieste, or Burgundy, or from Limousin, and are usually prepared by the distiller himself. Almost every distiller has his own coopershop where these oak casks are made from the imported oak. The casks are kept for a long while; usually the brandy is sold and the casks are returned to the owners. Old casks are preferred, especially if they have been used for making very old brandy. Care must be taken in all cases, however, not to use a cask which is moldy or decayed in any way. The brandy is extremely susceptible to the influence of foreign odors and may easily lose its good flavor if kept in casks of this kind.

The casks are placed in storehouses called "chais." These storehouses are all above ground and the casks are kept until by age their contents acquire the qualities which are associated with mature brandy.