American Whiskey

• American whiskeys are aged in oak barrels. These whiskeys are made from different fermented mash contents of rye, corn, wheat or malted barley. American whiskeys are distilled from the fermented mash to contain 95 percent alcohol. Then they are aged in oak barrels and bottled when they have 40 percent alcohol. Straight whiskey is aged in oak barrels for more than two years. The only whiskey not aged in an oak barrel is corn whiskey.

Grape Brandy

• Grape brandy is aged in oak barrels or casks. This brandy is made by distilling fermented grape juice or crushed grapes. The grapes are not pressed grape pulp or skin. This spirit is transferred into oak casks, which give grape brandy color. It mellows the palate, but the oak wood adds additional aromas and flavors.

Cognac

• Cognac is made up of Ugni Blanc, Folle Blanche and Colombard grapes. After the cognac is made, it is put into new oak barrels to mellow and receive its color. After it has aged in the oak barrels for a few years, it is transferred into another oak barrel. This oak barrel is one that has been previously used, or "seasoned," and will continue to age the cognac until the manufacturer decides it is time to bottle the cognac.

Tequila Añejo

• Tequila Añejo ages in oak barrels with a capacity of almost 160 gallons for one year or longer as required by Mexican law. Generally this alcohol is aged for one to three years. It is darker in color than the American whiskeys. Tequila Añejo has a complex flavor and is smoother than reposado tequilas. To be considered ultra-aged, the tequila must age for three years or longer.

Rum

• Rum is aged in oak barrels prior to bottling. The American (Colonial) rum is reminiscent of the product made by the Colonials. This rum is pot-stilled and aged briefly in oak barrels. In the United States, when the label states the age of the rum, it has to go by the youngest rum in the blend. If you purchase the rum in Europe, then the label will state the age of the oldest rum in the blend. Some distilleries will refill the oak barrels with rum, while others insist that they use new oak barrels to age their rum.