Any kind of good quality liquor, wine or beer will be made better in these barrels. The more time it's inside a barrel, the darker the color and flavor changes; from herbal tones, vanilla, cinnamon, the flavor of the wood, nuts like walnut, hazelnut, etc. If you're using the barrel for alcohol that pretty much cleans it, or you can rinse it out with a potable alcohol mixed with water. In small barrels there is a high surface-to-wood contact ratio, they infuse the ingredients very quickly, the first time in two or three months, the second time less fast and so on for several (5) years until you notice there isn't much color and flavor left. Some experimentation, monitoring and tasting is required to get what you want. The last time I was in the U.S. I saw in a liquor store, a store brand, clear, 72% / 144 proof grain alcohol, I would like to try aging it to see what would happen. At your service
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