Scotch and Sherry have been aged in spent wine barrels for centuries. Now, several New World distillers are using the flavored staves to finish their stiff stuff, which imparts\u00a0 subtle fruit and oak notes.\r\n\r\nHere are five of our favorites:\r\nDad\u2019s Hat Pennsylvania Rye\u00a0\r\nThis robust rye clocks three months in Quady Winery\u2019s sweet vermouth casks, creating a distinctly ruddy hue, a lovely raisin aroma and rounded notes of honey-soaked dried fruit.\u00a0Try it in a Manhattan; $50.\r\nDulce Vida\u00a0Extra A\u00f1ejo Tequila\u00a0\r\nThis limited-edition Tequila matured for five years in Merlot and Cabernet barrels from Rombauer Vineyards. The result: a burnished gold hue and remarkable complexity, with honey, caramel, orange and\u00a0red berry notes and a lick of peppery heat; $169.\r\nAngel\u2019s Envy Bourbon\r\nSeveral Angel\u2019s Envy whiskies are finished in ruby Port pipes, including this velvety toffee sipper, which has hints of rounded red fruit on the long finish. Pair it with dark chocolate; $46.\r\nDownSlope Distilling Wine Barrel-Aged Rum\r\nThis rum spent a year in\u00a0Napa Valley Cabernet barrels. It pours tawny, has a rich mouthfeel, and boasts\u00a0deep butterscotch and dried apricot flavors; $35.\r\nWoodford Reserve Sonoma-Cutrer Finish\r\nThe time in Pinot Noir barrels give this whiskey a rosy tinge and a surprising earthy flavor\u2014a rarity in Kentucky Bourbon. Coconut and vanilla overlap\u00a0with a touch of dark fruit on\u00a0the finish; $100.