Beyond Whiskey: Exploring Other Spirits Aged in Whiskey Barrels

You love the taste of aged whiskey, but what if I told you the magic of barrel aging isn’t just for whiskey anymore? Distillers are getting creative, using those very same whiskey barrels to mature a whole host of other spirits, creating incredible new flavors.

It all comes down to the wood. Over years of use, the porous oak absorbs flavors and aromas from the whiskey it holds, and when a different spirit fills the barrel next, it soaks up all those delicious, nuanced notes. The result? A truly unique tasting experience. Today, you can find everything from rum and tequila to brandy and even gin that have spent time resting in former bourbon or Scotch whisky barrels, picking up hints of vanilla, spice, and smoke along the way. If you’re a fan of complex, wood-influenced flavors, you owe it to yourself to venture beyond the usual suspects.

Introduction to Barrel-Aged Spirits

While whiskey has long been the star of the show, many distillers are now experimenting with aging different spirits in used whiskey barrels to craft one-of-a-kind flavor profiles. Here are a few spirits that are getting the barrel treatment and what makes them so special:

Rum: Aged rum picks up classic flavors like vanilla, baking spice, and subtle smoke from the charred oak barrels. The previous contents of the barrels impart a more delicate oak flavor than a new barrel would, resulting in smooth, complex, and sippable aged rums.
Tequila: Reposado or añejo tequilas aged in used whiskey barrels mellow out beautifully, developing rich flavors of caramel, cocoa, and honey, all with a hint of earthy agave. The barrels balance out tequila’s more vegetal notes, creating an ultra-smooth spirit.
Gin: Barrel-aged gins absorb flavors like cinnamon, clove, and pepper from the wood. The botanicals in gin work surprisingly well with the oak, and the slight oxidation from aging results in a mellow, amber-hued spirit. Try it in a classic cocktail like a Negroni.
Mezcal: Much like tequila, Mezcal mellows and develops rich, smoky flavors in used whiskey barrels. Subtle oak notes blend with the spirit’s roasted agave character for a complex pour.
Brandy: Brandy—including Cognac and Armagnac—aged in used whiskey barrels develops flavors of dried fruit, nuts, vanilla, and spice. The barrels round out and soften the spirit, creating a truly luxurious drinking experience.

Why Distillers Use Whiskey Barrels for Aging

Whiskey barrels are the perfect vessel for aging other spirits because they consistently impart a distinctive set of flavors and aromas.

Infused with Flavor: The charred oak barrels have already aged whiskey, meaning the wood is infused with the flavors of vanilla, caramel, and spice. When another spirit like rum, tequila, or brandy is aged in these used barrels, it absorbs those very same flavors, resulting in a unique and complex taste.
Oxidation and Evaporation: The barrels allow for both oxidation and evaporation. As the spirit rests, a small portion of the alcohol evaporates (known as the “angel’s share”), which mellows the flavor. At the same time, oxygen seeps in through the wood, reacting with compounds in the spirit to develop new flavors and giving aged spirits their characteristic golden hue.
Variety is Key: The type of wood and the previous spirit a barrel held make a big difference. For instance, ex-bourbon barrels tend to impart sweeter flavors than barrels used for aging Scotch. Similarly, a brandy aged in used cognac barrels will develop nutty, fruity notes.
Quality and Value: Many distillers use used barrels to save money, but more importantly, to produce a high-quality product with a lot of character. For you, the consumer, barrel-aged spirits offer an accessible way to experience a complex, premium taste.
Aging Period: The time a spirit spends in the barrel also impacts its flavor. A longer aging period generally results in a smokier, more oak-heavy flavor, while a shorter period produces lighter, fruitier notes. Distillers often experiment with different aging times to create unique flavor profiles.

In short, used whiskey barrels allow distillers to create spirits with a depth of flavor that’s just not possible with standard aging methods. For spirit lovers, these barrel-aged liquors are a journey of discovery into how wood and time can transform a clear liquid into a golden elixir.

Ex-Bourbon Barrels for Aging Rum

Rum is a perfect match for ex-bourbon barrels, as the barrels impart classic notes of vanilla, caramel, and spice. Two great examples are Zacapa 23 and Mount Gay Black Barrel.

Zacapa 23

Zacapa 23 is a Guatemalan rum aged using a solera system, meaning it’s a blend of rums of different ages. It matures in a variety of casks, including used bourbon barrels, for up to 23 years. The bourbon barrels lend flavors of brown sugar, vanilla, and oak, creating a sweet, full-bodied rum with notes of molasses, spice, and dried fruit.

