Which component of aging in barrels contributes to the development of new flavors in the spirit?

The development of new flavors in spirits during the aging process in barrels is significantly influenced by wood compounds. When spirits are stored in wooden barrels, they interact with the wood, which contains various compounds that can impart distinctive flavors and aromas to the spirit. These wood compounds include lignin, hemicellulose, and tannins, which can create flavors such as vanilla, spice, caramel, and even smokiness, depending on the type of wood and the treatment of the barrel.

As the spirit permeates the wood, it extracts these compounds, allowing for a complex transformation of flavors that enhances the overall character of the spirit. This process is essential for the maturation of many spirits, contributing not only flavor but also texture and depthfulness to the final product.

While oxidation, evaporation, and temperature fluctuations do play roles in the aging process, they primarily affect the spirit’s concentration, clarity, and overall balance rather than directly contributing new flavors as wood compounds do.