All liquors begin as clear distillates, but aging in wooden barrels imparts their characteristic colors, such as amber in whiskey and brandy. This aging process breaks down wood components, releasing melanoidins which contribute to color and flavor complexity. While many distillers may use spirit caramel for color consistency, it is prohibited in certain liquors like straight bourbon. The barrels not only color the spirits but also enhance their flavors, making cask characteristics integral to the overall tasting experience of dark liquors.
"All liquors start as a transparent, colorless liquid fresh off the still; aging in wooden barrels imparts color and character to spirits like whiskey and brandy."
"As the alcohol ages in barrels, it breaks down wood cellulose, releasing melanoidins, which enrich the spirit's color and flavor profile during maturation."
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