When whiskey was first distilled in colonial America, it was stored in pots or jugs. It was clear and tasted heavily of alcohol and sweet corn without the wide variety of flavor variations we have today. This was called “white dog” whiskey. It wasn’t until later when whiskey started being traded with other countries that re-used barrels were used to store whiskey. That was when the techniques used to make the amber barrel-aged whiskey we know and love today was discovered.