Mount Gay Black Barrel

Mount Gay, a distillery in Barbados, produces its rum from local sugar cane molasses. Their Black Barrel expression is aged first in charred bourbon barrels, then finished in deeply charred ones. This double-barrel aging and charring process results in prominent, bourbon-like notes in the rum, especially vanilla, caramel, and toasted oak, while still allowing the distinctively funky and fruity character of the Barbadian rum to shine through.

Other Spirits Aged in Ex-Bourbon Barrels

Several other spirits also utilize used bourbon barrels for aging and finishing:

Cognac: Ages beautifully in used barrels, picking up vanilla and spice notes. Look for aged expressions from popular brands like Hennessy, Rémy Martin, and Courvoisier.
Brandy: Aged grape brandy, like Germain-Robin, benefits from time in used bourbon barrels, which adds a welcome sweetness to balance the spirit’s heat.
Tequila: Añejo and extra añejo tequilas are often aged in used bourbon barrels. Brands like Clase Azul, Don Julio, and El Tesoro produce excellent tequilas that have matured in these barrels.
Port: Bourbon barrel-aged ports have become very popular. The aging mellows the wine and gives it delicious notes of toffee, nuts, and chocolate.

Ex-bourbon barrels continue to be a go-to for finishing and aging a wide variety of spirits. The notes they impart create some truly complex and decadent pours.

Scotch Whisky Barrels for Aging Tequila

Tequila is another spirit that truly shines when aged in used whiskey barrels. The toasted oak imparts flavors of vanilla, cinnamon, and clove that complement the natural agave flavor. Reposado tequila must be aged in whiskey barrels for at least two months, while añejo tequila ages for a minimum of one year. The longer aging results in a smoky, spicy tequila with notes of dried fruit and nuts.

Some notable tequila brands that use ex-whiskey barrels include:

Clase Azul Reposado: This tequila is aged for 8 months in Jack Daniel’s barrels. It boasts flavors of agave, vanilla, and cinnamon with a lingering oak finish.
Don Julio 1942: A premium añejo tequila aged for 2 and a half years in ex-bourbon barrels. It’s full of butterscotch, nut, and dried fruit notes with a hint of smoke.
El Tesoro Paradiso: An extra añejo tequila aged for 5 years in a mix of bourbon, sherry, and port barrels. This blend of barrels results in a complex spirit with layered flavors of oak, spice, and dried dark fruit.

Ex-Rye Whiskey Barrels for Aging Brandy

Rye whiskey barrels are perfect for aging brandy. The spicy, fruity flavors of rye are a fantastic complement to brandy’s rich, robust character. As brandy ages in these used rye barrels, it absorbs the whiskey’s signature taste and aroma compounds, like vanilla, dried fruit, and baking spices. At the same time, the brandy’s own complex flavors of dried cherries, nuts, and oak are enhanced.

Aging brandy in rye barrels creates a wonderful fusion of flavors. Brandy’s characteristic notes are intensified, while subtle undertones of rye emerge. The blend of sweet and savory creates a complex, multidimensional spirit. Sipping a brandy aged in rye barrels, you might notice hints of cinnamon, cloves, cherries, and maple.

Appearance and Texture: A brandy aged in rye whiskey barrels has a beautiful amber glow and a thicker, more oily mouthfeel than a younger brandy.
Artisanal and Unique: As with any barrel-aged spirit, aging brandy in used rye barrels means each batch will have slight variations in taste. The specific barrels selected, their prior use, the distillery, and the aging duration all impact the final flavor. This small-batch approach results in a truly artisanal product.

While brandy and rye whiskey may seem like an unlikely pairing, their marriage in the aging process creates an innovative spirit that showcases the best of both. The bold, spicy character of rye, balanced with the mellow, fruity sweetness of brandy, results in a complex yet harmonious blend.

Japanese Whisky Barrels for Aging Gin

You’d be surprised at how many distilleries are aging other spirits in used whiskey barrels to create unique flavors. A great example is when a Japanese whisky barrel is used for aging gin.

Juniper-Forward Gin Aged in Japanese Whisky Barrels

The botanicals in gin pair exceptionally well with the unique flavors imparted by Japanese whisky barrels. The juniper and citrus notes in gin blend nicely with the subtle smoke and spice from the wood. Several craft distilleries are now producing small-batch gin aged in used Japanese whisky casks.

Ransom Old Tom Gin: This gin is aged for 6 to 18 months in mizunara oak casks from Japan. The porous mizunara wood allows the gin to absorb notes of coconut, incense, and sandalwood.
St. George Spirits: This California distillery released a limited edition “Mizunara Aged Gin,” which was aged for 18 months in barrels from Japan’s Chichibu Distillery. It has aromas of juniper, citrus zest, and cedar with a light, smoky finish.
New York Distilling Company: Their Chief Gowanus Gin is aged in barrels from Japan’s Nikka Whisky for a mellow, lightly spiced gin with touches of mizunara oak and smoke.

