The biggest misconception in barrel programs is that wood is a passive fix—fill a barrel, wait long enough, and hope the liquid improves. In reality, barrel aging is an active processing step driven by extraction, oxidation, evaporation, and seasonal climate swings. Bringing together perspectives from large-scale distilling maturation, craft barrel blending, and technical brewing, this session breaks down the science of deliberate barrel management. Learn how to move from guesswork to a repeatable sampling and sensory evaluation program, navigate Alberta's unique temperature swings, and apply cross-industry techniques that elevate both barrel-aged beer and spirits.