"But the allure of producing brown liquor is a strong one, so for the last few years entrepreneurial types have been looking for ways around the time conundrum. Some have used “tea bags” of wood chips to increase the surface area of wood in contact with the liquid. Others use barrels with honeycomb patterns cut along their insides, to increase the surface area."

Wow. One of the best articles I’ve read on aging spirits. In no way dry and hardly any talk of tasting notes…

(Source: The Atlantic)