Bourbon, unlike Scotch whisky, has a different aging process and is not traditionally aged in wine barrels. The use of wine barrels for aging bourbon is not common practice and is actually prohibited by law in the United States. According to the Federal Standards of Identity for Distilled Spirits, bourbon must be aged in new charred oak containers.
The use of new oak barrels is a defining characteristic of bourbon production. These barrels are typically made from American white oak, which imparts distinct flavors and aromas to the whiskey. The inside of the barrels is deeply charred, which caramelizes the wood sugars and adds additional complexity to the spirit.
The choice to use new oak barrels is rooted in the historical tradition of bourbon production. When American settlers first began distilling whiskey, they utilized the abundant supply of American white oak trees and charred the barrels to sanitize them and impart flavor. This practice has been maintained over the years and is now enshrined in bourbon production regulations.
While bourbon is not aged in wine barrels, there are some distilleries that experiment with alternative barrel finishes or maturation techniques. These variations are often referred to as “finished bourbons” and involve transferring the matured bourbon into barrels that previously held other spirits or wines for a period of time to add additional flavor characteristics.
For example, some distilleries may age their bourbon in barrels that previously held port wine, sherry, or other fortified wines. These barrels are not used for the initial aging process but rather for a secondary period of maturation. The bourbon picks up some of the residual flavors and aromas from the previous occupant of the barrel, adding a unique twist to the final product.
However, it is important to note that these finished bourbons are not considered traditional bourbons according to the legal definition. They are often labeled as such to indicate the additional barrel finishing and to differentiate them from the standard bourbon offerings.
While bourbon is not typically aged in wine barrels, there are some variations and experimental expressions that involve secondary maturation in barrels previously used for wine. However, these are not considered traditional bourbons according to legal standards. The use of new oak barrels, deeply charred on the inside, remains a key requirement for bourbon production.