Secondly, The porous nature of the wood aerates the aging liquor. Much in the way we decant wine to improve its taste, aging spirits like rye and whiskey creates a smoother, more drinkable finished product.
The impact of aging alcohol on its taste has been well known for almost as long as beer, wine and spirits have been produced. But what, exactly, is happening when you age your own booze in a wooden barrel?
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Firstly, the flavour compounds present in the wood, such as vanillin and tannins, are slowly absorbed into the alcohol, affecting its taste profile. Different types of wood have different compounds — Oak, which all TSB barrels are made out of — is among the most prized.