The aging process is a vital part of the whisky production process. Almost every whisky is aged in wood barrels. American whisky has to be aged in freshly charred oak barrels,. However, in other countries, the producers can choose the type of wood and whether they want a new or previously used barrel. Only corn whisky doesn’t have to be aged. During the aging process, the whisky barrels are stored in warehouses. While it is in storage, some of the alcohol evaporates, something that distillers have dubbed “the angels’ share.” As an added bonus, the evaporation also makes the warehouse smell wonderful. The exact length of the maturation process will vary, although, certain types of whisky have a minimum amount of time that they need to age.