What does secondary maturation refer to in bourbon production?

Secondary maturation refers to the process of taking bourbon out of its original barrel after the initial aging period and placing it into a different barrel for further aging. This additional maturation can be done in various types of barrels, which may impart different flavors and characteristics to the bourbon.

For example, a distiller might transfer the bourbon from a charred oak barrel into a wine barrel or a barrel that previously held a different spirit. This secondary aging allows the bourbon to absorb new flavors and nuances, enhancing its complexity and profile. The time spent in this second barrel can vary and contributes significantly to the final characteristics of the bourbon when it is bottled.

Understanding this concept is crucial for appreciating how the aging process impacts the flavor and quality of bourbon, as well as how distillers can craft unique expressions of their products through this technique.