Cask ageing

In cask ageing a drink rests for months or years in wooden casks, mostly oak. The wood gives off aromas such as vanilla, spices, toasted notes and tannins, as well as colour. Through the pores a tiny amount of oxygen enters, rounding and maturing aromas.

Wood type, size, age and previous contents of the cask are decisive: new casks give a lot of wood aroma, used ones less. The method is common for wine, whisky, rum, brandy but also some beers and vinegars. Part of the liquid evaporates over the years, known as the angels' share.