What does aging contribute to in spirits?

Aging contributes significantly to the development of complexities in flavor within spirits. During the aging process, interactions take place between the spirit and the wood of the barrels, where several components from the wood, such as tannins, vanillin, and lignins, are extracted. These compounds impart flavors and aromas that were not present in the unaged spirit, leading to a richer and more nuanced tasting experience.

Additionally, over time, oxidation occurs, and esters and other chemical reactions can take place, further evolving the flavor profile. The environment also plays a role, as factors such as temperature and humidity can affect how the spirit interacts with the barrel. This complex interplay of wood, alcohol, and time creates layered and intricate flavor combinations, making the result much more diverse and exciting than what is produced through aging.

While there are other influences of aging, such as potential additions to sweetness or changes in potency, the hallmark of the aging process is largely recognized by the complexities it brings to the flavor of spirits, making option B the most suitable answer.