Can you age whiskey in Maple barrels?

Occasionally, other woods such as maple, hickory, and a host of others are used for aging whiskey. In many cases, whiskey will be aged in casks formerly used for other types of potables, such as port, madeira, or sauternes.

Does whiskey have to be aged in oak?

Given these facts, one might assume that to make bourbon, only newly charred American oak barrels will do, but this is a common misconception. While bourbon does need to be aged in a newly charred oak container, that oak does not need to be American, and in fact, it doesn’t even need to be in the shape of a barrel!

What kind of wood are whiskey barrels made of?

American white oak
The process of making a whiskey barrel usually begins with a stock of American white oak. This is the most commonly used wood for whiskey barrels, largely due to how leak-resistant it is and the flavors it imparts into spirits. Most whiskey barrels are made in the US, where white oak grows.

Is whiskey aged in charred barrels?

Bourbon whiskey—and rye, wheat, malt, and Tennessee whiskey—must be aged in new, charred oak barrels. Working within those barrel specifications allows distillers to craft a distinctive product, with decisions about char and toast level having major ramifications on the final whiskey.

Why whiskey is kept in barrels?

After whisky is produced and cut down to a barreling strength of 60-70\% from the still run, it’s sealed away in oak barrels for years to allow these treasures to work their wonders, mellowing out the spirit, reducing its alcohol content and transforming its flavour from something straightforward and a bit harsh to …

Why is alcohol aged in oak?

The reason that Oak is utilized is its unique physical and chemical nature. Oak has strength – physically, its wide radial rays give strength when shaped for a cask. Oak is also a “pure wood” as opposed to pine or rubber trees which contain resin canals that can pass strong flavors to maturing whisky.

Why is bourbon aged in oak?

The aging process helps to mellow out the harshness of the alcohol while also lending the bourbon its distinctive flavor. The flavor notes are drawn from the wood itself; the longer the bourbon sits in the barrel, the more rich and complex its flavor profile will be.