The use of different types of wood for the manufacture of barrels for the maturing of wines has been used since the 5 th century BC. Wood has several physical and chemical properties that allow gas exchange between the external environment and the wine while conferring typical aromas to the species used. Spirits such as whiskies, cognacs, armagnacs, grappas and others are matured in wooden barrels giving aroma and color to theircoveted nectars.