I searched the forums before making this thread, so I apologize profusely if this has been done already and I missed it! We all know about bourbon-barrel aging and a good number of us are in agreement that it makes certain types of beers really awesome. Stuff aged in barrels from Pappy Van Winkle and Elijah Craig are generally view to be pretty darn good. However, I've also seen some things aged in other types of barrels (mostly from that crazy Mikkeller dude) and I'm wondering what the general consensus is regarding the taste and quality of beers aged in other types of barrel. The different types of barrel I've been able to find are: Bourbon Oak Scotch Whisky Cognac/Brandy Wine (Red/White) Rum Tequila(?) Having only had bourbon and oak-aged varieties of beer, mostly imperial stouts, I can only comment on what kind of flavors I got from each of them. Bourbon barrels impart an obvious whiskey component most of the time, along with subtle traces of vanilla and sometimes molasses, cocoa and dark fruit. Oak barrels share a few commonalities with bourbon (sans the whiskey notes) like vanilla and cocoa, but they also impart a unique character; I'm not really sure how to describe it other than "oaky". I interpret it as a little bit roasted, a little bit hoppy, but I'm not really sure how to go beyond that. I'm interested in what other BAs think about the different types of barrel and the experiences you've had with them, especially the not-so-common ones. Feel free to let me know if I missed any!