How Charring And Toasting Wood Impacts Whiskey Flavor

Bourbon whiskey—and rye, wheat, malt, and Tennessee whiskey—must be aged in new, charred oak barrels. Within that requirement, however, there are myriad variations that can affect the color, aroma, flavor, and mouthfeel of the final whiskey. Working within those barrel specifications allows distillers to craft a distinctive product, with decisions about char and toast level having major ramifications on the final whiskey.

 
 
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