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 their courts, so forcing the maximum penalties to be applied, with some cases removed to the Court of Exchequer in Edinburgh for tougher sentences. Highland landowners were now happy to remove tenants who were distillers in clearances on their estates. These changes ushered in the modern era of Scotch production: in 1823 2,232,000 gallons of whisky had duty paid on it; in 1824 this increased to 4,350,000 gallons. Two events helped to increase whisky's popularity: first, the introduction in 1831 of the column still; the whisky produced with this process was generally less expensive to produce and also less intense