Which of the following flavors is typically NOT associated with new oak barrel aging?

New oak barrels are commonly used in the aging process of various spirits and wines, imparting distinct flavors to the liquid. Among the flavors typically associated with new oak aging are coconut, cinnamon, and cloves. These flavors primarily originate from the chemical compounds in the wood, particularly the natural vanillin, lactones, and other aromatic compounds released during toasting and charring of the barrels.

Coconut is often linked with new oak because it results from the extraction of certain lactones that are particularly pronounced in the charred wood of new barrels. Similarly, cinnamon and cloves can come from the complex extraction of phenolic compounds during the aging process, contributing to the spice profiles in the spirit.

In contrast, mint is not a flavor typically found from new oak barrel aging. Mint tends to have a fresh, herbal quality that is often derived from the original base ingredients or from specific botanical sources rather than from the wood itself. Therefore, mint is not considered a flavor imparted by the aging process in new oak barrels and is the correct choice for this question.