During the ageing process, the brandy acquires a very characteristic flavour distinctly different from that of the fresh distillate. The sensory attributes of the distillates such as colour,flavour and taste are greatly influenced by the botanical species of the wood, the different heat treatments applied to wooden barrels, the times that the wooden barrel has been used and the ageing time. The complexity of brandy aroma increases due to the extraction of certain wood compounds (volatile and non-volatile) into the distillate. For instance, tannins, which arepolymeric phenolic substances, are extracted from the wood and contribute to the flavour of brandy. In addition, some other reactions between the components of wood and distillates may also occur during barrel ageing which can also contribute to the brandy complexity.
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