Filtering only for pure spirits that are typically distilled several times, that are typically distilled in a continuous still with many bubble plates.

Barrel Aging​​

Oak Barrels and Simulating Aging

Spelled two acceptable ways; Ageing or Aging. There are two ways to add flavor post distillation. By aging in oak barrels and by simulating aging or flavoring.

Whiskey is known for it’s aging. Ageing give half the character to the produced spirits. Scotch must be aged for three years. Bourbon must be aged for two years, while many whiskeys are aged seven years.

Aging imparts a special rich taste that comes from the type of oak in the barrel. Character also comes from the different degrees the barrels are charred or toasted. Barrels are charred so the activated charcoal absorbs the not-good-flavored oils.

The Barrels when stored go through changes of temperature. When it’s how the barrel expands, then it cools and gets colder. This makes the liquid go into the wood and then come out again. This gives it it’s aged flavor.

Aging is for Alcohol that has small bits of the mash in it that give it flavor.

The legal minimum when aging whiskey is 3 years.

Legal requirements =
Rum – sugarcane byproducts, such as molasses, sugarcane juice.

Whiskey =
Oak barrel aging = american, french, hungarian
White and red oak for furniture.
Barrels are burned at different levels depending on distillers preferences. Flavor depends on char level.
Toasted barrels are for wine
Storage length adds to the finished taste