This is how the process is called in which a substance is protected, in special containers, for a certain period of time, so that its quality increases or decreases. This process is part of the production of alcoholic products, such as wine and whiskey; represents an important seal of quality, since it is stated that, with the passage of time and storage in the appropriate spaces, the taste of these drinks improves. Cheese, in the same way, is a product aged from a couple of weeks to a few years; in fact, only some types of cheeses are made to be consumed immediately.
Bordeaux wines (or Bordeaux wines), are known worldwide by wine lovers. It was from this that prestige was given to the wine industry in Europe and, in addition, the expression “wine improves over the years” was formulated. The great specimens of Bordeauxthey were tannic, acidic and astringent; For this reason, those who had the pleasure of owning a bottle, kept them, for years, so that the taste of the liquid was "perfect". Currently, the wines are aged inside the factories, so that when they are distributed, the consumer can immediately enjoy themselves and, even, they have been classified according to their aging, being: young wines (they are consumed without aging), aging wines (protected until for 5 years), “reserve” wines (they are aged for 5 to 10 years) and “grand reserve” wines (10, 15 or more years old).
The whiskey, or whiskey, is an alcoholic beverage, product of mixing water with different cereals, such as barley, corn, the wheat and rye (called distillation), left to ferment for at the least 2 years. It is native to the Gaelic peoples, where, according to writings from the year 1405, it was distilled by monks. Traditionally, this is aged in white oak barrels, with periods of time that vary, depending on the type of whiskey and the country in which it is produced.
Cheese, a dairy by-product, has been produced for hundreds of years. For this reason, the types and methods of production have varied over time; however, these are the product of the ingredients and the action that bacteria have in breaking down and acidifying the constituents of the mixture. The best-known aged cheeses are: blue cheese, the product of a mixture of milk with mushrooms, which gives it the characteristic blue lines; In addition, there are fragrant cheeses, Limburger, Vieux-Boulogne and Epoisses de Bourgogne, which have a very mild smell and taste.
