We make a black currant Liqueur. We ferment the fruit, add brandy, and our sweetener. We are now on batch three, and find that our batch one has a slightly deeper flavor. One big difference is that it rested in stainless for almost 3 months before bottling where as batch two had virtually no time in tank. I’ve tried to find some the science behind ageing in stainless tanks but I am coming up short. I know that Time in stainless tanks does alter the spirit but I don’t fully appreciate how and therefore I don’t know how long I should be doing it, if I should be doing it or if it is complete Hocus pocus. If this has been already discussed, please quickly toward that Thread however I was unable to find this exact answer! I appreciate any and all comments that this conversation generates!