What flavor does aging rum in oak typically introduce?

Aging rum in oak barrels predominantly introduces flavors of vanilla and sweet spice. This occurs because the interaction between the rum and the wood during aging extracts these compounds from the barrel. Oak wood contains lignin, which breaks down into vanillin, contributing a characteristic vanilla aroma and flavor to the spirit. Additionally, during the aging process, the rum also absorbs compounds from the wood that add sweet, spicy notes, enhancing its complexity and depth.

Fruity aromas are often found in younger rums or those produced using specific fermentation techniques but are not the primary influence of oak aging. Chocolaty notes can be derived from certain brands or production methods, particularly those where chocolate or cocoa is involved, but this is not a general characteristic of all rums aged in oak. Herbal flavors can exist in rum, especially those made with fresh sugarcane juice, but they are not a typical result of aging in oak barrels. Thus, the introduction of vanilla and sweet spice is a hallmark of the aging process in rum production.