Ageing spirits in used casks implies several physic-chemical changes as the remaining wine is slowly released into the spirit (Mosedale & Puech, 1998; Schwarz, Rodríguez, Guillén, & Barroso, 2011). Beyond the contribution of the wood, the brandy will achieve distinctive characteristics such as aromas or sweetness, depending on the organoleptic features of the wine the cask once contained (Schwarz Rodríguez, Sánchez, Guillén, & Barroso, 2014). A brandy producer may take advantage of this, ageing wine spirit from the same batch in casks with different seasoning, and consequently, obtaining final products with different characteristics.