We previously discussed how the Angel’s Share is the whiskey that evaporates out of the barrel. You might wonder if this evaporation affects the flavor of the whiskey over time – and you’d be smart to do so, because yes it does. There are a few effects in fact.
The first is that the flavors become more concentrated. As alcohol and water evaporate out of the barrel, the remaining whiskey intensifies and its flavors become more complex and richer. Nice work, Angels.
The second effect is how the whiskey matures over time. With the alcohol and water evaporating, there are different ratios of the components left in the barrel. This leads to chemical reactions that can smooth and balance out the flavors.
The third is oxidation. As air comes in and out of the porous barrel, oxidation reactions happen to the whiskey. These reactions can mellow harsher flavors and add subtle flavor characteristics over time.
The final effect is through the characteristics of the barrel. As the water and alcohol travel in and out of the wood, there is more interaction with the charred and un-charred wood. This can lend to caramel and vanilla notes developing along with spiciness and oakiness.
As you can see, not only do the Angel’s get to partake in the whiskey, they also influence how it tastes!