Irish Whiskey Barrels for Aging Vodka

Irish whiskey barrels are perfect for aging vodka. They take an otherwise neutral spirit and infuse it with notes of vanilla, spice, and smoke from the charred oak.

A Smooth and Complex Flavor: Aging vodka in used Irish whiskey casks allows it to absorb the flavors from the barrel’s previous contents, giving it hints of honey, citrus, and malty sweetness. A subtle smoky undertone can also emerge from peated Irish whiskeys. The oak itself contributes flavors of clove, cinnamon, and nutmeg.
Color and Aroma: The vodka takes on a warm golden hue from the wood. Its aroma becomes more complex, with new scents of caramel, toffee, and dried fruit.
Barrel Selection: The specific Irish whiskey previously aged in the barrel will affect the final flavor of the vodka. Barrels that held a sweet single malt or single pot still whiskey will impart more fruit and honey notes, while barrels from peated whiskeys result in a light smokiness.
Brands to Try: A few popular brands that age vodka in used Irish whiskey barrels are:
- Two Keys Aged Vodka: From Dublin, this vodka uses Jameson barrels and has notes of oak, spice, and zesty citrus.
- Absolut Oak: This vodka is aged for six months in casks that held Irish whiskey, and it picks up hints of vanilla, coconut, and pepper.
- Chopin Potato Vodka: This Polish vodka is aged in Irish whiskey casks for a creamy texture and flavors of butterscotch, nuts, and clove.

Flavors Imparted from Barrel Aging

When whiskey is aged in charred oak barrels, it absorbs flavors and aromas from the wood, and other spirits can benefit from this process as well. Here are some of the key flavors that can be imparted to spirits through barrel aging:

Vanilla: The oak barrels that previously held bourbon or other whiskeys have absorbed years of flavor compounds from the spirit. Vanilla is one of the most prominent flavors that comes through, giving the barrel-aged spirit notes of vanilla, caramel, and toffee.
Spice: In addition to vanilla, you may pick up hints of clove, nutmeg, cinnamon, or allspice. The charred oak barrels release these warm, spicy flavor compounds to the aging spirit.
Dried Fruit: Notes of dried fruit like raisins, prunes, or apricots are common in barrel-aged spirits. The oak tannins and lignins break down over time and impart a subtle dried fruit sweetness.
Smoke: The charred interior of the barrels releases smoky aromas and flavors to the spirit. You may detect hints of campfire smoke, cigar box, or burnt sugar.
Tannins: Barrel aging exposes the spirit to oak tannins, which add structure and a subtle bitterness. The tannins help balance the sweet flavors, giving the spirit more complexity.

Tasting Recommendations for Barrel-Aged Spirits

Once you’ve explored the world of whiskey, it’s time to dive into other spirits that use whiskey barrels to impart flavor. The barrel-aging process allows these spirits to soak up those delicious notes of vanilla, caramel, and spice from the wood. Here are some recommendations to get you started:

Brandy: Brandy, made from distilled wine or other fruit juices, takes on a lovely golden hue and whiskey-inspired flavors when aged in used bourbon barrels. Try Copper & Kings American Craft Brandy from Kentucky, which is finished in bourbon barrels, imparting notes of candied fruit and baking spices.
Rum: Dark rum and aged rum varieties are often finished in used whiskey barrels. Zacapa 23 rum from Guatemala is aged up to 23 years in a blend of whiskey, sherry, and wine casks, and it has flavors of molasses, oak, and dried fruit.
Tequila: Aged tequilas, known as reposados and añejos, are frequently matured in used bourbon barrels. The barrels impart flavors of vanilla, spice, and oak to balance the vegetal notes of the tequila. Clase Azul Reposado is aged for 8 months in used bourbon barrels, resulting in an ultra-smooth tequila with aromas of caramel, nuts, and wood.
Mezcal: Like tequila, mezcal gets smoky notes from the agave roasting process. When aged in used whiskey barrels, mezcal takes on extra layers of oak, vanilla, and spice. Mezcal Tosba Añejo is aged for 18 months in used bourbon barrels, developing flavors of tropical fruit, oak, and clove to complement its signature smokiness.

Final Thoughts

So there you have it—a whole world of spirits that go beyond just whiskey aging in those charred oak barrels. Rum, brandy, tequila, gin—they’re all getting in on the barrel-aged action. Next time you’re at your local liquor store or a craft cocktail bar, ask if they have any barrel-aged options beyond the usual whiskey suspects. You just might discover your new favorite sip.

And if all else fails, you can never go wrong with a classic whiskey. But why limit yourself when there’s a whole spectrum of oak-infused flavors to explore? The world of spirits has never been so exciting. Cheers to broadening your boozy horizons!