What does 'aging in new charred oak barrels' contribute to spirits?

Aging spirits in new charred oak barrels plays a crucial role in developing their overall flavor profile. The interaction between the spirit and the wood during aging leads to the extraction of various compounds from the charred barrel. This includes vanillin, which gives notes of vanilla, as well as other compounds that contribute flavors such as caramel and baking spices. The charring process creates a layer of charcoal that aids in filtration and also enhances the flavor extraction from the wood.

While clarity is essential for spirits, it is typically achieved through filtration processes rather than aging, making that choice less relevant. Aging does not increase the alcohol content of the spirit; instead, it allows for the blending of flavors and compounds. Lastly, while some impurities can be filtered out during aging due to the charcoal layer, the primary purpose and benefit of aging in new charred oak barrels is the rich and complex flavors it adds rather than purifying the spirit.