There is a surprising step in the process of making whiskey. The uninitiated might expect the liquor to be made like most other spirits—an initial mixing of ingredients followed by a fermentation phase. And up to a point, this is true of whiskey. But then there’s another step that turns the liquid into what most of us recognize as whiskey. And that step takes place inside of a barrel.
But how can sitting inside of a barrel change the way a spirit looks, tastes, and smells? Let’s look into what’s going on inside the whiskey barrel, and how it changes the spirit into whiskey.
Aging
Barrels weren’t always used as a means of improving the taste of whiskey. Scottish distillers started using Spanish sherry barrels to store their whiskey (or whisky) as it was shipped to Europe. They realized that the longer the whisky stayed in the barrel, the better it tasted. They began aging all of their barrels and soon scottish whisky aged in sherry barrels became a very popular drink throughout Europe.
This process has spread throughout the various whiskey styles.
Flavor
The wood of the barrel is what gives whiskey many of its characteristic flavors. The alcohol content in whiskey acts as a solvent, breaking down the compounds contained within the wood. The whiskey draws out naturally-occurring oils called vanillins. The flavor profile is altered by these oils as the whiskey sits in the barrel. And even if all whiskeys are aged in barrels, their flavor difference is still affected by the distillation process.
Color
The changing seasons affects the way whiskey interacts with the barrel. Changing temperatures and pressures move the whiskey in and out of the porous wood. The flavor comes from the interaction with wood, but so does the color. Whiskey grows dark as it sits in the barrel. In fact, all of its color comes from the wood.
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Construction of the Barrels
Oak isn’t used for every whiskey barrel, but it’s pretty close. There are several characteristics of oak that make it perfect for forming into whiskey barrels—they are strong, durable, and water-tight. The wood is porous but not to the point of leaking. This allows it to hold in the whiskey, while also allowing the whiskey into itself. And as we said earlier, this interaction between whiskey and wood is what creates much of the taste and color associated with the drink.
This wood is left outside to dry after it is harvested. This process is called seasoning. The quickest way to dry the wood is in a heated chamber, but this process doesn’t produce the best result. The wood is often left outside for anywhere from six to 24 months, occasionally longer. It sits in the elements as the seasons change which reduces tannins and breaks down various compounds. This makes them more available to incorporate into the whiskey as it ages.
The wood is formed into a barrel shape once it is sufficiently dry. After that, it is moved into the charring stage. The inside of the barrel is burned anywhere from a few seconds up to a minute or more. This charred wood essentially acts as a filter. It changes various elements that give whiskey its taste and aroma during fermentation. It effectively removes the bad elements and enhances the good ones.
Other Uses for Whiskey Barrels
Whiskey barrels can be reused, but their lifespan is not indefinite. In fact, the maximum uses for whiskey is generally agreed to be three or four times. However, these barrels can go on to be used for other purposes.
They are often shipped to other countries such as Mexico (where they are filled with tequila) and the Carribean (where they are filled with rum).
Many breweries have also started using whiskey barrels to age their beer.
These barrels are used for these other types of alcohol because the barrels retain a certain amount of the flavor of what was previously in it. About 5% of the alcohol is retained in the wood as well.
Whiskey barrels are frequently used for non-alcohol purposes such as flavoring coffee or even home decorations. The aged barrels are repurposed into items like side tables or even sinks.
Whiskey wouldn’t be the same without barrels. In fact, it wouldn’t be anything like the way it currently is. It might be surprising to some to learn they are drinking a liquid flavored with wood, but this gives it the earthy aromas and flavors we’ve come to love.
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