Entering a liquor store without a precise idea of what you’re seeking can be quite daunting, with towering shelves of bottles donned with terminologies that might be unfamiliar to you. You might have come across the term “barrel-aged” with regards to spirits, but the detailed meaning behind it could still be ambiguous to you.

In essence, the concept is as straightforward as it sounds: Upon being distilled, the new spirit is kept in wooden barrels for a span of several years. During this time, the flavors of the spirit develop and the wood lends varying notes to it. Though barrel-aging is a norm for whiskey, finding a barrel-aged vodka is relatively rare, but certainly not unprecedented.

The scarcity is primarily due to the variance in qualities that drinkers and distillers seek in whiskey and vodka. Aging can mellow the ethanol sting that is a characteristic of all spirits, however, it also enhances complexity by adding sweet, smoky, and spicy flavors to the base spirit. But as many see it, the mark of an excellent vodka is its purity, not its complexity. Given this belief, linked with the extensive aging period and excessive storage space requirements of barrel-aging, many vodka distillers avoid engaging with barrels all together. Nonetheless, there are exceptions to this general rule.

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Regulatory bodies and trade associations often mandate certain spirits, such as bourbon, rye, and Scotch whiskey, to be aged for a specific period. Vodka, however, is not among these spirits. Since aging is not a requirement, and a significant number of people prefer their vodka without age-related characteristics, the majority of vodka is simply not aged.

Interestingly, aged vodka exists in somewhat of a hazy category by law. While there is no explicit prohibition on aging vodka, the Alcohol and Tobacco Trade Bureau describes vodka as lacking any “distinctive character, aroma, taste, or color”— features that can emerge due to aging. Intriguingly, the bureau does not restrict what ingredients can be used to make vodka, with most vodkas having a base of grain or potatoes. You may find vodka manufacturers avoiding the term “barrel-aged”, opting for phrases such as “rested on oak” or “finished in barrels” instead. Regardless of the terminology, it essentially means the same thing: the spirit has spent a considerable duration in proximity with barrels or wood chips, infusing the vodka with distinctive flavors from the wood.

Aged vodkas certainly exist, and like any other aged spirit, wine or beer, detailed consideration is given to the type of barrels used for aging. Oak is a commonly used wood for aging vodka and other beverages, but there’s variation within that category — such as French vs. American oak. Distillers might also use other types of wood, including chestnut or cherry. Regardless of the wood type chosen, it is typically toasted to enable its bending into a barrel shape. The degree and method of toasting can also influence the flavor. In certain instances, barrels are reused to infuse the taste of whatever previous contents they held, which is why you might sometimes find vodka aged in cognac, wine, or even whiskey barrels.

Because aged or “barrel-finished” vodka is presently a relatively niche, experimental product, it may not be readily available everywhere. When available, it likely comes with a premium price compared to standard, unadulterated vodka options. If you’re keen to taste some boldly flavored vodkas but aren’t finding any at your local stores, you might consider making homemade vodka infusions, a novel way to enhance your next homemade cocktail hour.

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