whiskies, are so called because they’re aged in
wood barrels, from which they derive a
characteristic tawny color and complexity of
flavor. (Some brown spirits may be colored
with caramel instead.) Spirits may be barrel-
aged for anything from a few months to
decades, during which their flavor changes
considerably.
The extraction, absorption, and oxidation
processes that take place during barrel aging
result in the development of a mellow, rich
flavor (p. 720). And the barrel allows both
water and alcohol to evaporate from the
spirits, thus concentrating the remaining
substances. A barrel may lose several percent
of its volume per year; that portion is called
“the angels’ share,” and it may approach half
the barrel volume after 15 years.
Final Adjustments When spirits are judged
ready for bottling, they’re usually blended to
obtain a consistent flavor, and diluted with