If you have made it this far, you will know that almost all types of American whiskey products (more than 99%, based on volume) have been aged in wooden barrels. By law, the barrels must be made of oak. I am not sure that this rule applies to whiskey producers globally, but in the United States it is the rule. And why is that you may ask? As it turns out, oak has some amazing properties that make this sort of wood ideal for storing whiskey – and that is the reason why its use is governed by law. One

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Just like I mentioned in the previous lesson, I will only be able to scratch the surface on the topic of whiskey ageing in this specific lesson. I will however, cover some of the more technical details in the lessons that follow this one – such as “Barrel entry proof”, “Angel’s share”, “Devil’s cut” and many more. If you read the previous lesson, you will know that whiskey is technically whiskey, even before the ageing process has started. The whiskey is clear as water, at this point, since all the color is added to the whiskey by the oak barrels

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