And you can use everything that you've runso far

[narrator] both scotch and japanese whiskey must be barrel-aged for a minimum of three years. But in the world of the backwoods, rapid-aging is used to speed up the process. Instead of putting the whiskey into charred oak barrels, charred oak chips are placed into the whiskey itself. As the whiskey soaks into the oak chips, the caramelized sugars in the wood impart sweetness, and the carbon in the charred wood filters out tannins and sulfites. The effect is similar to barrel-aging, but in just 24 hours, the result is a matured whiskey with the smooth mellow flavor and a rich brown color. [digger] and you can use everything that you've run
so far