Barrel Like with other spirits, longer aging results in a more pronounced flavor. Traditional balsamic vinegar is aged in a series of wooden barrels. Since its invention in 1868, the pepper mash used to make Tabasco sauce is aged for three years in previously used oak whisky barrels. Beers are sometimes aged in barrels which were previously used for maturing wines or spirits. This is most common in darker beers such as stout, which is sometimes aged in oak barrels identical to those used for whisky. Whisky distiller Jameson notably purchases barrels used by Franciscan Well brewery for their Shandon Stout
Scotch whisky or "non-chill-filtered" has not been through a filtration process during bottling that removes compounds that some consumers see as desirable. Whisky is aged in various types of casks—and often in used sherry or port casks—during distinct portions of the maturation process, and will take on characteristics, flavour and aromas from such casks. Special casks are sometimes used at the end of the maturation process, and such whiskies may be labelled as "wood finished", "sherry/port finished", and so on. There are two basic types of Scotch whisky, from which all blends are made: Excluded from the definition of "single grain Scotch