Barrel Rolling #93

Nearly all whiskies are aged in wood—usually oak—containers. One notable exception is corn whiskey, which may be aged or unaged. Bourbon, rye, and other types of American whiskey must be aged in new charred oak barrels, while for other countries' styles, the type of oak and its previous use are generally left up to the producer. Barrels are stored in warehouses, and as the whisky matures, some of the alcohol evaporates: This is known as the angels' share, and it creates a distinct (and lovely) smell in the warehouse. Some whiskies, such as scotch, have a required minimum age.