Boxed wine (cask wine) is a non traditional wine packaged in a cardboard or fiberboard rectangular box. The exterior is corrugated fiberboard box. The wine is placed inside a plastic bladder which flows out from a push plastic release valve.
The process for packaging 'cask wine' (boxed wine) was invented by Thomas Angove, a winemaker from Renmark, South Australia, and patented  by his company on April 20, 1964. Polyethylene bladders of one gallon (4.5 litres) were placed in corrugated boxes for retail sale. The original design required that the consumer cut the corner off the bladder, pour out the serving of wine and then reseal it with a special peg. This design was based on a product already on the market, a bag in a box used by mechanics to hold and transport battery acid.
In 1967, Australian inventor Charles Malpas and Penfolds Wines patented a plastic, air-tight tap welded to a metallised bladder, making storage more convenient. All modern wine casks now use plastic taps which can be exposed by tearing away a perforated panel on the box. For the following decades, 'bag in a box' packaging was primarily preferred by producers of less expensive wines, as they were cheaper to produce and distribute than glass flagons, which served a similar market.
In Australia, due to the difference in how wine is taxed compared to other alcoholic beverages, boxed wine is often the cheapest form of drinkable alcohol. A 4-litre cask of at least 9.5% alcohol can often be found for around A$10. These attributes have led to boxed wine being widely available throughout Australia and holding a prominent place in Australian pop culture.
During the mid-1970s, the bag in box packaging concept expanded to other beverages including spring waters, orange juices, and wine coolers. Today, however, wine and spring water are the main two beverages packed into these bags.
In 2003, California Central Coast AVA based Black Box Wines introduced mass premium wines in a box. Within the decade, premium wineries and bottlers began packaging their own high-quality boxed wine. This coupled with an increased cultural interest in environmentally sustainable packaging has cultivated growing popularity with affluent wine consumers.
The Scandinavian state institutions Systembolaget and Vinmonopolet analysed the environmental impact of various wine packaging in 2010. Bag-in-Box packaging was found to leave only between 12 and 29% of the carbon footprint of bottled wine and also superior by every other ecological criterion.
Tyler Colman from New York Times stated that it is more environmentally friendly than bottled wine  as well as being easier to transport and store. Typical bag-in-box containers hold one and a half to four 750 ml bottles of wine per box, though they come in a wide variety of volumes. Bag-in-box packaging is less expensive and lighter than glass-bottled wine.
The fact that wine is removed from the flexible bag without adding air to fill the vacated space greatly reduces oxidation of the wine during dispensing. Compared to wine in a bottle which should be consumed within hours or days of opening, bag-in-box wine is not subject to cork taint and will not spoil for approximately 3–4 weeks after breaking the seal. Wine contained in plastic bladders is not intended for cellaring and should be consumed within the manufacturer printed shelf life. Deterioration may be noticeable by 12 months after filling.
In Australia, boxed wine is more commonly referred to by the colloquial name "goon". The cardboard box is referred to as a "goon box" and the bag within is referred to as a "goon bag".
The word goon is derived from the word flagon, which is a traditional vessel used for storing wine. The local Australian pronunciation of the word flagon placed emphasis on the second syllable such that flagon came to be pronounced as "fla-goon", which was then shortened to simply "goon".