Chan­nel­ing Spir­its

Bloomberg Businessweek (Asia) - - ETC -

Bar­rel-aged beers mimic their sur­round­ings

“Bar­rel-aged beers have been around for mil­len­nia, but re­cently they’ve shot up in pop­u­lar­ity,” Flaherty says. Beer lovers geek out on them for their unique taste pro­files. Ag­ing beer in any wood lets it mel­low, but ag­ing it in wood that pre­vi­ously held spir­its

al­lows it to take on ad­di­tional fla­vors that are hard to repli­cate. “Ev­ery bar­rel is dif­fer­ent,” he says. “Drink it, and it’s gone.”

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