What flavors are typically imparted by new oak barrels used for aging whiskey?

New oak barrels used for aging whiskey impart a variety of distinct and recognizable flavors due to the chemical compounds present in the wood. When new oak is charred or toasted during the barrel-making process, it caramelizes the wood sugars, which contributes to flavors like vanilla and coconut. The charred surface can also create a rich backdrop for spices such as cinnamon and cloves, which are derived from the interactions between the whiskey and the wood during aging.

The specific flavors from new oak barrels result from a combination of the wood's natural compounds and the toasting or charring process. As whiskey ages in these barrels, it extracts these flavorful compounds, enhancing the character and complexity of the spirit. This process is a fundamental aspect of whiskey production and is critical to the final flavor profile that consumers enjoy.

In contrast, the flavors mentioned in the other choices represent characteristics that are not typically associated with new oak barrels used in whiskey aging. Options that include fruits such as orange, lemon, berry, apple, pear, and peach are more relevant to other types of spirits or would come from different aging processes or additives, rather than the direct influence of new oak barrels.