What effect does aging have on distilled spirits?

Aging distilled spirits, such as whiskey, rum, or brandy, takes place in wooden barrels, primarily made from oak. During this time, the interaction between the spirit and the wood plays a crucial role in developing the drink's character. Over time, various compounds from the wood dissolve into the spirit, leading to the creation of complex flavors and aromas. This can include notes of vanilla, caramel, fruits, and spices that contribute to a more nuanced tasting experience.

Moreover, through the aging process, the spirit undergoes chemical changes that enhance its overall quality. Oxygen slowly enters the barrel, allowing oxidation to occur, which can soften harsh flavors and create a more balanced profile. This development of complexity is a key reason why aged spirits are often more sought after and valued in the market.

In contrast, aging does not increase the alcohol content; instead, the concentration of alcohol might change based on evaporation, often referred to as the "angel's share." Aging is not a process that generally lowers the quality of spirits; rather, it tends to improve it by adding depth to flavor. While aging does involve some oxidation, it doesn't prevent it; instead, managed oxidation during the aging process is part of what allows for the enhancement of flavors.