The use of oak alternatives, such as oak chips and oak tannins, to create and design the aromatic pro le of distilled beverages presents an e ective way of optimizing the production process and reduce costs, while maintaining full control over the quality of the nal product.

Knowing and de ning the aromatic impact of oak products on distillates, supplemented with sen- sory analysis, will help determine the appropriate treatments that lead to the desired nal product.