The distillates can then be "white" therefore young or aged. White distillates such as Gin, Fruit Distillates and some Tequila and Mezcal are almost never aged in barrels.
These distillates therefore highlight the primary aromas of the raw material. The aged wines, on the other hand, after distillation are left to mature in barrels and barriques.
During this process they acquire complex tertiary notes but at the same time lose some of the primary notes typical of the raw material from which they are produced.